Potenciais riscos à saúde mental e física de crianças em idade escolar durante o isolamento social devido a COVID-19/ Potential risks to the mental and physical health of schoolchildren during social isolation due to COVID-19

A recente pandemia de “Coronavirus Disease 2019” (COVID-19), assim denominada por ter sido notificada em 2019 pelo governo chinês, foi gerada pelo coronavírus 2, denominado como Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-COV-2). Essa situação transformou-se em um grande desafio para a sociedade. Trata-se de um evento potencialmente estressante, considerando as medidas de prevenção e contenção da doença, bem como seus impactos econômicos, políticos e sociais. A pandemia de COVID-19 se espalhou rapidamente em todo o mundo desde que o primeiro caso foi detectado em Wuhan, China. Desde então, milhões de casos diagnosticados em praticamente todos os países têm sido documentados. Como consequência da pandemia COVID-19, diferentes medidas foram implementadas pelos governos de cada país afetado. Essas medidas geralmente envolvem restrições à circulação de cidadãos e tiveram um efeito profundo nas atividades e horários habituais. Como resultado do fechamento de escolas e restrições estritas relacionadas indo para fora de casa, as crianças têm sido um dos grupos populacionais mais desfavorecidos durante o bloqueio período. Portanto, o objetivo foi investigar comportamentos de risco potencial à saúde entre crianças isoladas em idade pré-escolar e escolar crianças. Foram recuperados artigos relevantes das bases de dados Medline, Web of Science, PsycInfo e Scopus para descrever comportamentos relacionados à saúde identificados (ou seja, exposição à tela, influência ambiental, atividade física e aptidão, sedentarismo, padrões de sono, hábitos alimentares, resposta psicológica, composição corporal e lesões) em relação ao isolamento social e privação social de crianças sem doenças ou condições prévias. Este artigo descreve os comportamentos potenciais relacionados à saúde de acordo com a literatura relacionada e coloca o foco no futuro curto e sequelas de isolamento social a longo prazo. Complicações socioafetivas e atividade física insuficiente são destacadas como duas das principais preocupações, especialmente entre crianças carentes socioeconômicas. Ambos os problemas poderiam ser tratados de forma eficaz com orientação adequada dos pais ou da comunidade. Os reflexos da pandemia da COVID-19 ainda persistirão por um bom tempo no Brasil, com reflexos dramáticos na mortalidade, saúde, desemprego e renda dos brasileiros, especialmente na parcela mais vulnerável da população. Além disso, as medidas de distanciamento social estão afetando o cotidiano das famílias, com reflexos importantes sobre o desenvolvimento das crianças. A sociedade terá que agir em conjunto para evitar que esses reflexos ampliem ainda mais a desigualdade no presente e no futuro. Tornam-se importantes, portanto, medidas governamentais que valorizem e priorizem de maneira mais eficiente possível à gestão e coordenação dos serviços de assistência social e dos sistemas de saúde locais

Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates

Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble, irregular granules with diameter ranging 0,33,5 cm. They are composed mostly of proteins and polysaccharides in which the complex microbiota is enclosed. The beverage consists of a microbial diversity that includes lactic acid bacteria, yeasts and their metabolites. The aim of this work was to compare the fermentation and the microbiota of kefir , using milk and cheese whey as substrates. The grains were added in the proportion of 5% in 250ml of each substrate. Assays were performed at 25 °C for 48h. The concentrations of lactose, ethanol, lactic acid and acetic acid were quantified by HPLC. To determinate the composition of microbiota in Kefir of fermentation, PCRDGGE analysis was used.The fermentation of milk and cheese whey by kefir grains are observed in this study. It can be observed that the lactose concentration at the end of the milk fermentation was lower in comparison with that obtained at 48 h for cheese whey fermentation. Despite the higher lactose consumption during the fermentation of milk by kefir grains, the concentrations of ethanol, acetic acid and lactic acid did not show significant differences with those obtained during the cheese whey fermentation. No changes in the DGGE profiles in all fermentations were observed to fungal and bacterial communities. It was thus concluded that lactose from cheese whey is converted to products with higher yields than lactose from milk, in addition to showing the same group of microorganisms for both fermentation process

Kefir - grains and beverages: a review

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbioticassociation in kefir grains. The large number of microorganisms present in kefir and their microbial interactions, the possiblebioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir thestatus of a natural probiotic, designated as the 21th century yoghurt. The importance of probiotics in food industry is growingnowadays and further research should be performed on the symbiotic relations between different microorganisms and howthese interactions can result in nutritional and therapeutic benefits as curing and preventing human diseases and otherdisorders. This review includes a thorough and detailed discussion on the structure, microbiological and chemical composition,and the production and utilization of kefir will be presented covering different aspects.Kefir é uma bebida de leite fermentado produzido pela ação de bactérias e leveduras que existem em associaçãosimbiótica em grãos de kefir. O grande número de microrganismos presentes no kefir, suas interações microbianas, ospossíveis compostos bioativos resultantes do metabolismo microbiano e os benefícios associados ao uso de bebidas kefir,conferem o status de um probiótico natural, designado como o iogurte século XXI. A importância dos probióticos na indústriade alimentos está crescendo hoje em dia e mais pesquisas devem ser realizadas sobre as relações simbióticas entre diferentesmicrorganismos e como essas interações podem resultar em benefícios nutricionais e terapêuticas, como a cura e prevenção dedoenças humanas e outras desordens. Esta revisão inclui uma discussão aprofundada e detalhada sobre a composiçãoestrutural, microbiológica e química do kefir. E a produção e utilização de kefir serão também apresentados

Brazilian kefir: structure, microbial communities and chemical composition

Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.The authors acknowledge Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) for scholarshipsand and CAARG - Cooperativa Agricola Alto Rio Grande Ltda. (Lavras/MG, Brazil) for the milk supply

Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), CAPES-GRICES

Kefir-based Petit Suisse: new dessert flavored with nibs and cocoa honey / Petit Suisse à base de Kefir: nova sobremesa aromatizada com nibs e mel de cacau

Health-conscious consumers are looking for functional foods to improve their body's well-being. Kefir-based foods provide improvements in quality of life. Kefir has a nutritional and probiotic function. This study aimed to elaborate on kefir-based Petit Suisse flavored with nibs and cocoa honey, as well as to evaluate the physicochemical and microbiological parameters and sensorial acceptance. The kefir-based Petit Suisse developed in this study proved to be a viable proposition as a food source. All items listed in the sensory analysis received positive ratings by the majority of the evaluating public, which made the product exceed the value established as a criterion for acceptance. Kefir-based Petit Suisse flavored with nibs and cocoa honey can be considered a promising product for the market with nutritional values and probiotic potential

Microbiologia de hambúrgueres consumidos pelos soteropolitanos / Microbiology of hamburgers consumed by soteropilitans

O objetivo do estudo foi avaliar a qualidade microbiológica de carnes de hambúrguer comercializadas na cidade de Salvador, Bahia. Foram realizadas as análises microbiológicas: aeróbios mesófilos, psicrotróficos, bolores e leveduras, coliformes 45 °C, Clostridium sulfito redutor, Staphylococcus sp e Salmonella sp, as análises foram  realizadas segundo a metodologia descrita por Silva et al. (2017) e os resultados comparados com o padrão estabelecido pela RDC nº 12/2001 da Agência Nacional de Vigilância Sanitária. Os resultados demonstram que as amostras estão de acordo com os parâmetros dispostos pela legislação e não oferecem risco à saúde do consumidor do ponto de vista microbiológico.

