Percorrer por autor "Pintado, Maria Manuela Estevez"
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- O ambiente na transmissão da infecçãoPublication . Pintado, Maria Manuela EstevezAs infecções nosocomiais são uma das principais causas de morbilidade e mortalidade entre pacientes hospitalizados. O ambiente pode servir como um reservatório de patogénicos causadores de infecções nosocomiais, mas constitui um factor menos relevante que outros como a contaminação transitória nas mãos do pessoal de saúde, a formação de biofilmes em dispositivos médicos, ou a invasão da flora endógena presente no paciente. A controvérsia sobre a importância relativa de patogénicos recuperados do ambiente hospitalar, como importante fonte de infecção, existe há décadas. No entanto, o aparecimento de estirpes mais virulentas, tais como a Clostridium difficile, e a persistência dos já conhecidos, como os Staphylococcus aureus meticilina-resistentes e enterococos resistentes à vancomicina, fizeram renascer as preocupações sobre o controle de infecção ambiental. Assim, existe uma necessidade contínua de focalizar-se nas intervenções de higiene, não só do pessoal e das superfícies inanimadas, mas também, como novas evidências sugerem, do paciente. Este artigo revê sumariamente a importância do meio ambiente, entre outros factores, como reservatórios de patogénicos causadores de infecção hospitalar.
- Biochemical and thermodynamic characteristics of a new serine protease from Mucor subtilissimus URM 4133Publication . Gomes, José Erick Galindo; Rosa, Isabel Zaparoli; Nascimento, Talita Camila Evaristo da Silva; Souza-Motta, Cristina Maria de; Gomes, Eleni; Boscolo, Mauricio; Moreira, Keila Aparecida; Pintado, Maria Manuela Estevez; da Silva, RobertoA protease from the fungus Mucor subtilissimus URM 4133, capable of producing bioactive peptides from goat casein, was purified. SDS-PAGE and zymography showed a molecular mass of 30 kDa. The enzyme was active and stable in a wide pH range (6.0–10.5) and (5.0–10.5), respectively. Optimum temperature was at 45–50 °C and stability was above 80 % (40 °C/2 h). Activity was not influenced by ions or organic substances (Triton, Tween, SDS and DMSO), but was completely inhibited by PMSF, suggesting that it belongs to the serine protease family. The Km and Vmax were 2.35 mg azocasein.mL-1 and 333.33 U.mg protein-1, respectively. Thermodynamic parameters of irreversible denaturation (40–60 °C) were enthalpy 123.63 – 123.46 kJ.mol-1, entropy 120.24–122.28 kJ.mol-1 and Gibbs free energy 85.97 – 82.45 kJ.mol-1. Any peptide sequences compatible with this protease were found after analysis by MALDI-TOF, which suggests that it is a new serine protease.
- Chitosan produced from Mucorales fungi using agroindustrial by-products and its efficacy to inhibit Colletotrichum speciesPublication . Bergera, Lúcia Raquel Ramos; Stamford, Thayza Christina Montenegro; Oliveira, Kataryne Árabe Rimáde; Pessoa, Adjanede Miranda Pereira; Lima, Marcos Antonio Barbosa de; Pintado, Maria Manuela Estevez; Câmara, Marcos Paz Saraiva; Franco, Lucianade Oliveira; Souza, Marciane Magnania Evandro Leite de; Souza, Evandro Leite deThis study evaluated corn steep liquor (CSL) and papaya peel juice (PPJ) in mixture as substrates for thecultivation (96 h, 28◦C, pH 5.6, 150 rpm) of Mucorales fungi for chitosan production, and determinedthe growth-inhibitory effect of the fungal chitosan (FuCS) obtained under optimized conditions againstphytopathogenic Colletotrichum species. All Mucorales fungi tested were capable of growing in CSL-PPJmedium, showing FuCS production in the range of 5.02 (Fennelomyces heterothalicus SIS 28) − 15.63 mg/g(Cunninghamella elegans SIS 41). Highest FuCS production (37.25 mg/g) was achieved when C. eleganswas cultivated in medium containing 9.43% CSL and 42.5% PPJ. FuCS obtained under these conditionsshowed a deacetylation degree of 86%, viscosity of 120 cP and molecular weight of 4.08 × 104g/mol.FuCS at 5000, 7500 and 10,000 ppm inhibited the growth of all Colletotrichum species tested. FuCS alsoinduced alterations in the morphology of C. fructicola hyphae. CSL-PPJ mixtures are suitable substratesfor the cultivation of Mucorales fungi for FuCS production. Chitosan from C. elegans cultivated in CSL-PPJmedium is effective in inhibiting phytopathogenic Colletotrichum species.
