Resistência antimicrobiana de bactérias isoladas de infecções cutâneas

O presente estudo teve por objetivo identificar bactérias envolvidas nas infecções de pele, bem como sua resistência na presença de antimicrobianos. Observou-se maior prevalência para enterobactérias (60%), bacilos Gram-negativos não fermentadores da glicose (20%), Staphylococcus (16%) e Enterococcus (4%). A resistência intrínseca foi observada em 19 (76%) das bactérias isoladas, sendo 14 (56%) para bacilos Gram-negativos e 5 (20%) para cocos Gram-positivos. A resistência intrínseca entre os isolados para os antibióticos amoxicilina e ampicilina foi de 56%. Os microrganismos prevalentes foram Klebsiella pneumoniae (24%), sendo 8% resistentes aos carbapenêmicos (KPC), Pseudomonas aeruginosa (16%) e Staphylococcus aureus (16%), todos resistentes à meticilina (MRSA). As infecções de pele e tecidos moles estão entre as afecções mais incidentes causadas por bactérias. Nesse aspecto, é importante conhecer os agentes microbianos envolvidos nas infecções, bem como sua resistência na presença de antimicrobianos

Mandibular infection caused by Streptococcus dysgalactiae subsp equisimilis: an unusual case of oral infection / Infecção mandibular causada por Streptococcus dysgalactiae subsp equisimilis: um caso incomum de infecção bucal

Context: Streptococcus dysgalactiae subsp. equisimillis (SDSE) is an emerging human pathogen which is being increasingly isolated from patients with a myriad of infections. Case report: Male patient, 45 years old, reporting pain in tooth 47 on the mandibular second molar platform on the right side; swelling was visible at the site. Periapical radiography showed a periodontal defect and bone loss around the second molar, as well as a small osteosynthesis plate. A bacteriological profile and an antibiogram were requested. The microscopic examination revealed Gram-positive cocci with paired arrangements, as well as numerous polymorphonuclear leukocytes. In the blood agar culture there were numerous colonies with ?-hemolysis of catalase-negative Gram-positive cocci. Serological typing was positive for Lancefield Group G Streptococcus (GGS), and was identified as SDSE. No resistance to the antibiotics tested on the antibiogram was observed. Conclusion: The patient’s management included tooth extraction and the removal of an osteosynthesis plate, together with antibiotic therapy consisting of amoxicillin. The patient made a full recovery

Atividade antimicrobiana e efeito antibiofilme de óleos essenciais: um estudo comparativo: Antimicrobial activity and antibiofilm effect of essential oils: a comparative study

Os óleos essenciais (OEs)  são substâncias voláteis, produzidas pelo metabolismo secundário das plantas. Cada OE pode apresentar diversos princípios ativos, despertando o interesse da área farmacêutica, indústria alimentícia, cosmética, perfumaria, produção de inseticidas, bem como dos consumidores. O presente trabalho investigou a atividade antimicrobiana (AA) e o efeito antibiofilme (EAB)  de seis OEs, sendo: Curcubita pepo (semente de abóbora), Cymbopogon nardus (citronela), Rosmarinus officinalis (alecrim), Cinnamomum cassia (canela), Origanum vulgare (orégano) e Eucalyptus globulus (eucalipto). Para AA foi utilizada a técnica da concentração inibitória mínima (CIM) por macrodiluição e o EAB foi determinado pela coloração com cristal violeta. OEs nas concentrações de 4000 – 32,1 µg/mL foram testados frente cepas ATCC de S. aureus 25923 e 6538, E. coli 25922 e C. albicans 10231. Efeito antibiofilme  foi testado frente S. aureus 25923 e 6538. Os óleos de canela e orégano foram os mais efetivos e apresentaram uma forte AA e um significativo EAB. Os óleos de citronela, alecrim e eucalipto apresentaram moderada AA e EAB. O óleo de semente de abóbora apresentou muito baixa AA e não apresentou EAB. Frente aos microrganismos os OEs testados apresentaram melhor atividade antifúngica. A atividade antibacteriana foi melhor para cocos Gram-positivos que para bacilos Gram-negativos. Muitos fatores podem alterar o teor dos princípios ativos presentes nos OEs e muitas variáveis são geralmente observadas e relatadas em diferentes trabalhos. Dessa forma, novos estudos são importantes para se conhecer melhor suas propriedades, efeitos biológicos, bem como seu espectro de ação

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOThe introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and "light" products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.New products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago,IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations971273447353CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGIC

ATIVIDADE ANTIMICROBIANA DE MÉIS PRODUZIDOS POR MELIPONÍNEOS NATIVOS DO PARANÁ (BRASIL)

O objetivo deste trabalho foi estudar a atividade antibacteriana e antifúngica de méis in natura, elaborados por abelhas nativas sem ferrão e de extratos fenólicos (EFM) obtidos a partir dessas amostras. A atividade antimicrobiana de 21 amostras de mel, coletadas no Estado do Paraná (Brasil), foi avaliada pelo método de microdiluição em caldo, determinando-se a concentração inibitória mínima (MIC) contra as cepas de Escherichia coli ATCC 10530, Staphylococcus aureus ATCC 25923 e Candida albicans ATCC 10231. As amostras de mel apresentaram maior atividade antimicrobiana para as bactérias E. coli (MIC90 ≥3,12%) e S. aureus (MIC90 ≥1,56%) em comparação aos valores obtidos para a levedura C. albicans (MIC90 ≥12,5%). Os EFM revelaram menor atividade antimicrobiana em relação aos méis in natura, pois apenas nove amostras de EFM inibiram o crescimento de S. aureus em10 mg.mL–1. Tais resultados permitem inferir que o mel de abelhas sem ferrão constitui alimento com propriedades funcionais e que apresenta potencial terapêutico contra infecções

Antimicrobial activity of Alternanthera brasiliana Kuntze (Amaranthaceae): a biomonitored study

In an attempt to identify new antimicrobial compounds with potential to be used as a bactericidal/ fungicidal agent, a biomonitored study of extracts of Alternanthera brasiliana, which is used in Brazilian folk medicine as bactericidal, analgesic and anti-inflammatory, was developed. Different techniques of evaluation have been used in the partitioned extracts of the antimicrobial activity associated with chromatographic methodologies. The work led to the isolation of two substances in the ethyl acetate extract, identified as quercetin and sitosterol glycoside and the antibacterial evaluation of these substances demonstrated that the flavonoid presented antibacterial action against S. aureus. Further studies intend to identify new substances with antibacterial activity in extracts of A. brasiliana.Colegio de Farmacéuticos de la Provincia de Buenos Aire

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk