Análise da variabilidade genética por RAPD de linhagens isoladas de solo e lodo impactados com efluente industrial

The RAPD (Random Amplified Polymorphic DNA) is an ease and inexpensive tool to analyze microorganism in the environment. However, the protocol optimization is a crucial step to provide a suitable polymorphic profile. In the present work, bacteria obtained from activated sludge system and soil impacted with industrial effluent were studied by RAPD technique to provide genetic similarities relationships. A similarity level of 91.9% to 56%, between isolated sludge and soil were observed. A genetic starter was selected after protocol optimization and a characteristic polymorphic bands profile generated to isolated microorganisms. The presence or absence of the isolated microorganisms in samples can be controlled by using the obtained polymorphic profile.A RAPD (Random Amplified Polymorphic DNA) é uma das ferramentas utilizadas para análise dos micro-organismos em ambientes e se destaca por sua alta praticidade e baixo custo. Entretanto, a otimização das condições de reação torna-se fundamental na busca do perfil polimórfico. Nesse trabalho, bactérias provenientes de lodo ativado e solo impactados com efluente industrial foram analisadas por RAPD buscando relações de similaridade genética. Os níveis de similaridade entre os isolados de lodo e de solo variaram entre 91,9% a 56%. Através da otimização das condições de reação da RAPD, um iniciador genético foi selecionado e permitiu gerar um perfil polimórfico de bandas característicos para o conjunto de micro-organismos isolados, que poderá ser utilizado como controle de presença/ausência destes isolados

DETECÇÃO DO COMPLEXO Mycobacterium tuberculosis NO LEITE PELA REAÇÃO EM CADEIA DA POLIMERASE SEGUIDA DE ANÁLISE DE RESTRIÇÃO DO FRAGMENTO AMPLIFICADO (PRA) DETECTION OF Mycobacterium tuberculosis COMPLEX BY PCR-RESTRICTION FRAGMENT LENGTH POLYMORFISM ANALYSIS OF THE HSP65 GENE

Mycobacterium bovis é membro do complexo Mycobacterium tuberculosis (MTBC), grupo este composto por espécies com grande homologia genética. É o agente etiológico da tuberculose bovina, importante zoonose transmissível ao homem, principalmente através da inalação do bacilo e/ou pelo consumo de leite e derivados não-pasteurizados provenientes de vacas tuberculosas. O objetivo deste estudo foi padronizar a identificação de micobactérias do complexo M. tuberculosis presentes no leite, por metodologia molecular. Fez-se a extração de DNA diretamente do leite contaminado e realizou-se a identificação molecular pela reação em cadeia da polimerase seguida de análise de restrição do fragmento amplificado (PRA). Utilizaram-se inhagens de referência e leite cru artificialmente contaminado com M. bovis IP. Um fragmento de 441pb do gene hsp65 foi amplificado, tratado com BstEII e HaeIII e empregou-se o perfil de restrição enzimática obtido para identificar o complexo M. tuberculosis no leite. Com a PRA foi possível detectar com especificidade e sensibilidade a presença de M. bovis em até 10 UFC/mL de leite. A metodologia padronizada poderá auxiliar os métodos microbiológicos e bioquímicos tradicionalmente usados na identificação do bacilo em alimentos suspeitos de contaminação, como, por exemplo, o leite proveniente de animais suspeitos de infecção por M. bovis.<br /><br />Palavras-chaves: Análise de perfil de restrição enzimática (PRA), complexo Mycobacterium tuberculosis, leite, Mycobacterium bovis, limite de detecção (PCR). Mycobacterium bovis is a member of the M. tuberculosis complex, a group composed by species with high genetic homology. The pathogen is the etiological agent of bovine tuberculosis, an important zoonosis that is mainly transmitted by inhalation of infectious droplet nuclei or by ingestion of milk and crude milk derivative products from tuberculosis cows. The definitive identification of M. bovis, up to species level, is time consuming and difficult. In this work, the objective was to standardize a polymerase chain reaction followed by an enzyme restriction analysis in order to identify the M. tuberculosis complex in milk, without a microbiological isolation step. Reference strains and raw milk seeded with M. Bovis, were used as the starting material.  A 441pb fragment of the hsp65 gene was amplified and digested by two restriction enzymes BstEII and HaeIII. The obtained profile was used to identify the M. tuberculosis complex in milk. The minimum limit of detection of M. bovis in milk was 10CFU/mL. PRA methodology proved to be a specific and sensible method. It can be used to assist the microbiological and biochemical methods commonly used to identifying the bacilli in clinical samples, as milk  <br /><br />Key word: Detection limit (PRA), Mycobacterium tuberculosis complex, milk Mycobacterium bovis, Restriction Enzyme Analysis (PCR)

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin

Chromatographic detection of nitrofurans in foods of animal origin

Nitrofurans are antibacterials banned in livestock by different countries due to its relationship with the production of carcinogenic metabolites. Several studies have been conducted to find the best methodology to identify these residues. Te objectives of this review work were to show the risk of nitrofuran metabolites (furazolidone; nitrofurazone; nitrofurantoin, furaltadone and nifursol); to explain the application of liquid chromatography and mass spectrometry to determine the presence of these residues in foods of animal origin; and, finally, to report some methodologies that were recently used in different foods of animal origin

Chromatographic detection of nitrofurans in foods of animal origin

Nitrofurans are antibacterials banned in livestock by different countries due to its relationship with the production of carcinogenic metabolites. Several studies have been conducted to find the best methodology to identify these residues. Te objectives of this review work were to show the risk of nitrofuran metabolites (furazolidone; nitrofurazone; nitrofurantoin, furaltadone and nifursol); to explain the application of liquid chromatography and mass spectrometry to determine the presence of these residues in foods of animal origin; and, finally, to report some methodologies that were recently used in different foods of animal origin

Purificação e caracterização da quitinase de uva (Vitis vinífera L. cv Red Globe) para a produção de quitosana a partir de quitina de camarão

Chitinase is produced by a wide variety of plants as a defense against peste attacks. In this study, grape chitinases were purified 16 times by fractionation in 80% ammonium sulfate followed by dialysis and filtration. Purified chitinases exhibited enzymatic activity toward chitin azure. The yield of purified chitinase was 229 mg/L with chitinase activity of 563 U/g. Chitinases had molecular masses of 24 and 30 kDa, as evaluated by SDS-PAGE 12.5%. Two pH optima were determined 3.0 and 6.0. The optimal temperature was 42 °C. Pre hydrolysis of crystalline shrimp chitin by chitinases caused in an increase in the deacetylation ratio triggered by chitin deacetylase producing chitooligosaccharides with DA (degree acetylation) of 58.8%