Développement de boissons fonctionnelles fermentées répondant aux besoins du consommateur

Ce projet de recherche est axé sur la formulation et l’étude d’un panel de boissons fonctionnelles de types kombucha. Il intègre la dimension sociale par la prise en considération des besoins et préférences du consommateur en termes de boissonsalternatives thérapeutiques. En effet, par la caractérisation physico chimique des boissons fonctionnelles, les thématiques liées au bien être physique et mental peuvent être considérées. L’étude des cinétiques de composants majoritaires synthétisés par le consortium microbien présent dans le milieu fermentaire mais également celle des arômes développés au cours de la fermentation permet le monitoring de la fermentation et de moduler les flaveurs finales des boissons en fonction du substrat utilisé et des paramètres de fermentation. À l’aube d’une transition alimentaire encourageant sans cesse la consommation d’aliments fonctionnels sains et durables, cette étude assure ainsi la proposition d’un panel de boissons naturelles et soucieuses de la santé du consommateur

Pulmonary Nontuberculous Mycobacterial Infections in the State of Para, an Endemic Region for Tuberculosis in North of Brazil

Ministério da Saúde. Secretaria de Vigilância em Saúde. Instituto Evandro Chagas. Ananindeua, PA, Brasil / Federal University of Para. Tropical Medicine Nucleus. Belém, PA, Brazil.Ministério da Saúde. Secretaria de Vigilância em Saúde. Instituto Evandro Chagas. Ananindeua, PA, Brasil.Federal University of Para. Tropical Medicine Nucleus. Belém, PA, Brazil.Oswaldo Cruz Institute. Oswaldo Cruz Foundation. Rio de Janeiro, RJ, Brazil.Federal University of Para. Department of Integrative Medicine. Belém, PA, Brazil.Ministério da Saúde. Secretaria de Vigilância em Saúde. Instituto Evandro Chagas. Ananindeua, PA, Brasil

Study and development of a functional fermented drink based on Sobacha: A Japanese infusion of roasted buckwheat seeds

peer reviewedNowadays, consumer’s demand for the development of functional foods on the market, i.e., satisfying hunger and nutrient intake, but also preventing chronic diseases and improving physical and mental health, is constantly increasing. At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a functional drink based on Sobacha is considered. This cereal matrix is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. Resulting from a Japanese expertise of buckwheat roasting, the matrix presents anti-inflammatory and antioxidant properties. Moreover, kombucha has gained immense popularity in recent years due to its many health benefits. As fermentation improve the nutritional and organoleptic status of grain products, the mixed fermentation process involved in the development of Hakko Sobacha is conducted by inoculating a symbiotic culture of bacteria and yeasts into the cereal matrix. Considering the beverage characterization, the kinetics of volatile organic compounds (VOCs) were determined using stir bar sorptive extraction—gas chromatography—mass spectrometry. Odor-active compounds were theoretically calculated to estimate consumer perception. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities are due to the number of sugars available for fermentation but also to the nutrients available from the complex sugars of the starch matrix. The study of volatile organic compounds shows the analysis of production kinetics of potentially aromatic compounds such as esters, aldehydes, ketones, terpenes, ... from carboxylic acids and alcohols. The synthesis of these aromas evolves during fermentation, reflecting the activity of microorganisms to use multiple fermentative pathways in search of an optimal environment for their development. Consumers appreciate the beverage with the highest buckwheat concentration for its fruity (citrus), green, creamy, and spicy (from esters, ketones, and phenols) aromas, as well as for its acidity, predominant roasted hazelnut aroma (from pyrazines of sobacha). Opposite consumers appreciate the drink less concentrated in buckwheat for its sour, floral, grilled, fruity (melon), green notes (from carboxylic acids, esters, and alcohols mainly) but also for its color, freshness, and sparkle. As this study allowed to characterize Hakko Sobacha, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.Win4Excellence MICROBoos

Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles

peer reviewedSince the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction—gas chromatography—mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (∆-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrusherbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance

Cytotoxic activity of tumor necrosis factor is inhibited by amiloride derivatives without involvement of the Na+/H+ antiporter

AbstractCytotoxicity of tumor necrosis factor (TNF) on L929s cells was efficiently blocked by several amiloride analogs but not by amiloride itself. This protection did not require RNA or protein synthesis. Na+/H+ antiporter-negative L-M(TK−) cells (LAP) could be killed by TNF, showing that the Na+/H+ exchanger is not required for TNF-cytotoxicity. Similar protection against TNF-mediated cell lysis by amiloride derivatives was found for LAP and L929s cells, excluding a blockade of the Na+/H+ antiporter as the cause of the protection against TNF by these agents

Evaluation of drug susceptibility profile of; Mycobacterium tuberculosis; lineage 1 from Brazil based on whole genome sequencing and phenotypic methods

BACKGROUND: The evaluation of procedures for drug susceptibility prediction of Mycobacterium tuberculosis based on genomic data against the conventional reference method test based on culture is realistic considering the scenario of growing number of tools proposals based on whole-genome sequences (WGS). OBJECTIVES: This study aimed to evaluate drug susceptibility testing (DST) outcome based on WGS tools and the phenotypic methods performed on isolates of M. tuberculosis Lineage 1 from the state of Para, Brazil, generally associated with low levels of drug resistance. METHODOLOGY: Culture based DST was performed using the Proportion Method in Lowenstein-Jensen medium on 71 isolates that had been submitted to WGS. We analysed the seven main genome sequence-based tools for resistance and lineage prediction applied to M. tuberculosis and for comparison evaluation we have used the Kappa concordance test. FINDINGS: When comparing the WGS-based tools against the DST, we observed the highest level of agreement using TB-profiler. Among the tools, TB-profiler, KvarQ and Mykrobe were those which identified the largest number of TB-MDR cases. Comparing the four most sensitive tools regarding resistance prediction, agreement was observed for 43 genomes. MAIN CONCLUSIONS: Drug resistance profiling using next-generation sequencing offers rapid assessment of resistance-associated mutations, therefore facilitating rapid access to effective treatment