Alfredina dos Santos Araújo

Red Propolis Antifungal Action on Species of Candida of the Oral Cavity

Introduction: propolis is a substance that has aroused the interest of many researchers because of its numerous therapeutic properties, antibacterial and antifungal.

Action of Propolis on Microorganisms of the Oral Cavity: an Integrative Review

Introduction : In the mouth there are several microorganisms, including bacteria and fungi, which, under favorable conditions, can cause oral health problems. In combating these diseases there are several antibiotics and antifungals, synthetic drugs and also natural. Objective: identifying the action of propolis on microorganisms in the oral cavity. Method: we opted for the integrative literature review, using the descriptors: oral cavity, propolis, anti-inflammatory activity, antimicrobial activity, endodontics, antimicrobial, propolis, saliva, metabolism, microbiology, antimicrobial activity and mouth; the consulted databases were PubMed, LILACS and SciELO, published between 1999 and 2014. The results were obtained through the selection of 09 articles, through close reading, critical and reflective texts, and then the organization of summary frames of data. Results: evidence was gathered and synthesized, pointing to the antibacterial action ( Gram-positive and Gram-negative ) and antifungal ( C. albicans and C. tropicallis ) of propolis. The methodological designs of the studies analyzed were in majority, of weak evidence, for evidence-based practice. Therefore, the findings may be questioned. Conclusion: it needs that are carried out research studies in a systematic review and randomized clinical studies with humans, because they are considered major force evidence and are defined therapeutic parameters and minimum chemical composition, the different types of propolis, so having the appropriate/desired therapeutic properties.

Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

The industrial processing of mango generates a large volume of waste, which is not reused or properly disposed. This study aimed to extract starch from almond of Tommy Atkins mango and use it as a thickener in dairy beverages. The starch was characterized by physicochemical and microbiological analysis, and the granule morphology and gelling ability were observed by scanning electron microscopy, and used in dairy beverages at three concentrations (1.2, 0.6 and 0.3%), being submitted to sensory analysis. The starch showed extraction yield of 59.82% by weight of almonds with 10.14% moisture, 2.33% protein, 0.35% ash, 4.67% fat, and absence of pathogenic microorganisms. The shape of starch granules was irregular between spherical to ellipsoidal with different sizes. The minimum gelling concentration was observed in 6% starch. The prepared dairy beverages showed viable commercialization by presenting good sensory and physico-chemical characteristics, using 0.3% starch as thickener. The starch showed desirable characteristics, which can be widely used.

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto a composicao fisico-quimica. O estudo foi conduzido no Laboratorio de Armazenamento e Processamento de Produtos Agricolas da Universidade Federal de Campina Grande, Campina Grande, Paraiba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas as analises fisico-quimicas. Onde foi obtido um teor de agua de 92% da amostra in natura e, apos o processo de liofilizacao houve uma reducao de 70%. A atividade de agua (a w ) foi inferior a 0,30 apos a desidratacao. Observou-se que houve um amento significativo nos teores de solidos totais, acidez total titulavel e solidos soluveis totais. No tocante a relacao SST/ATT houve um decrescimo de 8,37% e, com relacao ao pH nao houve diferenca significativa entre a amostra in natura e a liofilizada. Com relacao aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma reducao de 9,27% apos a liofilizacao. O processo de secagem por liofilizacao concentrou as caracteristicas fisicas e quimicas das amostras avaliadas, sendo considerado um metodo eficiente para reducao da atividade de agua e para conservacao dos alimentos. Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method Abstract : The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

Obtenção de corante do repolho roxo (Brassica oleracea) por dois métodos de extração

O repolho e uma hortalica folhosa, com grande versatilidade, nao somente pelo seu valor nutritivo. Alem de colorir a mistura, destaca-se pelo elevado teor de antocianinas e compostos fenolicos, contribuindo para a prevencao de doencas cardiovasculares, bem como de alguns tipos de câncer. As antocianinas sao largamente encontradas na natureza e responsaveis pela maioria das coloracoes azuis, violeta e vermelhas de flores e frutos, sendo sua principal utilizacao como corante natural na industria. O presente trabalho tem como objetivo a obtencao de um corante, antocianina, de repolho roxo ( Brassica oleracea ) por dois metodos distintos de extracao. No corrente estudo, o extrato foi obtido por meio de procedimento alcoolico e aquoso. As caracteristicas avaliadas foram: pH; acidez total titulavel; Teor de solidos soluveis (°Brix); umidade; cinzas; proteinas; extracao e quantificacao de antocianinas totais; Vitamina C. O resultado encontrado para antocianina no repolho roxo in natura foi de 6,58 mg/100g, para o extrato por metodo alcoolico foi de 4,58 mg/100g e 5,33 mg/100g para o extrato aquoso. Observou-se que a extracao pelo metodo aquoso teve um rendimento melhor, correspondente a 50% do seu valor inicial, a extracao alcoolica foi de 30% do seu volume inicial. Red cabbage dye obtaining (Brassica oleracea) by two extraction methods Abstract : Cabbage is avegetable crop with great versatility, not limited to its nutritional value. Besides coloring the mixture, it stands out for its high quantity of anthocyanin and phenolic compounds, which contribute to prevention of cardiovascular diseases and some types of cancer. Anthocyanins are widely found in nature and are responsible for the majority of blue, violet and red present in flowers and fruits. Thus, its main utilization is in industries as a natural dye. This study aims to obtain a colorant, anthocyanin, the red cabbage (Brassica oleracea) by two different extraction methods. In the present study, the cabbage extract was obtained through alcoholic and aqueous procedure. The pigment characteristics evaluated were: pH, total titratable acidity, soluble solid content (°Brix), humidity, ashes, proteins, extraction and quantification of total anthocyanins, vitamin C. The result found for anthocyanin in red cabbage in natura was 6.58 mg/100g. The results found for the extraction through alcoholic method and through aqueous method were 4.58 mg/100g and 5.33 mg/100g, respectively. It was observed that the extraction through aqueous procedure had a better efficiency, corresponding to 50% of the initial volume, while alcoholic procedure was 30% of the initial volume.

