Heloisa Helena Chaves Carvalho

Inibição e inativação in vitro de Salmonella spp. com extratos de plantas com indicativo etnográfico medicinal ou condimentar

The in vitro intensity of bacterial inhibition activity of diverse extracts (aquous, alcoholic, or hydroalcoholic) from 86 plants with medicinal and spicy ethnographic indicative, from Porto Alegre City, Rio Grande do Sul State, Brazil, were determinated in Salmonella spp. (S. enteritidis ATCC n.13076, S. cholera-suis ATCC n. 10708, or S. gallinarum CPVDF-SAA/RS/BR) in challenge dose <107CFU.mL-1. Extracts of fifty plants presented some anti-Salmonella selective activity, while the other 36 extracts presented no activity. It is discussed the validity of ethnographic search instruments in the prospection of anti-bacterial protection factors in plants, as well the influence of inhibition/inactivation results in the predictivity of bacteriological diagnostic.

Qualidade microbiológica e físico-química de sucos de laranja comercializados nas vias públicas de Porto Alegre/RS

O comercio de sucos de laranja nao pasteurizados vem aumentando nos ultimos anos na cidade de Porto Alegre/RS. Com o intuito de avaliar a qualidade desses produtos, analises fisico-quimicas e microbiologicas foram realizadas em 52 amostras de sucos de laranja comercializados nas vias publicas de Porto Alegre. As analises microbiologicas demonstraram 44,23% (n=23) das amostras, em desacordo com os padroes estabelecidos pela Legislacao Federal vigente, sendo os bolores e leveduras encontrados em niveis inapropriados em todas as amostras reprovadas. Coliformes fecais foram encontrados acima das quantidades permitidas em 5,7% (n=3) das amostras e Salmonella cholerasuis foi identificada em uma das amostras analisadas. As analises fisico-quimicas apresentaram 89,47% das amostras em desacordo com pelo menos um dos parâmetros analisados. Com base nestes resultados, sugerem-se maiores cuidados nas boas praticas de fabricacao (BPF), principalmente na higiene pessoal de manipuladores e sanificacao de maquinas extratoras.

Caracterização físico-química e sensorial de kefir tradicional e derivados

Avaliaram-se diferentes populacoes de graos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto as caracteristicas fisico-quimicas e sensoriais, quando inoculados em diferentes concentracoes de leite padronizado, levando-se em consideracao as variaveis tempo/temperatura de incubacao, maturacao e filtracao. A manipulacao da populacao de graos de kefir foi eficaz na obtencao de produtos com caracteristicas fisico-quimicas semelhantes. O volume de leite utilizado na incubacao influenciou significativamente as caracteristicas dos derivados. A avaliacao sensorial de antepastos elaborados a partir de kefir leban, condimentados, apresentou boa aceitabilidade.

Atividade antibacteriana in vitro de pimentas e pimentões (Capsicum sp.) sobre quatro bactérias toxinfectivas alimentares

In vitro antibacterial activity of hot and sweet peppers (Capsicum sp.) on four food toxinfective bacteria. The intensity of bacterial inhibition activity (IINIB) and the intensity of bacterial inactivation activity (IINAB) of extracts of eight peppers of the genus Capsicum, ethnographically located in the metropolitan region of Porto Alegre, Rio Grande do Sul State, Brazil, were assessed in vitro through Dilution Tests in Multiple Tube Series against standardized bacterial inocula (American Type Culture Collection - ATCC), Staphylococcus aureus (25923), Enterococcus faecalis (19433), Salmonella enteritidis (13076), and Escherichia coli (11229), respectively, at challenge doses = 10 7 CFU mL -1 . Four of these species, cayenne pepper (Capsicum sp pool), garden pepper (C. annuum), aji pepper (C. baccatum), and malagueta pepper (C. frutescens), had selective inhibition and inactivation activities, in decreasing order, to salmonella, fecal coliforms, enterococcus and staphylococcus. The remaining ones, cambuci pepper (C. baccatum) and yellow, green and red sweet peppers (C. annuum) had no activity. The validity of the ethnographic tool in the exploration of antibacterial protection factors from plants, as well as the influence of inhibition/inactivation in the bacteriological diagnosis predictability, is discussed.

Atividade anti-estafilócica em extratos de plantas com indicativo medicinal ou condimentar

The genus Staphylococcus remains in evidence regarding transmissible diseases since human and animal carriers are its main infection source. Studies on antibacterial protection factors in natural resources, such as plants presenting medicinal or spice indicative, have been recommended by World Health Conferences as a priority. Dilution tests in multiple tube system were used in this review to describe the in vitro sorting of anti-staphylococci activity of different extracts from 80 plants presenting medicinal, spice or aromatic ethnographic indicatives at the metropolitan region of Porto Alegre, Rio Grande do Sul State, Brazil. Selective activity was observed for 39 species, whereas the remaining 41 species did not show activity.

Inibição e inativação de Escherichia coli por extratos de plantas com indicativo etnográfico medicinal ou condimentar

The in vitro Intensity of Bacterial Inhibition Activity (IINIB) and the Intensity of Bacterial Inactivation Activity (IINAB) of diverse aqueous alcoholic/hydroalcoholic from extracts of 59 plants with medicinal or spice ethnographic indicative assessed in Porto Alegre/RS/BR, were determinated against Escherichia sp. (or E. coli ATCC no 11229 or E. coli p.16 CPVDF - SAA/RS) in challenge doses < 108 CFU.mL-1. Extracts of 30 plants presented some anti-Escherichia coli selective activity while the remaining 29 plants presented no activity. The validity of ethnographical search instruments in the prospection of anti-bacterial protection factors in plants and the influence of inhibition/inactivation results in the prediction of E. coli diagnostic were discussed.

