12,500+ and counting: biodiversity of the Brazilian Pampa

Knowledge on biodiversity is fundamental for conservation strategies. The Brazilian Pampa region, located in subtropical southern Brazil, is neglected in terms of conservation, and knowledge of its biodiversity is fragmented. We aim to answer the question: how many, and which, species occur in the Brazilian Pampa? In a collaborative effort, we built species lists for plants, animals, bacteria, and fungi that occur in the Brazilian Pampa. We included information on distribution patterns, main habitat types, and conservation status. Our study resulted in referenced lists totaling 12,503 species (12,854 taxa, when considering infraspecific taxonomic categories [or units]). Vascular plants amount to 3,642 species (including 165 Pteridophytes), while algae have 2,046 species (2,378 taxa) and bryophytes 316 species (318 taxa). Fungi (incl. lichenized fungi) contains 1,141 species (1,144 taxa). Animals total 5,358 species (5,372 taxa). Among the latter, vertebrates comprise 1,136 species, while invertebrates are represented by 4,222 species. Our data indicate that, according to current knowledge, the Pampa holds approximately 9% of the Brazilian biodiversity in an area of little more than 2% of Brazil’s total land The proportion of species restricted to the Brazilian Pampa is low (with few groups as exceptions), as it is part of a larger grassland ecoregion and in a transitional climatic setting. Our study yielded considerably higher species numbers than previously known for many species groups; for some, it provides the first published compilation. Further efforts are needed to increase knowledge in the Pampa and other regions of Brazil. Considering the strategic importance of biodiversity and its conservation, appropriate government policies are needed to fund studies on biodiversity, create accessible and constantly updated biodiversity databases, and consider biodiversity in school curricula and other outreach activitie

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Avaliação do impacto da adição de inulina e de maçã em leite fermentado probiótico concentrado

Neste trabalho, foi avaliado o impacto da adição de inulina na aceitação sensorial e nas características microbiológicas e físico-químicas de um leite fermentado probiótico concentrado com maçã. Foram desenvolvidas três diferentes formulações com leite UHT: integral [I]; desnatado [D]; e desnatado com 1% de inulina (p/p) [IN]. Para a fermentação, foram utilizadas as bactérias láticas: Streptococcus thermophilus, Bifidobacterium animalis Bb-12 e Lactobacillus acidophilus La-5. Para a concentração do produto (separação de soro), utilizou-se um dessorador com o produto a 4 ºC por 12 horas. Com relação ao índice de aceitabilidade, não foi observada diferença significativa (p < 0,05) entre as formulações I, D e IN, que apresentaram, respectivamente, 82,9%, 78,0% e 75,1%. As três formulações estudadas apresentaram uma boa aceitação sensorial sendo que: 98% dos provadores atribuíram notas variando de 6 (gostei ligeiramente) a 9 (gostei muitíssimo) para a formulação I; 88% para a formulação D; e 82% para a IN. Em relação à contagem de Bifidobacterium, no dia do processamento, o produto apresentou 1,4×10(8) UFC/g, bem superior a 10(6) UFC/g, mínimo exigido pela legislação para que o produto possa ter alegação funcional de alimento probiótico. Após uma semana de armazenagem refrigerada, a formulação IN continha 9,6×10(7) UFC/g. Não foi observada diferença significativa na contagem deste probiótico durante o período de análise. O que determinou o fim da vida útil do produto foi a contagem de bolores e leveduras. Com relação aos sólidos totais e umidade, observou-se diferença significativa apenas entre a formulação D e IN, a I não diferiu das demais. O teor de proteína da I foi de 5,4%, mais baixo que o da D e da IN, que foram de 6,2%. O teor de gordura foi significativamente maior na I, igual a 3,9%, enquanto que para a D e IN não foi observada diferença significativa. Com relação à acidez, observou-se que a da IN foi superior às demais e não foi observada diferença com relação ao teor de cinzas. Esta pesquisa demonstrou ser possível produzir leite fermentado probiótico concentrado de maçã com inulina com boa aceitação sensorial, dentro das especificações da legislação vigente