Assessing the mitochondrial DNA diversity of the Chagas disease vector Triatoma sordida (Hemiptera: Reduviidae)

Triatoma sordida is a species that transmits Trypanosoma cruzi to humans. In Brazil, T. sordida currently deserves special attention because of its wide distribution, tendency to invade domestic environments and vectorial competence. For the planning and execution of control protocols to be effective against Triatominae, they must consider its population structure. In this context, this study aimed to characterise the genetic variability of T. sordida populations collected in areas with persistent infestations from Minas Gerais, Brazil. Levels of genetic variation and population structure were determined in peridomestic T. sordida by sequencing a polymorphic region of the mitochondrial cytochrome b gene. Low nucleotide and haplotype diversity were observed for all 14 sampled areas; π values ranged from 0.002-0.006. Most obtained haplotypes occurred at low frequencies, and some were exclusive to only one of the studied populations. Interpopulation genetic diversity analysis revealed strong genetic structuring. Furthermore, the genetic variability of Brazilian populations is small compared to that of Argentinean and Bolivian specimens. The possible factors related to the reduced genetic variability and strong genetic structuring obtained for studied populations are discussed in this paper.

Serological based monitoring of a cohort of patients with chronic Chagas disease treated with benznidazole in a highly endemic area of northern Argentina

This study aimed to evaluate well-documented diagnostic antigens, named B13, 1F8 and JL7 recombinant proteins, as potential markers of seroconversion in treated chagasic patients. Prospective study, involving 203 patients treated with benznidazole, was conducted from endemic areas of northern Argentina. Follow-up was possible in 107 out of them and blood samples were taken for serology and PCR assays before and 2, 3, 6, 12, 24 and 36 months after treatment initiation. Reactivity against Trypanosoma cruzi lysate and recombinant antigens was measured by ELISA. The rate of decrease of antibody titers showed nonlinear kinetics with an abrupt drop within the first three months after initiation of treatment for all studied antigens, followed by a plateau displaying a low decay until the end of follow-up. At this point, anti-B13, anti-1F8 and anti-JL7 titers were relatively close to the cut-off line, while anti-T. cruzi antibodies still remained positive. At baseline, 60.8% (45/74) of analysed patients tested positive for parasite DNA by PCR and during the follow-up period in 34 out of 45 positive samples (75.5%) could not be detected T. cruzi DNA. Our results suggest that these antigens might be useful as early markers for monitoring antiparasitic treatment in chronic Chagas disease.

Aceitação sensorial da bebida açaí batido após tratamento térmico dos frutos.

O açaí (Euterpe oleracea Mart.) é uma fruta nativa da floresta amazônica tendo seu consumo mundial impulsionado devido à presença de antocianinas e sua capacidade antioxidante (1,2). O mercado consumidor interno regional amazônico, bastante tradicional e peculiar, tem preferência pelo produto processado sem qualquer tratamento térmico e para consumo imediato (3). No Brasil, este tipo de bebida tem sido relacionado a casos crescentes de doença de Chagas (4), devido à contaminação dos frutos pelo protozoário Trypanosoma cruzi (5), agente causal da doença, podendo ser inativado pelo tratamento térmico por branqueamento dos frutos a 80 °C por 10s. Entretanto, o fruto de açaí também apresenta elevada carga microbiana patogênica que quando não tratada adequadamente é repassada para o produto final (6). Outra importante fonte de contaminação microbiológica da bebida é a água utilizada durante todas as operações de processamento, pois mais de 50% dos municípios localizados na região amazônica brasileira não realizam a cloração simples da água (7). Um aspecto importante a ser considerado é que o tipo de processamento, mesmo melhorando a qualidade microbiológica, não pode interferir no perfil qualitativo sensorial do produto e influenciar na aceitabilidade pelo consumidor tradicional de açaí batido. Neste sentido, este trabalho propôs estudar o impacto sensorial de alternativas térmicas eficazes como tratamentos de sanitização de frutos de açaí, que fossem factíveis de implementação para o processador artesanal, e que seu produto fosse aceitável para o consumidor tradicional.