Avaliação da degradação da penicilina no leite através da utilização da enzima beta-lactamase

Antibiotics are used in dairy farms for the treatment and prevention of diseases in dairy cattle, such as mastitis, lameness, respiratory infections and diarrhea. Antibiotic residues in milk can generate problems in the population in the form of allergies and antimicrobial resistance, as well as in industry and the environment. There are national and international regulations that prohibit the processing of milk with antibiotics, so it is important to study alternatives for their disposal. The aim of this work was to study the effect of treatment with β-lactamase (BL) on the degradation of penicillin G (PG) in milk. The trials were performed on skimmed milk powder contaminated with three antibiotic concentrations: 6, 12 and 30 ppb. Three concentrations of BL (0.1, 0.5 and 1.0 mU/mL) were tested. Samples were taken at 3, 6, and 9 hours for detection and quantification of antibiotics. The results obtained indicate that in three hours the PG was degraded using 0.5 mU/mL of β-lactamase, and in six hours with a lower concentration of enzime (0.1 mU/mL) in all the antibiotic concentrations analyzed. The β-lactamase studied have a high potential to degrade penicillin in milk in dairy farms before final disposal.  Key words: antibiotic degradation, microbial enzymes, milkLos antibióticos son utilizados en los tambos para el tratamiento y prevención de enfermedades en ganado bovino lechero, como la mastitis, cojeras, infecciones respiratorias y diarrea. Los residuos de antibióticos en leche pueden generar problemas en la población en forma de alergias y resistencia antimicrobiana, así como en la industria y el medio ambiente. Existen reglamentaciones nacionales e internacionales que prohíben el procesamiento de leche con antibióticos, por lo que es de importancia el estudio de alternativas para su disposición. El objetivo de este trabajo fue estudiar el efecto del tratamiento con β-lactamasa (BL) en la degradación de penicilina G (PG) en leche. Los ensayos se realizaron en leche en polvo descremada contaminada con tres concentraciones de antibiótico: 6, 12 y 30 ppb. Se probaron tres concentraciones de BL (0.1, 0.5 y 1.0 mU/mL). Se extrajeron muestras a las 3, 6, y 9 horas la para detección y cuantificación de antibióticos. Los resultados obtenidos indican que en tres horas se degradó la PG utilizando 0,5 mU/mL de β-lactamasa y 6 horas con una concentración menor (0,1 mU/mL) en todas las concentraciones estudiadas. Las enzimas estudiadas presentan un alto potencial para degradar antibióticos en leche en tambos antes de su disposición final. Palabras clave: degradación de antibióticos, enzimas microbianas, lech

Measurement of the cosmic ray spectrum above 4×10184{\times}10^{18} eV using inclined events detected with the Pierre Auger Observatory

A measurement of the cosmic-ray spectrum for energies exceeding $4{\times}10^{18}$ eV is presented, which is based on the analysis of showers with zenith angles greater than $60^{\circ}$ detected with the Pierre Auger Observatory between 1 January 2004 and 31 December 2013. The measured spectrum confirms a flux suppression at the highest energies. Above $5.3{\times}10^{18}$ eV, the "ankle", the flux can be described by a power law $E^{-\gamma}$ with index $\gamma=2.70 \pm 0.02 \,\text{(stat)} \pm 0.1\,\text{(sys)}$ followed by a smooth suppression region. For the energy ($E_\text{s}$) at which the spectral flux has fallen to one-half of its extrapolated value in the absence of suppression, we find $E_\text{s}=(5.12\pm0.25\,\text{(stat)}^{+1.0}_{-1.2}\,\text{(sys)}){\times}10^{19}$ eV.Comment: Replaced with published version. Added journal reference and DO

A multi-country test of brief reappraisal interventions on emotions during the COVID-19 pandemic.

The COVID-19 pandemic has increased negative emotions and decreased positive emotions globally. Left unchecked, these emotional changes might have a wide array of adverse impacts. To reduce negative emotions and increase positive emotions, we tested the effectiveness of reappraisal, an emotion-regulation strategy that modifies how one thinks about a situation. Participants from 87 countries and regions (n = 21,644) were randomly assigned to one of two brief reappraisal interventions (reconstrual or repurposing) or one of two control conditions (active or passive). Results revealed that both reappraisal interventions (vesus both control conditions) consistently reduced negative emotions and increased positive emotions across different measures. Reconstrual and repurposing interventions had similar effects. Importantly, planned exploratory analyses indicated that reappraisal interventions did not reduce intentions to practice preventive health behaviours. The findings demonstrate the viability of creating scalable, low-cost interventions for use around the world

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

Estudio de la composición fisicoquímica de harina de semillas de zapallo como ingrediente alimentario

