Perfil tecnológico e funcional de cepas probióticas em leite fermentado

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

Citral: A monoterpene with prophylactic and therapeutic anti-nociceptive effects in experimental models of acute and chronic pain

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

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

Rafinose na alimentação de leitões recém-desmamados

Pós-graduação em Zootecnia - FCAV

Evaluation of caries-associated virulence of biofilms from Candida albicans isolated from saliva of pediatric patients with sickle-cell anemia

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

Leuconostoc mesenteroides SJRP55 isolada de mussarela de búfala: perfil probiótico e bacteriocinogênico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Physical-chemical characterization and wet milling yield of four maize hybrids

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

Viability of Lactobacillus acidophilus La-5 in the presence of Williopsis saturnus var. suaveolens

Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability of Lactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5 °C. The in vitro study showed a positive interaction between the acid cell free-supernatant (CFS) of probiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge Leuconostoc mesenteroides SJRP55 was the first of this species with the ability to deconjugate bile salts. Tolerance to NaCl was temperature dependent, as well the results obtained by aggregation capacity. The strain presented good adhesion properties, β galactosidase activity, viability in fermented milk during storage, non-active against Streptococcus thermophilus and sensible to most of the tested antibiotics. Some analgesic medications inhibited the growth of the strain. Leuconostoc mesenteroides SJRP55 exhibited in vitro probiotic potential, and it can be better characterized through future in vivo tests. This bacterium presents higher functional properties compared to other studied strains, and therefore it is a potential candidate for the application as a probiotic strain, which could be used by industries in the manufacture of functional milk-based products.

Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from Brazilian water buffalo mozzarella cheese

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

Estudo sobre desruptores endócrinos em sistemas aquáticos: detecção e perspectivas de tratamento das águas do Rio Aporé-MS/GO, utilizando-se adsorventes sólidos

Pós-graduação em Ciência dos Materiais - FEIS

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

Diversidade e evolução da microbiota lática autóctone em queijo Muçarela de búfala e aplicação tecnológica dos isolados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bacteriocinogenic LAB from cheeses - Application in biopreservation?

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of an acute β-adrenergic blockade on the blood glucose response during lactate minimum test

The aim of this study was to determine the relationship between blood lactate and glucose during an incremental test after exercise induced lactic acidosis, under normal and acute β-adrenergic blockade. Eight fit males (cyclists or triathletes) performed a protocol to determine the intensity corresponding to the individual equilibrium point between lactate entry and removal from the blood (incremental test after exercise induced lactic acidosis), determined from the blood lactate (Lacmin) and glucose (Glucmin) response. This protocol was performed twice in a double-blind randomized order by ingesting either propranolol (80 mg) or a placebo (dextrose), 120 min prior to the test. The blood lactate and glucose concentration obtained 7 minutes after anaerobic exercise (Wingate test) was significantly lower (p<0.01) with the acute β-adrenergic blockade (9.1±1.5 mM; 3.9±0.1 mM), respectively than in the placebo condition (12.4±1.8 mM; 5.0±0.1 mM). There was no difference (p>0.05) between the exercise intensity determined by Lacmin (212.1±17.4 W) and Glucmin (218.2±22.1 W) during exercise performed without acute β-adrenergic blockade. The exercise intensity at Lacmin was lowered (p<0.05) from 212.1±17.4 to 181.0±15.6 W and heart rate at Lacmin was reduced (p<0.01) from 161.2±8.4 to 129.3±6.2 beats min-1 as a result of the blockade. It was not possible to determine the exercise intensity corresponding to Glucmin with β-adrenergic blockade, since the blood glucose concentration presented a continuous decrease during the incremental test. We concluded that the similar pattern response of blood lactate and glucose during an incremental test after exercise induced lactic acidosis, is not present during β-adrenergic blockade suggesting that, at least in part, this behavior depends upon adrenergic stimulation.