94 research outputs found
Inhibitory effect of some phytochemicals in the growth of yeasts potentially causing opportunistic infections
Opportunistic infections caused by yeasts have been characterized as emerging diseases all over the world and this has caused the search for new products capable of inhibiting the survival of their etiological agents. In this study the sensitivity of some yeast potentially causing infections to alpha-pinene, beta-pinene, citral and eugenol was evaluated. All phytochemicals showed inhibitory action on the assayed yeast strains: Candida. albicans, C. tropicalis, C. guilliermondii, C. stellatoidea, C. krusei, C. parapsilosis and Cryptococcus neoformans, presenting their MIC values in the range of 1 and 4%. The phytochemicals presented effectiveness to provide high fungicide effect in a short time. These data support the possible use of some phytochemicals as useful tools to control the occurrence of opportunistic infections caused by yeasts.Infecções oportunistas causadas por leveduras têm sido caracterizadas como doenças emergentes em todo o mundo e este fenômeno tem levado ao desenvolvimento de novos produtos capazes de inibir a sobrevivência de seus agentes etiológicos. Este estudo avaliou o perfil de sensibilidade de leveduras potencialmente causadoras de infecções oportunistas frente aos fitoconstituintes alfa-pineno, beta-pineno, citral e eugenol. Todos os fitoconstituintes mostraram ação inibitória sobre as leveduras ensaiadas, as quais foram Candida albicans, C. tropicalis, C. guilliermondii, C. stellatoidea, C. krusei, C. parapsilosis e Cryptococcus neoformans, tendo valores de CIM oscilando entre 1 e 4%. Os fitoconstituintes mostraram eficácia para provocar um alto efeito fungicida em curto tempo de ação. Estes dados subsidiam o possível uso de alguns fitoconstituintes como ferramentas úteis para controlar a ocorrência de infecções oportunistas causadas por leveduras
Interference of Plectranthus amboinicus (Lour.) Spreng essential oil on the anti-Candida activity of some clinically used antifungals
Divergência genética de cultivares de arroz quanto à resistência a Tibraca limbativentris Stål (Hemiptera: Pentatomidae)
Simulation of NaCl and KCI mass transfer during salting of prato cheese in brine with agitation: a numerical solution
The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of
this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be
completely substituted without affecting product acceptability. In this study a sensorially adequate saline
solution (NaCl/KCl) was simultaneously diffused during salting of Prato cheese in brine with agitation. The
simultaneous multicomponent diffusion during the process was modeled with Fick’s second generalized law.
The system of partial differential equations formed was solved by the finite element method (FEM). In the
experimental data concentration the deviation for NaCl was of 7.3% and for KCl of 5.4%, both of which were
considered acceptable. The simulation of salt diffusion will allow control and modulation of salt content in
Prato cheese, permitting the prediction of final content from initial conditions.A associação da dieta com NaCl hipertensão arterial levou a uma redução nos níveis de
este sal no queijo. Para a salga, KCl tem sido usado como substituto parcial do NaCl, que não pode ser
totalmente substituído sem afetar a aceitabilidade do produto. Neste estudo, a solução salina sensorialmente adequadas
solução (NaCl / KCl) foi difundida simultaneamente, durante a salga de queijo prato em salmoura com agitação. A
difusão multicomponente simultânea durante o processo foi modelado com a segunda lei de Fick generalizada.
O sistema de equações diferenciais parciais formados foi resolvido pelo método dos elementos finitos (FEM). Na
concentração de dados experimentais do desvio de NaCl foi de 7,3% e KCl de 5,4%, sendo que ambos foram
considerado aceitável. A simulação da difusão do sal vai permitir o controle e modulação do teor de sal no Queijo Prato, permitindo a predição do conteúdo final das condições iniciais
Production of ethanol from mesquite ( Prosopis juliflora (SW) D.C.) pods mash by Zymomonas mobilis and Saccharomyces cerevisiae
This study aimed to assess the use of mesquite pods hydrated mash as
biomass for the growth of Saccharomyces cerevisiae UFEPEDA-1012 and
Zymomonas mobilis UFEPEDA-205 and for ethanol production using a
submerged fermentation. A 23 factorial design was used to analyze the
effects of the type of microorganism, time of fermentation and
condition of cultivation on the ethanol production in mesquite pods
mash (30 g 100 mL-1). From the obtained results the hydrated mesquite
pods mash presented as a good substrate for the growth of S. cerevisiae
and Z. mobilis in comparison to the standard media. The effect that
most affected the ethanol production was the type of microorganism. The
highest ethanol concentration (141.1 gL-1) was found when Z. mobilis
was cultivated in mesquite pods mash under static condition for 36 hrs.
Ethanol production by S. cerevisiae was higher (44.32 gL-1) after 18
hrs of fermentation under static condition. According to these results,
the mesquite pods could be known as an alternative substrate to be used
for biotechnological purposes, mainly for ethanol production
Effects of supplementation of tropical fruit processing by-products on lipid profile, retinol levels and intestinal function in Wistar rats
Abstract Fruits agro-industrial by-products may have a great variety of bioactive compounds that promote health. Thus, the effects of supplementation with acerola, cashew and guava processing by-products for 28 days on retinol level, lipid profile and on some aspects related to intestinal function in rats were investigated. The animals supplemented with different fruit by-products presented similar weight gain, faecal pH values and intestinal epithelial structures; however, they showed higher moisture and Lactobacillus spp. and Bifidobacterium spp. counts in faeces compared to the control group. Supplementation with the cashew by-product decreased the blood glucose, acerola and guava by-products reduced serum lipid levels and all fruit by-products tested increased serum and hepatic retinol. The results indicated that acerola and guava by-products possess a potential hypolipidemic effect. The three fruit by-products increase the hepatic retinol deposition and the faecal populations of beneficial bacterial groups and modulated aspects of intestinal function. The findings of this study can contribute to sustainable fruticulture and support future clinical studies with the supplementation of by-products
Collection of tracheal aspirate: safety and microbiological concordance between two techniques
Crescimento e produção da mamoneira BRS Paraguaçu sob irrigação, cobertura do solo e adubação orgânica
A lesão do trato de Lissauer e do corno posterior da substância cinzenta da medula espinal e a estimulação elétrica do sistema nervoso central para o tratamento da dor por avulsão de raízes do plexo braquial
Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature
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