The flour from the presscake in the production of Cucurbita pepo var. styriaca seed virgin oil has features that make it interesting for use in baked goods and pasta production because of its characteristic green color, intense flavor and nutritional benefits. To determine the nutritional composition of this new product, elaborations of flour were made with seeds from Uruguay and Europe. They were analyzed for moisture, fat content, protein, ash, fiber, sodium, vitamin B1, vitamin E, fatty acid profile, sterols, amino acids and total carbohydrates. Physicochemical and microbiological stability have been studied for 12 months at ambient conditions with the flour packaged with a polyethylene, polyester and aluminum tri-laminate. The flour is characterized as a vegetable protein product (48,3 %) and as an important source of fiber (11 %). It has 21,7 % of lipids of which 38 % are MUFA and 53,4 % are PUFA, highlighting the oleic and linoleic acid contents what makes it desirable from nutritional and culinary standpoints. It features 3,7 mg of vitamin E per 100 g and 2967 mg / kg of sterols. In flour from the presscake in the production of pumpkin seed virgin oil acidity and moisture remains stable, while the fungi and yeasts number decrease during 12 months in ambient conditions used in this study, with trilaminate polyethylene aluminized polyester.La harina proveniente de la torta del prensado en la elaboración del aceite virgen de semilla de zapallo Cucurbita pepo var. styriaca, presenta características que la hacen interesante para su utilización en panificados y pastas, por su color verde carac-terístico, sabor intenso y valor nutricional. Para caracterizar este nuevo producto según su composición se realizaron elabora-ciones de harina con semillas cultivadas en Uruguay y en Europa. Se determinaron humedad, materia grasa, proteínas, cenizas, fibras, sodio, vitamina B1, vitamina E, perfil de ácidos grasos, esteroles, aminoácidos y carbohidratos totales. Se estudió la estabi-lidad fisicoquímica y microbiológica durante 12 meses con la harina envasada en trilaminado de polietileno y poliéster aluminiza-do, almacenado en condiciones ambientales. La harina caracterizada es un producto proteínico vegetal (48,3 % proteína) y una importante fuente de fibras (11 % fibra). Tiene un 21,7 % de lípidos, del cual el 38 % son Ácidos grasos monoinsaturados AGM y el 53,4 % Ácidos grasos poliinsaturados AGP, destacándose el ácido oleico y el linoleico que lo hacen deseable desde el punto de vista nutricional y culinario. Presenta 3,7 mg de vitamina E cada 100 g y 2967 mg/kg de esteroles. En la harina proveniente de la torta de prensado como subproducto del aceite virgen de la semilla de zapallo la acidez y la humedad se mantienen estables, mientras que la carga de hongos y levaduras disminuye a lo largo de 12 meses en el envase utilizado en este estudio, de trilami-nado de polietileno, poliéster y aluminizado almacenado en condiciones ambientales

Study of the physicochemical composition of pumpkin seeds flour as a food ingredient

The flour from the presscake in the production of Cucurbita pepo var. styriaca seed virgin oil has features that make it interesting for use in baked goods and pasta production because of its characteristic green color, intense flavor and nutritional benefits. To determine the nutritional composition of this new product, elaborations of flour were made with seeds from Uruguay and Europe. They were analyzed for moisture, fat content, protein, ash, fiber, sodium, vitamin B1, vitamin E, fatty acid profile, sterols, amino acids and total carbohydrates. Physicochemical and microbiological stability have been studied for 12 months at ambient conditions with the flour packaged with a polyethylene, polyester and aluminum tri-laminate. The flour is characterized as a vegetable protein product (48,3 %) and as an important source of fiber (11 %). It has 21,7 % of lipids of which 38 % are MUFA and 53,4 % are PUFA, highlighting the oleic and linoleic acid contents what makes it desirable from nutritional and culinary standpoints. It features 3,7 mg of vitamin E per 100 g and 2967 mg / kg of sterols. In flour from the presscake in the production of pumpkin seed virgin oil acidity and moisture remains stable, while the fungi and yeasts number decrease during 12 months in ambient conditions used in this study, with trilaminate polyethylene aluminized polyester

Shelf life of pie caps with biodegradable films as spacers

Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI) and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A) and with preservative (B) and they were compared with conventional polyethylene spacers (C). During four months, monthly sensory, microbiological and physicochemical (humidity) evaluations were done on the pie caps, together with humidity and solubility evaluations of the films. None of the samples showed microbiological or sensory deterioration. The sensory attributes showed no or slight difference in study time. Between samples the differences were minor: the best scores were for sample A in color, sample C in flavor, and samples B and C in texture and overall liking. The edible films have an interesting potential for this application, although studies in disguise the flavor of serum should be done

