Aspectos do queijo de coalho com ênfase na importância das Boas Práticas de Fabricação no sistema de produção / Aspects of coalho type cheese with emphasis on the importance of Good Manufacturing Practices in the production system

O queijo de coalho é um produto típico do Nordeste e bastante consumido pela população regional, exercendo influência de âmbito cultural, social e econômico. Este alimento tem a maioria da sua produção realizada de forma artesanal em áreas rurais de pequeno porte ou de agricultura de base familiar, sendo sua imagem atrelada a um produto de baixa qualidade microbiológica devido a sua produção ser comumente baseada na utilização de matéria-prima in natura e na ausência de práticas adequadas de fabricação. Vários estudos indicam a presença de contaminação por bactérias no queijo de coalho, tais como: Salmonella spp., Staphylococcus aureus e Escherichia coli, podendo estes microrganismos causar riscos para a saúde humana. Sendo assim, a aplicação de Boas Práticas de Fabricação (BPFs) é de fundamental importância para manter a qualidade do queijo de coalho mantendo-o seguro quanto ao padrão de inocuidade regulamentado. Dessa forma, objetivou-se com este estudo identificar evidências disponíveis acerca dos aspectos do queijo de coalho com ênfase na importância das Boas Práticas de Fabricação no sistema de produção. Para tanto, realizou-se um levantamento bibliográfico descritivo e qualitativo utilizando: legislações, artigos completos, monografias, dissertações, teses e site institucional publicadas nos idiomas, português, inglês e espanhol, com dimensão temporal entre 1996 e 2016. Verificou-se que a maior parte da produção do queijo de coalho é realizada de forma artesanal ou por empreendimentos de médio e pequeno porte, ambientes estes, que possuem importante resistência dos produtores quanto a procedimentos adequados e legítimos de elaboração do alimento, tornando consequentemente, grande parte do queijo de coalho susceptível a contaminação microbiológica devido à ausência de práticas higiênico-sanitárias nestes ambientes de produção, o que indica a necessidade da aplicação das BPFs a fim de, adequar o sistema produtivo deste derivado lácteo, visto que, diversos estudos demonstraram que as realizações dos requisitos das BPFs trazem uma sensibilização, aperfeiçoamento e conhecimento dos proprietários de queijarias e seus colaboradores, além de melhorar as condições de produção, processamento e comercialização, agregando valor substancial ao laticínio além de, garantir um alimento seguro para o consumo humano no que tange aos aspectos nutricionais e microbiológicos. 

LIBERDADE ACADÊMICA EM TEMPOS DIFÍCEIS: DIÁLOGOS BRASIL E ESTADOS UNIDOS

This paper intends to discuss the academic freedom, its role and its possible limits and borders, from the paradigm of the Democratic Constitutional State, as configured in our constitutional text of October 1988. The discussion focuses on the relationship between the critical and investigative role expected of the Universities and of its members in relation to the so-called legislative proposals of the Escola Sem Partido movement. Hence, it explores if these proposals do not offend the constitutional freedom of professors, students, technicians and researchers, in addition to the higher education institutions themselves, when subjects that gravitate around their roles and responsibilities are taken into account. For this purpose, keeping in mind our own constitutional context, we decided to use Comparative Law, focusing on decisions of the Supreme Court of the United States that deal with the same issue addressed here. The analysis indicates that academic freedom has an essential and constitutionally recognized role in the Constitutional Democracy.O artigo busca trabalhar a liberdade acadêmica, seu papel e seus possíveis limites e fronteiras, a partir do paradigma do Estado Democrático de Direito, como configurado em nosso texto constitucional de outubro de 1988. O enfoque se dá na relação entre o papel crítico e investigativo esperado das Universidades e de seus membros, diante das chamadas propostas legislativas do movimento Escola Sem Partido. Isto é, perguntamos se estas propostas não ofenderiam a liberdade constitucional de professores, alunos, técnicos e pesquisadores, além das próprias instituições de ensino superior, quanto a assuntos que gravitam em torno de suas funções e responsabilidades. Para este fim, sem olvidarmos de nosso próprio contexto constitucional, decidimos dialogar com o direito comparado, principalmente com o cenário estadunidense e certas decisões da Suprema Corte dos Estados Unidos que lidam com a mesma temática aqui abordada. Conclui-se que a liberdade acadêmica tem um papel essencial, constitucionalmente reconhecido, no Estado Democrático de Direito.