Petit Gateau com recheio de doce de banana com e sem casca

A busca por alimentos alternativos, visando o reaproveitamento de residuos que seriam descartados, bem como a agregacao de valor ao produto final com reducao de custos e, a melhoria na qualidade nutricional do alimento possibilitou o desenvolvimento desse estudo para elaboracao e posterior analise microbiologica, sensorial e fisico-quimica de Petit Gateau com recheio de doce de banana com e sem casca. Nas analises microbiologicas, apenas o produto com casca apresentou contaminacao, 0.3 NMP/g, para Coliformes a 30°C. Para os demais parâmetros, Coliformes a 45°C e Salmonela sp/25g, ambas as formulacoes apresentaram-se ausentes a contaminacao. Sensorialmente, frente aos atributos analisados, nao foram observadas diferencas significativas entre as formulacoes. Quanto as caracteristicas fisico-quimicos, os valores medios encontrados para o produto sem casca foram 62.84% para umidade, 6.98% para cinzas, 7.77 para o pH, 9.9 para o °Brix, 0.55% para acidez, 17.94% para lipideos e 2,6 N para textura. Para produtos com casca, os valores encontrados nas respectivas analises foram 65.55%, 7.53%, 7.66, 14.5, 0.55%, 16.01% e 1.5 N. Assim, Petit Gateau preparado com recheio de doce de banana com casca pode ser utilizado na industria de alimentos como forma de minimizar desperdicios, reduzir custos e propiciar melhor qualidade nutricional do alimento.

Elaboração e caracterização físico-química e microbiológica da farinha da palma (Opuntia fícusindica Mill) em diferentes temperaturas

A Palma forrageira ( Opuntia ficusindica Mill) e uma cactacea originaria do Mexico, porem bastante cultivada na regiao semiarida do nordeste. Na alimentacao humana, geralmente, sao usados em preparacoes culinarias os brotos de palma, os frutos in natura ou processados. Uma das maneiras de diversificar o uso da palma forrageira seriam a secagem e sua transformacao em farinhas para incorporacao em diversos produtos. Desta forma o objetivo deste trabalho foi avaliar a qualidade fisico-quimica e microbiologica da farinha. As amostras foram coletadas na zona rural e transportadas para o laboratorio do Centro Vocacional e Tecnologico /UFCG – Campus Pombal – PB, as mesmas foram desidratadas ate a total retirada da umidade em estufa de circulacao de ar nas seguintes temperaturas: 70, 80 e 90 °C, posteriormente passaram por um liquidificador industrial, em seguida por um moinho de facas para a obtencao da farinha. Apos a obtencao foram realizadas as analises microbiologicas e analises fisico-quimicas. O emprego na alimentacao humana, a palma forrageira e um grande potencial produtivo do Semiarido com alternativas sustentadas de desenvolvimento. P reparation and physical chemistry and microbiological characterization of flour palm ( Opuntia ficusindica Mill ) at different temperatures Abstract: The Spineless cactus ( Opuntia ficusindica Mill ) is a cactaceous originally from Mexico, but rather grown in semi-arid region of the northeast. For human consumption, generally, they are used in culinary preparations the palm shoots, os frutos in natura ou processados. One way to diversify the use of cactus would be drying and processing into meal for incorporation into various products. Thus the aim of this study was to evaluate the physical - chemical and microbiological quality of the flour. The samples were collected in the countryside and transported to the laboratory and Technological Vocational Center / UFCG - Campus Pombal - PB, they have been dewatered to the full withdrawal of moisture in air circulating oven at the following temperatures: 70, 80 and 90 ° C, subsequently passed through an industrial blender, then by a slicer to obtain the flour. After obtaining it was conducted microbiological analyzes and physicochemical analysis. Employment in food , the cactus is a great productive potential with the Semi-Arid alternatives sustained development.