Vida útil de tapas de empanadas con películas biodegradables como separadores

Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI) and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A) and with preservative (B) and they were compared with conventional polyethylene spacers (C). During four months, monthly sensory, microbiological and physicochemical (humidity) evaluations were done on the pie caps, together with humidity and solubility evaluations of the films. None of the samples showed microbiological or sensory deterioration. The sensory attributes showed no or slight difference in study time. Between samples the differences were minor: the best scores were for sample A in color, sample C in flavor, and samples B and C in texture and overall liking. The edible films have an interesting potential for this application, although studies in disguise the flavor of serum should be done.Las tapas de empanadas utilizan películas de polietileno como separadores. Este trabajo estudia la sustitución de los separadores convencionales por películas comestibles en base a aislado de proteína de suero (WPI) con sorbato de potasio como conservador. La finalidad es reemplazar una película convencional por una biodegradable, que no se pega en la masa y facilita la separación, buscando también un aumento de vida útil. Las películas elaboradas por el método de moldeo por compresión se utilizaron como separadores en tapas de empanadas sin sorbato de potasio en la masa (A) y con sorbato de potasio en la masa (B), y se compararon con los separadores convencionales de polietileno (C). Mensualmente y durante cuatro meses se realizó el análisis sensorial, microbiológico y de humedad de las tapas, así como de humedad y solubilidad en las películas. Ninguna de las muestras presentó deterioro microbiológico ni sensorial en los cuatro meses estudiados; los atributos presentaron ninguna o ligera diferencia en el tiempo de estudio. Entre muestras, las diferencias fueron ligeras: las mejores puntuaciones las tuvieron en color la muestra A, en sabor la muestra C y en textura y agrado general las muestras B y C. Las películas comestibles tienen un interesante potencial para esta aplicación, aunque se debe trabajar en enmascarar el flavor del suero

Evaluación de la calidad higiénico sanitaria y de composición de leche de cabra en un rebaño de la raza Saanen

Uruguay is a dairy country where predominates regulations in bovine milk. Goat milk is a complete food, suitable for children and seniors, but there are few studies in our country. We studied the hygienic-sanitary quality and composition of milk in Saanen goats during a complete lactation. 25 animals were used. Samples were obtained from the milk tank every two weeks. Total aerobic mesophilic count (TAMC), coliforms and Staphylococcus coagulase positive, Dörnic acidity, pH, composition, fatty acids and Somatic Cell Count (SCC) were analized. The results were: TAMC: 3,85±0,69 ufc/ml Log10, SCC 6,91±.0,55 cel/ml Log10, CT 2,47±0,84 ufc/ml Log10, SCP 1,13±0,29 ufc/ml Log10. Values of fat 3,58±0,69%, protein 2,71±0,07% 2,71% and lactose 3,84±0,10%, acidity 14,19±0,39 ºD, pH 6,66±0,06 and density 1,026±0,26 g/ml were obtained, being consistent with work per-formed in healthy animals and reported for the same breed. Caproic, caprylic and capric acids account for a 12% of the total fatty acids, higher than the cow milk (≈5%).The values obtained are a useful basis for future goat milk regulation. Considering its difference with cow’s milk specifi c stand-ards are necessary.Uruguay es un país lechero y sus reglamentaciones son referidas principalmente a leche bovina. La leche de cabra es un alimento completo, recomendado para niños y adultos mayores, pero su estudio ha sido escaso en el país. Se estudió la calidad higiénico-sanitaria y de composición de leche caprina en un rebaño de raza Saanen durante un ciclo de lactancia. Se utilizaron 25 animales y se obtuvieron muestras de tanque quincenalmente. Se analizaron recuento de mesófilos aerobios totales (RMAT), coliformes totales (CT) y Staphylococcus coagulasa positiva (SCP), recuento de células somáticas (RCS), composición, ácidos grasos, acidez Dörnic, pH y densidad. Los resultados fueron: RMAT de 3,85±0,69 ufc/ml Log10, RCS 6,91±.0,55 cel/ml Log10, CT2,47±0,84 ufc/ml Log10, SCP 1,13±0,29 ufc/ml Log10. Se obtuvieron valores de grasa: 3,58±0,69%, proteína: 2,71±0,07%, lactosa:3,84±0,10%, acidez: 14,19±0,39 ºD, pH: 6,66±0,06 y densidad: 1,026±0,26 g/ml, concordantes con trabajos realizados en animales sanos para la misma raza. Los ácidos grasos de cadena corta (caproico, caprílico, cáprico) representan un 12% de los ácidos grasos totales, valores superiores a la leche de vaca (≈ 5%). Los resultados obtenidos son útiles para una futura reglamentación en leche de cabra. Por sus diferencias con la de vaca es importante generar estándares específicos