Digestive peptidases and proteinases in the midgut gland of the pink shrimp Farfantepenaeus paulensis (Crustacea, Decapoda, Penaeidae)

Proteases from the midgut gland of the Farfantepenaeus paulensis juveniles were assessed. Enzyme activity was determined using protease substrates and inhibitors. The effect of pH, temperature and calcium on proteolytic activity was assayed. Caseinolytic activity was analysed in substrate-sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Trypsin, chymotrypsin and leucine aminopeptidase activity was detected. Proteolytic activity was strongly inhibited by the specific trypsin inhibitors. Tosyl-phenylalanine chloromethyl ketone inhibited 59.3% of chymotrypsin activity. The greatest trypsin-like activity occurred at pH 8.0 and 45 degrees C. Chymotrypsin-like activity reached maximal values at alkaline pH (7.2-9.0) and 55 degrees C. CaCl(2) did not increase trypsin-like activity, but rather inhibited it at concentrations of 30 (20%), 50 (30%) and 100 mM (50%). The substrate-SDS-PAGE zymogram revealed eight proteinase bands. Two possibly thermal-resistant (85 degrees C, 30 min) chymotrypsin isoforms were found, which were inhibited by phenyl-methyl-sulphonyl-fluoride. Aminopeptidase activity of enzyme extracts (Arg, Leu, Lys, Phe and Val) and the recommended concentrations of these essential amino acids in penaeid shrimp diets were positively correlated (P < 0.05). Beause protein digestion involves the combined action of different enzymes, adequate knowledge of shrimp digestion and enzyme characteristics is required for the assessment of the digestive potential of different feed sources and development of in vitro digestibility protocols.FINEP/RECARCINEFinanciadora de Estudos e Projetos (FINEP)SEAP/PRSEAP/PRConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPqFACEPEFACEPEPETROBRASPETROBRASFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP[05/50578-2]FAPESP[07/07051-9]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CNPq/SEAP[504031/2003-1]CNPq/SEAPConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq fellowship[308444/2006-0]National Research System (Brazil)National Research System (Brazil

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste

Recovery of protein, chitin, carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei) processing waste

Shrimp head waste is a major byproduct of crustacean processing in North-eastern Brazil and represents an interesting source of bioactive molecules. Additionally, its use increases the sustainability of processing fishery products. the present study reports a process developed for recovering bioactive molecules from shrimp heads through autolysis. A protein hydrolysate (120 +/- 0.4 g) formed by a 9% (w/v) solution was recovered and lyophilized from I kg of shrimp heads. Approximately 195 +/- 0.5 mg of carotenoids was recovered as an ethanolic extract. the recovery of chitin and chitosan were 25 +/- 2 g kg(-1) and 17 +/- 4 g kg(-1) wet processing waste, respectively. Chitosans were characterized by C-13 NMR, and FT-IR analysis and exhibited a variable degree of deacetylation (60-80%). Sulfated glycosaminoglycans that exhibited electrophoretic migration similar to mammalian standards were also recovered (79 +/- 2 mg kg(-1) wet processing waste), and their degradation products suggested the presence of C6-sulfated heparan sulfate. These data point to the feasibility of an integrated process for isolating highly bioactive molecules, such as sulfated- and amino-polysaccharides, with a broad spectrum of applications from shrimp processing waste. (C) 2011 Elsevier B.V. All rights reserved.MPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FINEPEMBRAPAUFPEFACEPEUniv Fed Pernambuco, Lab Imunopatol Keizo Asami, Dept Bioquim, Lab Enzimol LABENZ, BR-50670420 Recife, PE, BrazilUniversidade Federal de São Paulo, INFAR, Lab Biol Mol, BR-04044020 São Paulo, BrazilUniv Fed Rio Grande do Norte, Ctr Biociencias, Dept Bioquim, BR-59072000 Natal, RN, BrazilUniversidade Federal de São Paulo, INFAR, Lab Biol Mol, BR-04044020 São Paulo, BrazilWeb of Scienc

DIGESTIVE PROTEASES FROM WILD AND FARMED MALE MORPHOTYPES OF THE AMAZON RIVER PRAWN (MACROBRACHIUM AMAZONICUM)

The aim of this study was to characterize digestive proteases from wild and farmed morphotypes in males of Macrobrachium amazonicum (Heller, 1862). The hepatopancreas of wild and earthen pond reared specimens were collected and homogenized. Unspecific activities of trypsin, chymotrypsin and leucine aminopeptidase were determined using specific substrates. Serine-protease, trypsin, and chymotrypsin specific inhibitors were employed to assess enzyme inhibition. Optimum pH, temperature and thermal stability of the enzymes were also evaluated. Complementary study was carried out using electrophoresis and zymograms. Proteolytic activities were higher in farmed than in the wild prawns and differences were observed among the farmed male morphotypes, while no differences were observed in the wild ones. Both farmed and wild specimens showed similar values of amylase:protease ratio ranging from 0.06 to 0.12. Inhibition assays revealed the presence of serine proteases, trypsin, and chymotrypsin in the hepatopancreas. However, stronger trypsin inhibitions occurred in farmed morphotypes. The optimum temperature and pH were 65 degrees C and 8.0 to 8.5, respectively. Electrophoresis revealed bands between 6 kDa and 205 kDa. Zymograms revealed bands with proteolytic activity. Using the wild animals as a reference, the results suggest that digestive proteases profile changes in farmed prawns, which may be an adaptation to the culture conditions.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Digestive enzyme activity in juvenile Nile tilapia (Oreochromis niloticus, L) submitted to different dietary levels of shrimp protein hydrolysate

The effect of different dietary concentrations of shrimp protein hydrolysate (SPH) on digestive enzyme activity of Nile tilapia juveniles was evaluated. SPH concentrations in diets were 0, 15, 30 and 60 g kg−1 (treatments SPH0, SPH15, SPH30 and SPH60, respectively). Hemoglobin, azocasein, BApNA (Nα-benzoyl-dl-arginine-p-nitroanilide), SApNA (Suc-Ala-Ala-Pro-Phe p-nitroanilide), aminoacyl of β-naphthylamide and starch were used as substrates for enzyme activity determinations. The activity of total alkaline protease was significantly higher (P < 0.05) in fish under SPH15 and SPH60 treatments than in the control (SPH0). However, the effect was not dose-dependent. Substrate-SDS-PAGE was also performed to evaluate changes in the profile of Nile tilapia digestive proteases caused by SPH. Substrate-SDS-PAGE revealed 12 active proteolytic bands, eight of which responded to SPH dietary incorporation. Inhibition substrate-SDS-PAGE indicated a decrease in the activity of three enzymes, with trypsin activity decreasing with the increase of SPH concentration, whereas the opposite occurred for two aminopeptidases. Distinct protease profiles were also found for each treatment, suggesting adaptability of digestive proteases from Nile tilapia to the different diets.Fundação de Apoio à Ciência e Tecnologia do Estado de Pernambuco (FACEPE)FAPESP - 05/50578-2FAPESP - 07/07051-9CNPq/SEAP - 504031/03-1CNPq/SEAP - 308444/06-0CNPq/SEAP - 474222/0