Caracterização morfológica e fenotípica de leveduras do gênero Cryptococcus com ênfase na pesquisa de Cryptococcus neoormans isoladas de amostras de água de mar e areia de três ambientes costeiros do estado de São Paulo: Canal de São Sebastião, Baixada Santista e Ubatuba

The yeast Cryptococcus neoformans is the etiologic agent of cryptococcosis, an infectious cosmopolitan disease that affects humans. Although rare, this disease is potentially fatal, especially for immunocompromised hosts. This pathogen is frequently isolated from excrements of pigeons and parrots, with many environmental sources such as birds, pigeon droppings, eucalyptus leaves, decaying trees, towers, churches and places of storage of grain (the port area). The isolation of this microorganism has been obtained also from the aquatic environment. The identification of environmental sources is needed to protect human health, especially susceptible populations such as immunocompromised. Therefore, this study investigated the presence of Cryptococcus neoformans in yeast isolates obtained from samples of sea water and sand from three regions of São Paulo: São Sebastião Channel, Santos and Ubatuba. Isolates were analyzed according to micro-and macroscopic characteristics and biochemical tests: microculture, urease, ink nankin, auxanograma, zymogram and phenol. We analyzed 199 isolates, 175 of which had features suggestive for Cryptococcus spp. in microculture. All these 175 isolates were sown in the Christensen urea middle to verify the production of urease and submitted to the technique nankin ink to visualize the capsule. Of these, only 24 were selected for the next test that was the auxanograma (assimilation of carbohydrate and nitrogen). Of the 24, 10 were tested in zymograms (fermented sugar), from which 5 were selected for the phenoloxidase test in medium containing dopamine. None of the 5 isolates tested had black or brown color characteristic of Cryptococcus neoformans. According to these tests, we arrived at 5 isolates identified to the genus Cryptococcus, but not the neoformans specie

Introdução de Lentinulaedodes (Shiitake) e Pleurotusostreatus (Shimeji) em bagaço de cana termo explodido para diminuição da toxicidade

Ethanol production has gained great prominence in the investment new renewable energy sources and Brazil is among the leaders of production. However, this activity generates large amounts of waste being the largest volume of the sugar cane bagasse. For this reason looking up ways to use this material as burning for energy production and composition of forage in the diet of ruminants, however there are difficulties to use this production for this last one. This paper proposes a microbiological treatment with Lentinula edodes and Pleurotus ostreatus in order to enable the bagasse in ruminant feed composition in order to be used more noble than their burning. After treatment with the fungus, tests were performed for quantifying crude protein by the method of Kjeldhal. It was verified that the protein content in the pure bagasse was 1.0% after fermentation the protein content was 4.2% with L.edodes and 4.9% with P. ostreatus. To evaluate the protein quality of the product fermented by L. edodes and P. ostreatus was applied microbiological method for growth of Enterococcus zimogenes verifying that after fermentation the protein quality was 76 and 27.4% with L. edodes and P.ostreatus, respectively, compared with casein. The quantification of amino acids showed significant improvement of protein with altered amino acid profile with treatments of fungos. About of DQO and BOD were also found considerable improvement besides considerable drop in toxicity as measured by acute toxicity test with Daphinia similis

Avaliação fenotípica e genotípica de segregantes de uma linhagem industrial de Saccharomyces cerevisiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos da ingestão aguda do suco de laranja na resposta glicêmica e insulínica, níveis séricos de leptina e adiponectina, consumo energético e atividade antioxidante

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aplicação e viabilidade de micro-organisos potencialmente probióticos em embutido cárneo fermentado

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)

Effectof inoculum in the emulsification index of biossufactants produced by Bacillus velezensis using wheat bran as substrate in solid-state fermentation

Conselho Nacional de Desenvolvimento em Pesquisa (CNPq)

Expectativas sobre os efeitos do uso de álcool e padrão de beber em alunos de ensino médio

Studies have shown that adolescents begin to make use of alcoholic beverages earlier and excessively, a behavior which has several negative consequences. Thus, the present study aims at investigating whether the expectations they have for the effects of alcohol consumption are high or low and if there is a relationship between expectation and consumption pattern. AUDIT and IECPA were applied as data collection instruments. The first indentifies the pattern of alcohol use and the second investigates the expectations the subjects have in relation to the use of alcohol. The results of this study, differently than others, do not evidence the positive relationship between binge-drinking and high expectations about the use of alcohol.

Desenvolvimento cognitivo e sintomas depressivos em adolescentes que fazem uso de bebidas alcoólicas

Surveys on alcohol use show that people usually begin using this substance as adolescents. In this stage of development, it is common for some people to show depressive symptoms. The combination of alcohol and depressive symptoms may affect students’ cognitive and school development. This study aims at identifying and discussing on the relationship between alcohol use in adolescents, depression and the consequences on cognitive development. Participants were 127 students of two schools in the state of São Paulo, who answered the AUDIT, the BDI and Tests for Operatory Development. Results show that excessive alcohol use is significant, but we did not observe a relationship between alcohol use, depressive symptoms and low cognitive performance.

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

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)

Imobilização da enzima álcool desidrogenase em suportes alginato-quitosana e glioxil-agarose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

In vitro comparison of the force degradation of orthodontic intraoral elastics from different compositions

The synthetic intermaxillary elastic emerged as an alternative for clinical use in patients with latex sensitivity. However, there are disagreements about this elastic protocol use according to the force degradation. The aim of this study was to evaluate, in vitro, the forces generated by latex and synthetic elastics over time. Material and methods: Sample size of 840 elastics were used (420 latex and 420 synthetic), delivering medium strength (Dental Morelli®) with internal diameter of 1/8", 3/16", 1/4" and 5/16". The elastics were randomly divided into 7 groups according to the time of the force measuring and immersed into distilled water at 37°C. To measure the force in each group, the elastics were stretched in six progressive increases of 100% of its internal diameter with the aid of a testing machine Emic and measured up to 72 hours. Data were analyzed with SPSS 16.0, using one-way analysis of variance (ANOVA). Results: Immediate force level of synthetic elastics was statistically higher than latex elastics in all strains, for the same size. However, the latex elastics mean forceslightly decreased over time, while the synthetic elastics presented an abrupt decrease. Conclusion: In view of these findings, Sudanese homemade alcoholic beverages cause oral epithelial atypical changes, which lead to oral precancerous and cancerous lesions. OEFC is a useful procedure for detection and assessment of oral ET.