Influência do consumo de Iogurte de soja fermentado com Enterococcus faecium na microbiota intestinal de animais e humanos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Resposta humoral de bovinos para os toxóides botulínicos C e D

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do preparado de anticorpos policlonais sobre o consumo alimentar, fermentação ruminal e digestibilidade in vivo de bovinos suplementados com três fontes energéticas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de microrganismos e valor nutritivo de silagens de capim-Tifton 85

Pós-graduação em Zootecnia - FCAV

Efeitos da parede de levedura em dieta úmida na microbiota fecal, na produção de gás e na morfologia intestinal de gatos adultos

The aim of this study is to evaluate the effects of yeast extract (EPL) in the moist diet on the fecal microbiotal, gas production and intestinal morphology of adult cats. Twenty adult cats from both sexes were randomly assigned to four treatments: 1) moist commercial diet (control); 2) control + 0,2% yeast extract dry matter; 3) control + 0,4%; and 4) control + 0,6%. Fecal microbiology and intestinal morphology were performed by radiographic, ultrasound, colonoscopy and intestinal biopsy exams for histology. There were no significant differences (P>0,05) for lactic acid bacteria counts and clostridium-reductor, gas area in the bowel (radiographic), wall thickness of the colon (ultrasound) and colonocytes count/globet cells (histology). Through colonoscopy, changes in characteristics of the intestinal mucosa in animals receiving treatment 4 were noticed. It is concluded that the addition of up to 0.6% EPL had no effect on the parameters evaluated, but further studies are needed to understand the action mechanisms and additive effects for domestic cats.

Avaliação do ecossistema microbiano de ratos wistar submetidos à carcinogênese química de cólon após o consumo de lactobacillus acidophilus crl 1014 e extrato aquoso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

A meta-analysis of the feed intake and growth performance of broiler chickens challenged by bacteria

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Bacterial community associated with traps of the carnivorous plants Utricularia hydrocarpa and Genlisea filiformis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise comparativa de diferentes metodologias para cultivo de células-tronco mesenquimais derivadas de tecido muscular

Pós-graduação em Biociências - FCLAS

Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da adição da Lactobacillus acidophilus CRL 1014 e Enterococcus faecium CRL 183 sobre a microbiota intestinal em Simulador do Ecossistema Microbiano Humano (SEMH)

Os micro-organismos probióticos são utilizados em vários produtos alimentícios ou em suplementos alimentares. Simuladores intestinais representam uma opção de realização de estudos com a microbiota intestinal. O simulador do ecossistema microbiano humano (SEMH) consiste em uma sucessão de cinco reatores conectados que representam as diferentes partes do trato gastrointestinal humano com seus respectivos valores de pH, tempo de residência e capacidade volumétrica. O SEMH foi utilizado para estudar o efeito do Enterococcus faecium CRL 183 e do Lactobacillus acidophilus CRL 1014 sobre a microbiota intestinal nativa. Inicialmente, o inóculo preparado com fezes humanas foi introduzido nos três reatores, responsáveis por simular o cólon ascendente, transverso e descendente. Após duas semanas de estabilização foi adicionado, diariamente, durante quatro semanas, E. faecium CRL 183 e L. acidophilus CRL 1014 contendo 108 UFC/mL nos três compartimentos que simulam o cólon ascendente, transverso e descendente. Após as quatro semanas de tratamento o sistema permaneceu durante duas semanas sem adição de probióticos. Durante todo o experimento, foi realizado semanalmente a composição da microbiota intestinal baseada na enumeração de bactérias aeróbias e anaeróbias totais, Enterococcus spp., Lactobacillus spp., Bifidobacterium spp., Enterobactérias e Clostridium spp. Semanalmente, também, foram realizadas análises de ácidos graxos de cadeia curta (acetato, butirato e propionato) e amônia. Através da análise microbiológica observou-se alterações significativas na composição da microbiota do SEMH no decorrer do período do experimento. Alterações significativas também foram observadas na concentração de amônia e de AGCC, podendo assim observar a influência da inoculação de probióticos na microbiota nativa e os metabólitos produzidos por ela

Desenvolvimento e validação de método analítico para a quantificação de teicoplanina injetável por turbidimetria

A teicoplanina é um complexo antibiótico glicopeptídico derivado do Actinoplanes teichomyceticus, ativo contra bactérias Gram-positivas resistentes a outros antibióticos. Seu espectro de ação é similar ao da vancomicina, sendo, porém mais ativo para Streptococcus faecalis e Clostridium difficile. Seu uso é indicado para profilaxia de endocardite, peritonite, osteomielite e para septicemia estafilocócica. No Brasil, a teicoplanina é comercializada sob a forma farmacêutica de pó liofilizado, que deve ser reconstituído antes da administração. O medicamento de referência é o Targocid®, produzido pelo laboratório Sanofi-Aventis, em duas apresentações, 66 mg/mL e 133 mg/mL. A teicoplanina, bem como a vancomicina, inibe a síntese da parede celular bacteriana, pois a molécula se liga ao precursor da parede D-alanil-D-alanina, formando um complexo, impedindo a ligação à porção terminal do peptidoglicano, que é o alvo das enzimas transglicolase e transpeptidase. Desse modo, não há incorporação de aminoácidos aos glicopeptídeos integrantes da parede celular das bactérias Gram-positivas. No estudo de validação, foram aplicados os parâmetros de linearidade, intervalo, precisão, sensibilidade, especificidade, exatidão e robustez. O método desenvolvido e validado para a quantificação de teicoplanina pó liofilizado foi: Ensaio microbiológico por turbidimetria na faixa de concentração de 20,0 a 80,0 μg/mL, utilizando o micro-organismo Staphylococcus epidermidis ATCC 12228 IAL 2150. Os parâmetros estudados para a validação do método turbidimétrico atenderam a todas as especificações para a adequada quantificação de teicoplanina na forma farmacêutica pó liofilizado

Análise higiênico-sanitária de produtos cárneos comercializados na cidade de Botucatu

Brazil is one of the largest producers of animal protein. In 2010, the production of meat (beef, pork and poultry) was estimated at 24.5 million tons and 75% was consumed in the country. The meat is a primary source of water and fat and contains between 20% and 35% protein, providing all essential amino acids and several micronutrients and vitamins. Due to the large consumption of this food, its quality is extremely important and the research of some indicators microorganism become essential in order to ensure the hygienic and sanitary quality, indicating contamination of fecal origin, with the possible presence of pathogens or to identify food spoilage. Thus, the aim of study was to determine the microbiological quality of 90 samples handled meat products and pre- prepared marketed in Botucatu city, according to the parameters required by ANVISA (RDC  12, 2001). Among the samples analyzed, all of them were negative for Staphylococcus coagulase positive and were within the limit allowed by ANVISA for the Clostridium sulfite reducer (up to 3 x 103 CFU/ g). The presence of Salmonella was confirmed in only one sample (1.1%), against to the legal parameters. About thermotolerant coliforms, 54.4% of the samples were outside the acceptable limit by law (up to 5 x 103 MPN/g). Therefore, the presence of these microorganisms indicates inadequate hygiene conditions of foodhandlers and equipment used in the, which are considered inadequate for consumption

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.