Vaginal Yeasts and the Antifungal Action of Red Propolis Extract

Introduction: Vulvovaginitis is an inflammatory process that affects the vulva, vagina and cervix, most of the times of infectious cause. Vulvovaginal candidiasis is the second most frequent cause in Brazil, in Europe ranks first. Candida spp can be found in the vagina up to 20% of asymptomatic women. Objective: Understanding the occurrence of vaginal yeasts and evaluating the antifungal action of a red propolis extract. Method: This is a clinical study in vitro with vaginal secretion samples collected from 197 patients treated at the Health Center Frei Damiao in Patos-PB, Brazil. The species were identified using a chromogenic medium CHROMagar Candida ®. At the end, the antifungal activity of the red propolis extract in four different concentrations was observed: 25%, 50%, 75% and 100%, by test disc Agar diffusion. The study was approved by the Research Ethics Committee of the Federal University of Campina Grande, CAAE 35203614.8.0000.5575. Results: Of the samples analyzed other species identified by the medium used were the most prevalent corresponding to 59.8%, followed by C. albicans , with 21.7%. The antifungal activity was observed in 81.25% of the tested samples. According to the average and standard deviation of the inhibition zone of the four concentrations, the one that presented the smallest variation was the concentration at 50%, followed by concentration to 75%. Conclusions: The results of this research showed that there was antifungal action of red propolis extract, since occurred inhibition in 81.25% of the analyzed samples. However did not show clearance regarding this action, since positivity tendency was not growing by increasing or decreasing the concentration of propolis extract.

Profile of Oral Health and susceptibility to Oral Candidiasis in Patients of Primary Health Care

Introduction: The yeasts of the genus Candida are fungi that can cause an infection called oral candidiasis, when there are conditions that favor their proliferation, as the example of immunosuppression and the bad habits of oral hygiene. Objective : Profile oral health of patients seen in the Dental Office of the Family Health Strategy in Sao Bentinho–PB; and its relation with the susceptibility for oral candidiasis. Method: The study is exploratory, descriptive, quantitative type, held from May to July 2014, with 152 patients of both genders, dental service users for monitoring/dental treatment. The data were collected in an interview guided by structured script. For treatment of the data SPSS was used, in order to provide the descriptive and analytical statistics; with the application of the X 2 test there were correlated variables: age, gender, schooling and oral hygiene habits. Results: Statistical dependence has been identified between the age and educational level ( p = 0.003), age and gender ( p = 0.002), age and brushing/day ( p = 0.035) and education and brushing/day ( p = 0.001); the average age of the participants was 30.29 (± 13.83), the majority were female (77.6%), in oral hygiene conditions evaluated on regular and disabled (86.8%); 82.2% presented caries; most (77.6%) had no use of mouthwash; 4.6% presented signs of oral candidiasis. Conclusion: The sample investigated was exposed to several predisposing factors to Candida infections and, therefore, needs to be intensified the educational actions and oral health promotion aimed at this target population.

Profile and Susceptibility to Vaginal Yeast of Women Met on a Gynecology Outpatient Clinic

Introduction: The species of the genus Candida are part of the microbiota of mucosal surfaces of the gastrointestinal tract and genital, healthy. In favorable conditions can proliferate and unleash infectious processes, such as vulvovaginal candidiasis (VVC), and even oropharyngeal and systemic infections. Objective: Tracing the profile of women met on a gynecology outpatient clinic of a city of the remote hinterland of Paraiba and identifying the presence of possible risk factors for vaginal candidiasis. Method: The study is of exploratory, descriptive, quantitative type, conducted at the Health Center Frei Damiao, Patos-PB, having as data source a structured guide to characterizing the socioeconomic profile and possible risk factors for candidiasis in patients symptomatic and asymptomatic. A speculating gynecological examination was conducted to collect vaginal secretion, and subsequently, verify the presence of Candida by culture in Sabouraud Agar. In the data process was used the Statistical Package for the Social Sciences-SPSS, in order to provide the descriptive statistics and analytical, applying the Chi-square test (X 2 ) and the Fisher Exact Test. The research was approved by the Research Ethics Committee of the Federal University of Campina Grande, CAAE 35203614.8.0000.5575. Results: The average age of the women interviewed was of 38 (± 14.045). The results showed statistical dependence between age and schooling ( p < 0.001), age and the number of pregnancies ( p < 0.001), the number of births ( p < 0.001) and sexual activity ( p = 0.001); regarding the history of candidiasis 47.4% of women reported episode last year; the presence of Candida sp was verified in 46.2% of participants; regarding the risk factors there was statistical dependence ( p = 0.029) in relation to the previous use of antibiotic, characteristic of the menstrual cycle ( p = 0.002) and the presence of stress ( p = 0.003); the latter, in relation to the negative culture. Conclusion: By the fact that this infection is considered a public health problem, it becomes relevant that working professionals in this area stay updated regarding the pathogenesis of CVV, for the appropriate handling of this infection.