Josidel Conceição Oliver

Synthesis and Antimicrobial Activity of Glycosylated 2-Aryl-5-amidinobenzimidazoles

A series of new glycosylated 2-aryl-5-amidinobenzimidazoles derived from four different carbohydrates (D-glucose, D-galactose, N-acetyl-D-glucosamine and lactose) were synthesized by the condensation of the appropriate 4-formyl-3-methoxyphenyl glycoside with 4-amidinoor 4-N-isopropylamidino-ortho-phenylenediamine hydrochloride. All the compounds were properly characterized by high resolution mass spectrometry, uniand bidimensional H and C nuclear magnetic resonance and then were evaluated for their antibacterial and antifungal potential. Considering the antifungal potential of them, two derivatives were active against Candida parapsilosis at 96.4 μmol L and another was active against this same strain at 83.5 μmol L. In addition, one benzamidine showed activity against Candida glabrata at 97 μmol L. Considering the antibacterial potential of these compounds, six of them showed better activity against three different stains: three of them with IC50 of 96.4, 97 and 83.5 μmol L against Gram-positive Micrococcus luteus, the other two with IC50 96.5 and 96.4 μmol L against Gram-positive Enterococcus faecalis and one against Gram-negative Escherichia coli at 90.5 μmol L. These findings suggest this structural pattern can be employed for design of more potent agents for discovery of new antimicrobial drug candidates.

Synthesis of piplartine analogs and preliminary findings on structure–antimicrobial activity relationship

In this work it is described the synthesis, characterization and antimicrobial and toxicity evaluation of a series of analogs of piplartine, a piperamide found in Piper sp. The compounds structures were confirmed by infrared spectroscopy, 1H, 13C nuclear magnetic resonance, high resolution mass spectroscopy and were evaluated against strains of Candida spp., Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Derivative 24 was almost four-fold more potent (IC50: 48.83 μM) and five-fold less toxic (SI > 3) than piplartine (IC50: 189.2 μM; SI: 0.21) against Candida krusei, as well as two-fold more potent than fluconazole (IC50: 104.48 μM). This compound was also active against Candida tropicalis at 97.67 μM. Benzoyl derivative 17 was three-fold more potent (IC50: 85.2 μM) and more than five-fold less toxic (CC50: 231.71 μM) than piplartine (IC50: 315.33 μM and CC50: 41.14 μM) against Staphylococcus aureus. Given these findings, we have found analogs of piplartine which can be assumed as prototypes for the optimization and the development of new antimicrobial (compounds 24 and 17) agents.

Eficiência de sanificantes alternativos sobre frutos contaminados artificialmente com Escherichia coli doi: http://dx.doi.org/10.5892/ruvrv.2012.102.351359

The development of pathogenic microorganisms in minimally processed fruits depends on its characteristics, intrinsic properties and the effects of processing, packaging and storage. The fruits minimally processed can host a diverse microbiota, often of the order 10-10 CFU/g. In this sense, it is necessary for minimally processed fruit, have as crucial step hygiene (cleaning and sanitizing). Sodium hypochlorite is the most used for disinfection of fruits and vegetables, however, several micro-organisms have presented resistance to inorganic chlorine and still, there is a risk of forming potentially carcinogenic byproducts (trihalomethanes). This study aimed to evaluate alternative sanitizers in fruits artificially contaminated. The sanitizers used were sodium dichloroisocyanurate (NaDCC) and ozone. To evaluate the effectiveness of sanitizers, the fruits (strawberry and Marolo) were artificially contaminated with strains of E. coli ATCC 25922 suspended in saline, with a turbidity corresponding to the tube 10 Scale Mac Farland, approximate concentration of 3.0 x10 bacteria/mL and posteriorly the fruits were separated into groups: control and treatment, and the time of contact of the fruit with the sanitizer was 20 minutes. The analyzes were performed according to Silva et al. (2010) and included the determination of Most Probable Number (MPN) of E. coli. The results were that among the sanitizing studied, that showed the greatest percentage of microbial reduction was NaDCC presenting microbial reductions averages 82.08% in the Marolo (01 log cycle) and 98.21% for the strawberry (02 log cycles).

Qualidade microbiológica da água de consumo humano e dos alimentos comercializados em lanchonete universitária doi: http://dx.doi.org/10.5892/ruvrv.2012.102.360369

Food production is safe and necessary practice consumer rights, including in university cafeterias, space that serves a diverse customers. It is therefore of fundamental importance to evaluate the health of food, thus preventing waterborne diseases and food. This study aimed to evaluate the microbiological quality of water and food offered in the cafeteria of a university in southern Minas Gerais. For water of human consumption, we analyzed the micro-organisms recommended by the 2914 Ordinance of the Ministry of Health, and all samples showed satisfactory results. For food, we analyzed the contamination indicators suggested by ANVISA (RDC 12/2001). There was the presence of yeasts and molds in samples of cheese bread and orange juice. In addition, we confirmed the presence of Salmonella ssp in esfiha meat and chicken drumstick. Thus, confirmatory analyzes were performed, and the continued positive Salmonella ssp. Moreover, the repeated analyzes, we found a significant presence of coagulase positive staphylococci in all foods. The results show satisfactory sanitary quality of some foods analyzed.

Higiene dos alimentos: atividades de ensino, pesquisa e extensão doi: http://dx.doi.org/10.5892/ruvrv.2013.111.326335

Esta atividade objetiva multiplicar informacoes sobre higiene e boas praticas em servicos de alimentacao, em ambientes domestico e escolar e para a populacao em geral. Os temas abordados sao: higiene pessoal e saude do manipulador, manipulacao higienica dos alimentos (metodos corretos de preparo, conservacao, cozimento, reaquecimento, sanificacao e armazenamento de alimentos), higiene de superficies e do ambiente (limpeza adequada do ambiente de trabalho, dos equipamentos e utensilios) e doencas de origem alimentar. Ainda, realiza ensaios microbiologicos para agua e alimentos. Em 2012, desenvolveram-se atividades de ensino, pesquisa e extensao, trabalhando diretamente com um publico de 2286 pessoas. Foram realizadas atividades educativas para manipuladores de alimentos, merendeiras, cantineiras, Agentes Comunitarios de Saude, criancas e jovens da rede publica municipal de ensino, usuarios de Unidades de PSF e populacao em geral, de Alfenas-MG. Ainda, foram realizados 84 ensaios microbiologicos no Laboratorio de Microbiologia de Alimentos da Unifal-MG, sendo 65 para avaliar a qualidade microbiologica de aguas, 17 para alimentos e 8 para ambiente (superficies e equipamentos). Apos as analises, confeccionaram-se os laudos e estes foram entregues aos interessados, com a adequada orientacao.