- Chitosan–citric acid edible coating to control colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guavaPublication . Nascimento, Julia Idalice Gois; Stamford, Thayza Christina Montenegro; Melo, Natalia Ferrão Castelo Branco; Nunes, Ihasmyn dos Santos; Lima, Marcos Antônio Barbosa; Pintado, Maria Manuela Estevez; Stamford, Tânia Lúcia MontenegroThis study aimed to verify the action of edible chitosan–citric acid (CHI–CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI–CA against C. gloeosporioides were determined by macrodilutions at 28 ˚C/120 h in the absence/presence of CHI–CA (0–10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI–CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 ºC and 4 ºC. Chitosan presented typical structural characterization, 64% deacetylation, and a molecular weight of 1.6 × 104g/mol. CHI–CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI–CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI–CA as a coating is a promising strategy for improving postharvest quality of fresh-cut fruits.
- Consumption of clarified goat butter added with turmeric (Curcuma longa L.) increase oleic fatty acid and lipid peroxidation in the liver of adolescent ratsPublication . Costa, Ana Carolina dos Santos; Pereira, Diego Elias; Bidô, Rita de Cássia de Araújo; Carvalho, Carla Viviane Freire de; Melo, Paloma Cristina Milhomens Ferreira; Dias, Celina de Castro Querino; Santos, Sócrates Golzio dos; Araújo, Daline Fernandes de Souza; Guerra, Gerlane Coelho Bernardo; Freitas, Juliano Carlo Rufino de; Pintado, Maria Manuela Estevez; Viera, Vanessa Bordin; Soares, Juliana Késsia BarbosaThe present study investigated the consumption of clarified goat butter (with or without turmeric) on physical, hepatic, biochemical parameters and lipid peroxidation in the livers of male adolescent Wistar rats aged 35 days. Four groups were formed: control (CONT) – treated with distilled water; Turmeric (CM): treated with 60 mg/kg of turmeric; Clarified goat butter (BT): treated with 2000 mg/kg of goat butter and Goat butter mixed with turmeric (BTCM): received 2000 mg/kg of goat butter added with turmeric. Data showed a reduction in the liver fat in CM and BT in relation to the CONT and BTCM. Aspartate aminotransferase was decreased in the CM, BT and BTCM compared to CONT. CM presented reduced glucose, total cholesterol, LDL and triglycerides (TC) and increased HDL. The BT presented decreased in TC and LDL. BTCM showed reduction in TC, LDL, and HDL. Lipid peroxidation increased in all experimental groups. There was a reduction in the saturated fatty acids in CM liver; BT and BTCM showed higher deposition of mono and polyunsaturated fatty acids in the liver. In conclusion, the consumption of clarified goat butter improved plama lipids but reduced HDL, did not elevated fat liver or liver enzimes but lipid peroxidation was increased. Thus, combined supplementation with clarified goat butter complemented with turmeric did not result in additional benefits when the treatment occurred during adolescence.
- Development and characterization of a novel sustainable probiotic goat whey cheese containing second cheese whey powder and stabilized with thyme essential oil and sodium citratePublication . Garcia, Manuel Mântua Esteves; Pereira, Carlos José Dias; Freitas, Ana Cristina; Gomes, Ana Maria Pereira; Pintado, Maria Manuela EstevezProbiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
- Development of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)Publication . Galvão, Maria Brígida Fonseca; Stamford, Thayza Christina Montenegro; Melo, Flávia Alexsandra Belarmino Rolim de; Lima, Gerlane Souza de; Oliveira, Carlos Eduardo Vasconcelos de; Oliveira, Ingrid Luana Nicácio de; Bidô, Rita de Cássia de Araújo; Pintado, Maria Manuela Estevez; Oliveira, Maria Elieidy Gomes de; Stamford, Tania Lucia MontenegroAcerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.
- Edible alginate–fungal chitosan coatings as carriers for Lacticaseibacillus casei LC03 and their impact on quality parameters of strawberries during cold storagePublication . Simões, Camila Vilela da Silva; Stamford, Thayza Christina Montenegro; Berger, Lúcia Raquel Ramos; Araújo, Alessandra Silva; Medeiros, José Alberto da Costa; Nogueira, Mariane Cajubá de Britto Lira; Pintado, Maria Manuela Estevez; Salgado, Silvana Magalhães; Lima, Marcos Antonio Barbosa deThis study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with L. casei microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free L. casei (CALF) slightly reduced color parameters (L* value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated L. casei, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods.
- Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditionsPublication . Meira, Quênia Gramile Silva; Magnan, Marciane; Medeiros Júnior, Francisco Cesino de; Queiroga, Rita de Cássia Ramos do Egito; Madruga, Marta Suely; Gullón, Beatriz; Gomes, Ana Maria; Pintado, Maria Manuela Estevez; Souza, Evandro Leite deThis study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract. (C) 2015 Elsevier Ltd. All rights reserved.
- Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilusPublication . Machado, Tamires Alcântara Dourado Gomes; Oliveira, Maria Elieidy Gomes de; Campos, Maria Isabel Ferreira; Assis, Paloma Oliveira Antonino de; Souza, Evandro Leite de; Madruga, Marta Suely; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Queiroga, Rita de Cássia Ramos do EgyptoThis study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.