Atividade antibacteriana e a preditividade do condimento Artemisia dracunculus Linn. (Asteraceae), variedade inodora - estragão -, frente à Salmonella sp

RESUMO Avaliou-se a atividade antibacteriana de extrato aquoso do condimento estragao – Artemisia dracunculus linn. (Asteraceae), variedade inodora –, frente a Salmonella enteritidis (ATCC 11076), por meio do sistema de tubos multiplos e pelo emprego de desinibidores bacterianos, determinando-se a Intensidade de Inibicao/Inativacao (IINIB/IINAB), observando-se expressiva inibicao, bem como ausencia de inativacao sobre esta salmonela. Na presenca do fator materia orgânica/sujeira representada pelo leite, estes atributos repetiram-se, embora com menor intensidade de inibicao. Posteriormente, avaliou-se a preditividade de uma tecnica oficial de isolamento desta bacteria, utilizando uma solucao experimental de leite e caldo BHI (Brain Heart Infusion), contaminada com 10 4 UFC/mL da salmonela em estudo. Verificou-se a ausencia de isolamento desta bacteria em aliquotas de 25 mL, apos periodos de 24, 48 e 72 h de incubacao a 36oC, comprometendo a Validade Preditiva dos Resultados Negativos (VPR-) do teste. Sugere-se que, nas investigacoes epidemiologicas de surtos toxiinfectivos alimentares, devem-se ser acrescidas informacoes sobre condimentacao vegetal, entre outras, pertinentes a complexidade crescente do sistema de alimentacao e nutricao. Palavras-chave: atividade antibacteriana, Artemisia dracunculus, preditividade em salmonela, alimentos condimentados, estragao. SUMMARY ANTIMICROBIAL ACTIVITY AND PREDITIVITY OF Artemisia acunculus (Asteraceae), VAR. inodora – TARRAGON –, AS CONDIMENT, AGAINST Salmonella sp. It was evaluated antibacterial activity of watery extract of the condiment tarragon – Artemisia dracunculus linn., var. inodora –, against the Salmonella enteritidis (ATCC 11076), through the system of multiple pipes and the job of bacterial inhibitors, it was determined Intensity of inhibition/inativation (IINIB/IINAB), observing expressive inhibition, as well as absence of inativation on this salmonela. In presence of the organic substance, represented by skimmed barren milk, these attributes if had repeated, even so with lesser intensity of inhnibition. Later, it was evaluated preditividade of one official technique of isolation of this bacterium, using an experimental solution of milk and BHI broth (Brain Heart Infusion), contaminated with 10 4 CFU/ mL

Antibacterial activity of different formulations of cheese and whey produced with kefir grains

The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the antibacterial activity of kefir cheese and whey, especially after 24 hours. Escherichia coli was the most sensitive of the bacteria, with maximum antibacterial activity seen in the cheese at population densities D and E, and in the whey at densities B, C, D and E after 48 and 72 h, showing that the in situ antibacterial activity of foods produced with kefir grains tends to be lower when compared with studies in vitro. The greater the nutrient content of the food, the lower the antibacterial activity seen, probably due to the protective action that the nutrients confer on the microorganisms against bacteriocins and the metabolites from fermentation.

Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.

The aim of this study was to investigate whether produced kefir meets the identity and quality standards for fermented milks, to check the possibility of assigning a nutrition declaration, and to evaluate the antagonistic activity of the fermented milk against Staphylococcus aureus and Escherichia coli. Two different formulations of kefir (Kefir 1 and Kefir 2) were prepared to determine the percentage composition, minerals, pH, total lactic acid bacteria, and antagonistic activity against Staphylococcus aureus and Escherichia coli. The results of the physicochemical evaluation indicated a statistically significant difference between the formulations, except for the percentage of lipids, Ca, K, Mg and Na. The formulations met the parameters of identity and quality in the fermented milks under evaluation. Possible nutrition declarations for Kefir 1 are ‘source of proteins’ and ‘reduced calorie’, and for Kefir 2, ‘high protein content’ and ‘high zinc content’. The fermented milks showed significant antagonistic activity against the tested microorganisms (> 24 h), with no activity seen after this period. Further studies involving kefir are suggested, exploring its potential as a probiotic food, and its inclusion in the diet of the population.

Compostos químicos e atividade antioxidante analisados em Hibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L. (hibisco-da-síria)

O Hibiscus rosa-sinensis L. e o Hibiscus syriacus L., da familia Malvaceae, sao utilizados na area ornamental e gastronomica internacional, mas, nos ultimos anos, vem ganhando espaco como flores comestiveis nao convencionais na alimentacao alternativa. Este estudo objetivou quantificar a composicao centesimal, pectina e compostos fitoquimicos dessas variedades de hibisco comparados com o potencial antioxidante detectado. As amostras das flores foram coletadas em uma propriedade agroecologica em Porto Alegre/RS no primeiro semestre de 2013. Utilizaram-se os metodos bromatologicos especificos para cada nutriente em base seca e umida, e as analises fitoquimicas foram elaboradas com as flores frescas em tres repeticoes distintas. No doseamento dos compostos fitoquimicos (polifenois totais, antocianinas e acido ascorbico), constatou-se que os hibiscos pesquisados possuem alta correlacao no efeito da atividade antioxidante e suas propriedades quimicas demonstraram valores significativos do ponto de vista nutricional, podendo ser utilizados como fonte alimentar com potencial para a manutencao da saude e protecao contra patologias.