Proizvodnja octa iz plodova biljke Myrciaria jaboticaba pomoću imobiliziranih bakterija octenog vrenja

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4 % and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans. To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.Imobilizacija stanica podrazumijeva zadržavanje metabolički aktivnih stanica unutar polimernog matriksa. U radu je predložena nova metoda proizvodnje octa iz plodova biljke Myrciaria jaboticaba pomoću imobiliziranih stanica bakterija Acetobacter aceti i Gluconobacter oxydans, za sprečavanje gubitaka u proizvodnji tog voća zbog viška plodova. Fermentacijom voćne pulpe pomoću kvasca Saccharomyces cerevisiae CCMA 0200 nastao je mošt, koji je zatim upotrijebljen za proizvodnju vina. Koncentracije šećera, alkohola (etanola i glicerola) i organskih kiselina u vinu određene su visokodjelotvornom tekućinskom kromatografijom, a koncentracije hlapljivih spojeva plinskom kromatografijom s plameno- -ionizacijskim detektorom. Koncentracija etanola u proizvedenom vinu bila je otprilike 74,8 g/L (volumni udjel 9,5 %) nakon 168 sati fermentacije. Pomoću mješovite kulture imobilizoranih stanica bakterija A. aceti CCT 0190 i G. oxydans CCM 0350 proizveden je ocat. Dobiven je prinos octene kiseline od 74,4 %, a produktivnost je postupka iznosila 0,29 g/(L·h). Proizvedeni ocat imao je izrazito velike koncentracije limunske (6,67 g/L), jabučne (7,02 g/L) i sukcinske kiseline (5,60 g/L). Te su mu organske kiseline dale prikladan okus i aromu. Identificirano je 17 različitih spojeva (aldehida, viših alkohola, terpena, acetata, dietera, furana, kiselina, ketona i etilnih estera) u octu. Zaključeno je da je ocat uspješno proizveden iz plodova biljke Myrciaria jaboticaba pomoću kvasca i imobilizirane mješovite kulture A. aceti i G. oxydans. Prema našim saznanjima, ovo je prvo istraživanje u kojem su za proizvodnju octa iz plodova biljke Myrciaria jaboticaba upotrebljene imobilizirane stanice mješovite kulture bakterija

Uso de biossensor a laser para avaliação da atividade metabólica microbiana do vinagre de kefir

The objective of this work was to verify the use of a laser biosensor for the microbial metabolic activity assessment of kefir vinegar. Kefir grains were inoculated in apple must and were analyzed daily using the biospeckle technique. The initial biological activity was of 14.21 pixels per absolute value of differences (AVD). The biological activity of kefir grains decreased in the early days of fermentation and increased on the fourth day to 11.51 pixels per AVD; however, on the last day, the biological activity of kefir grains decreased to 7.12 pixels (alcoholic fermentation) and to 6.77 pixels per AVD (acetic fermentation). This new biospeckle methodology facilitates the microbiological control in fermentation processes.O objetivo deste trabalho foi verificar o uso de biossensor a laser para a avaliação da atividade metabólica microbiana do vinagre de kefir. Os grãos de kefir foram inoculados em mosto de maçã e analisados diariamente pela técnica de biospeckle. A atividade biológica inicial foi de 14,21 pixels por valor absoluto das diferenças (AVD). A atividade biológica dos grãos de kefir diminuiu nos primeiros dias de fermentação e aumentou no quarto dia para 11,51 pixels por AVD; no entanto, no último dia, a atividade biológica dos grãos de kefir diminuiu para 7,12 pixels (fermentação alcoólica) e 6,77 pixels por AVD (fermentação acética). Esta nova metodologia do biospeckle facilita o controle microbiológico em processos fermentativos

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results showed that kefir grains were able to utilise lactose from CW and DCW and produce similar amounts of ethanol (7.8–8.3 g/l), lactic acid (5.0 g/l) and acetic acid (0.7 g/l) to those obtained during milk fermentation. In addition, the concentration of higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced in similar amounts. Cheese whey and deproteinised cheese whey may therefore serve as substrates for the production of kefir-like beverages similar to milk kefir.The authors acknowledge the financial support from Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), CAPES-GRICES and Lactogal for supplying cheese whey powder