Vania Paschoalin

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

The microbial diversity and community structure of three different kefir grains from different parts of Brazil were examined via the combination of two culture-independent methods: PCR-denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing. PCR-DGGE showed Lactobacillus kefiranofaciens and Lactobacillus kefiri to be the major bacterial populations in all three grains. The yeast community was dominated by Saccharomyces cerevisiae. Pyrosequencing produced a total of 14,314 partial 16S rDNA sequence reads from the three grains. Sequence analysis grouped the reads into three phyla, of which Firmicutes was dominant. Members of the genus Lactobacillus were the most abundant operational taxonomic units (OTUs) in all samples, accounting for up to 96% of the sequences. OTUs belonging to other lactic and acetic acid bacteria genera, such as Lactococcus, Leuconostoc, Streptococcus and Acetobacter, were also identified at low levels. Two of the grains showed identical DGGE profiles and a similar number of OTUs, while the third sample showed the highest diversity by both techniques. Pyrosequencing allowed the identification of bacteria that were present in small numbers and rarely associated with the microbial community of this complex ecosystem.

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

Comparison of three different methods for trehalose determination in yeast extracts

Trehalose is a disaccharide widely distributed in nature with great potential for application in different fields. Determination of trehalose has been carried out for many years using the anthrone colorimetric method, which may be subject to interferents. Alternatives to this problem seem to be the use of HPLC techniques or specific enzymatic assays. In the present work, a simple normal-HPLC procedure was applied to the analysis of different yeast extract samples and the results compared either to the conventional anthrone method or by an enzymatic assay based on the cleavage of trehalose by trehalase. Each method showed correlations over 0.97 with the others; however, only HPLC and the enzymatic method were statistically identical (p <0.05). In addition, the HPLC method showed good linearity (r = 0.995) and recovery (98%), producing trehalose results in the range of 8.3-83 mg g -1 of cells. The results showed that in some cases the anthrone method may in fact produce inflated results although presenting consistency within the set of data.

Identification of an ADPG-dependent trehalose synthase in Saccharomyces

SummaryUridine diphosphoglucose is not the sole donor for trehalose synthesis in yest cells: an ADPG-dependent trehalose synthase, has been identified in mutant strains with undetectable UDPG-dependent trehalose-6-P synthase activity. Genetic and chromatographic studies indicate that the two activities correspond to different proteins. The apparent K Km for the nucleotide is similar for both enzymes, and Mg2+ is also required for both activities; however, a striking difference was observed with respect to ATP.Mg activation. This newly determined enzymatic activity in Saccharomyces clarifies previous contradictory results with mutant strains that are able to accumulate trehalose during growth yet whose UDPG-dependent trehalose synthase activity is undetectable in vitro.

Evidence for a modulation of neutral trehalase activity by Ca2+ and cAMP signaling pathways in Saccharomyces cerevisiae

Saccharomyces cerevisiae neutral trehalase (encoded by NTH1) is regulated by cAMP-dependent protein kinase (PKA) and by an endogenous modulator protein. A yeast strain with knockouts of CMK1 and CMK2 genes (cmk1cmk2) and its isogenic control (CMK1CMK2) were used to investigate the role of CaM kinase II in the in vitro activation of neutral trehalase during growth on glucose. In the exponential growth phase, cmk1cmk2 cells exhibited basal trehalase activity and an activation ratio by PKA very similar to that found in CMK1CMK2 cells. At diauxie, even though both cells presented comparable basal trehalase activities, cmk1cmk2 cells showed reduced activation by PKA and lower total trehalase activity when compared to CMK1CMK2 cells. To determine if CaM kinase II regulates NTH1 expression or is involved in post-translational modulation of neutral trehalase activity, NTH1 promoter activity was evaluated using an NTH1-lacZ reporter gene. Similar beta-galactosidase activities were found for CMK1CMK2 and cmk1cmk2 cells, ruling out the role of CaM kinase II in NTH1 expression. Thus, CaM kinase II should act in concert with PKA on the activation of the cryptic form of neutral trehalase. A model for trehalase regulation by CaM kinase II is proposed whereby the target protein for Ca2+/CaM-dependent kinase II phosphorylation is not the neutral trehalase itself. The possible identity of this target protein with the recently identified trehalase-associated protein YLR270Wp is discussed.

Modulation of trehalase activity in Saccharomyces cerevisiae by an intrinsic protein

The regulation of cytosolic trehalase activity in yeast has been described as cycles of activation by phosphorylation by cAMP protein kinase. In this paper, evidence is presented for another regulatory mechanism--the binding of an endogenous inhibitory protein. This negative modulator was isolated during the purification procedure of cytosolic cryptic trehalase from repressed wild-type cells of Saccharomyces cerevisiae. However, in derepressed cells the inhibitor was not found nor was it present in ras2 mutant cells submitted to a heat treatment. The trehalase inhibitory activity proved to be a calmodulin ligand protein and, therefore, involved in the modulation of trehalase activity by Ca2+ ions.

Further evidence for the alternative pathway of trehalose synthesis linked to maltose utilization in Saccharomyces.

SummaryYeast strains bearing a deficiency in trehalose-6-phosphate synthase activity are unable to accumulate trehalose on any carbon source unless they contain one of the MAL genes. If the gene is inducible then synthesis of trehalose occurs specifically during growth on maltose when the MAL gene is constitutive then trehalose accumulation can also be seen when cells are grown on glucose. Different systems for trehalose synthesis were suggested: one of them would require the UDPG-linked trehalose synthase whereas the second would utilize an alternative pathway. We proposed a mechanism by which the gene-product of a MAL gene would serve as a common positive regulator for the expression of the genes coding for maltose permease, α-glucosidase and some component of the trehalose accumulation system. In order to elucidate this novel pathway a strain lacking UDPG-linked trehalose synthase activity and harboring a defect in maltose uptake was constructed. Excessive maltose uptake resulted in accumulation of intracellular maltose, and twice as much trehalose as in a control strain. Partial inhibition of hexokinase by xylose affected the ratio between internal maltose and trehalose and significantly reduced glycogen synthesis. Sodium fluoride also blocked glycogen synthesis but allowed for trehalose accumulation. Moreover, a mutant which lacks hexokinase I and II was unable to accumulate trehalose when grown on glucose in spite of the presence of a constitutive MAL2 gene. These results suggest that trehalose synthesis would require G-6-P formation derived from maltose. Such a deviation would allow for slowing down the glycolytic flux which, in turn, would favour efficient maltose utilization. Therefore, trehalose synthesis during growth in media containing glucose serves as an additional parameter for assessing constitutivity of MAL genes.

Uso de métodos complementares na inspeção post mortem de carcaças com suspeita de tuberculose bovina

The aim of this study was used diagnostic methods (histopathological, bacteriological and molecular) in the trial of suspected tuberculosis lesions observed during routine post mortem inspection in abattoirs. A total of of 41,193 cattle, which appeared healthy in ante mortem examination, slaughtered in seven abattoirs in the state of Mato Grosso, Brazil were examined. The carcasses of 198 (0.48%) animals showed lesions, of which 182 (91.9%) were classified as granulomatous or pyogranulomatous by histopathological analysis. However, at bacilloscopy, the presence of acid-fast bacilli (AFB) was not detected. Mycobacterium bovis was recovered from 3 (1.5%) samples, all from retropharyngeal lymph nodes in cattle up to three years old. When multiplex PCR (m-PCR) was performed directly on fragments of injured tissue, M. bovis DNA was detected in 14 (7.0%) samples including the same 3 bacteriologically positive samples. Evaluation of lesions by macroscopic analysis agreed 93% (184/198) with bacteriological culturing and the molecular test. To avoid misinterpretation during the examination, mainly of paucibacillary lesions such as those found in the samples analyzed, the use of rapid and unequivocal complementary tests such as mPCR is recommended. Molecular diagnosis, combined with routine post mortem inspection, proved to be a promising technique to improve the surveillance of TB in abattoirs, contributing to the success of the bovine tuberculosis eradication program.

Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

Background Beetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (NO3-). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects. Objective The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. Design and subjects A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel. Results The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg), diastolic BP (−5.2 mm Hg), and heart rate (−7 bpm).

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

The traditional fermentation of cassava starch was investigated by a polyphasic approach combining (i) microbial community identification using conventional and molecular techniques, (ii) analyses of organic acids, volatile compounds, fermentation products and spin-lattice relation time and (iii) evaluation of technological properties, such as pasting properties, water absorption and water solubility indexes. Cassava fermentation microbiota was dominated by bacteria and yeasts genera. Bacteria genera include Lactobacillus, Leuconostoc, Lactococcus and Enterococcus. Lactobacillus was the prevalent genera responsible for the acidification of cassava fermentation by the production of organic acids and also aromatic compounds. Yeast community was dynamically adjusted through the cassava fermentation Pichia kudriavzevii and Issatchenkia orientalis were succeeded by Geotrichum candidum, Clavispora lusitaniae and Rhodotorula mucilaginosa. Candida rugosa, C. pararugosa, C. akabenensis, Cryptococcus albidus, Neurospora crassa and N. intermedia were found exclusively in sour cassava. The acidification of sour cassava was due to the production of acetic, lactic and succinic acids. Volatile compounds, including aliphatic and aromatic hydrocarbons, esters and terpenes contribute to the aroma and correspond to 23% of compounds found after fermentation and sun-drying treatment. The acidification and fermentation process reduced the peak viscosity, paste viscosity, breakdown viscosity and set back viscosity in cassava starch. Solid-state NMR relaxometry measures were associated to the expansion ability and indicated that the fermented and sun-dried products were more inclined to expansion. Loaf expansion ability and pasting temperatures were increased in sour cassava (fermented and sun-dried). The results showed here should be useful to standardize the manufacturing of cassava starch in Brazil, providing homogeneous and high quality products.