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  1 / 2183 MEDLINE  
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[PMID]:29241315
[Au] Autor:Santos-Sánchez NF; Salas-Coronado R; Valadez-Blanco R; Hernández-Carlos B; Guadarrama-Mendoza PC
[Ad] Endereço:Institute of Agroindustries, Technological University of the Mixteca, Mexico.
[Ti] Título:Natural antioxidant extracts as food preservatives.
[So] Source:Acta Sci Pol Technol Aliment;16(4):361-370, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure.
[Mh] Termos MeSH primário: Antioxidantes/química
Produtos Biológicos/química
Conservantes de Alimentos/química
Extratos Vegetais/química
[Mh] Termos MeSH secundário: Frutas/química
Fenóis/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Biological Products); 0 (Food Preservatives); 0 (Phenols); 0 (Plant Extracts)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180208
[Lr] Data última revisão:
180208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.0530


  2 / 2183 MEDLINE  
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[PMID]:29227932
[Au] Autor:Pisoschi AM; Pop A; Georgescu C; Turcus V; Olah NK; Mathe E
[Ad] Endereço:University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania. Electronic address: aureliamagdalenapisoschi@yahoo.ro.
[Ti] Título:An overview of natural antimicrobials role in food.
[So] Source:Eur J Med Chem;143:922-935, 2018 Jan 01.
[Is] ISSN:1768-3254
[Cp] País de publicação:France
[La] Idioma:eng
[Ab] Resumo:The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
[Mh] Termos MeSH primário: Anti-Infecciosos/farmacologia
Bactérias/efeitos dos fármacos
Produtos Biológicos/farmacologia
Conservantes de Alimentos/farmacologia
Fungos/efeitos dos fármacos
Parasitos/efeitos dos fármacos
[Mh] Termos MeSH secundário: Animais
Anti-Infecciosos/química
Anti-Infecciosos/isolamento & purificação
Produtos Biológicos/química
Produtos Biológicos/isolamento & purificação
Conservantes de Alimentos/química
Conservantes de Alimentos/isolamento & purificação
Seres Humanos
Testes de Sensibilidade Microbiana
Testes de Sensibilidade Parasitária
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Anti-Infective Agents); 0 (Biological Products); 0 (Food Preservatives)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180101
[Lr] Data última revisão:
180101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171212
[St] Status:MEDLINE


  3 / 2183 MEDLINE  
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[PMID]:28452059
[Au] Autor:Jafari SM; Ganje M; Dehnad D; Ghanbari V; Hajitabar J
[Ad] Endereço:Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
[Ti] Título:Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.
[So] Source:J Sci Food Agric;97(15):5216-5222, 2017 Dec.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here. RESULTS: Regarding total soluble solids, the control and the sample containing 1000 µg g sodium benzoate had the lowest (Q = 1.63) and highest (Q = 1.88) sensitivity to temperature changes respectively; also, the microencapsulated sample containing 1000 µg g encapsulated olive leaf extract (Q = 1.83) followed the sample containing 1000 µg g sodium benzoate in terms of the highest kinetic rates. In the case of consistency, the lowest and highest activation energies (E ) corresponded to samples containing 1000 µg g non-encapsulated olive leaf extract and 1000 µg g microencapsulated olive leaf extract respectively. CONCLUSION: Interestingly, samples containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste samples during long-time storage with high precision. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Conservantes de Alimentos/análise
Lycopersicon esculentum/química
Olea/química
Preparações de Plantas/química
[Mh] Termos MeSH secundário: Antioxidantes/análise
Conservação de Alimentos
Armazenamento de Alimentos
Modelos Biológicos
Extratos Vegetais/análise
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Food Preservatives); 0 (Plant Extracts); 0 (Plant Preparations)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171218
[Lr] Data última revisão:
171218
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8404


  4 / 2183 MEDLINE  
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[PMID]:28946287
[Au] Autor:Fujiyoshi T; Ikami T; Kikukawa K; Kobayashi M; Takai R; Kozaki D; Yamamoto A
[Ad] Endereço:Food Analysis Technology Center SUNATEC, 9-5 Akahorishinmachi, Yokkaichi, Mie 510-0825, Japan; College of Bioscience and Biotechnology, Chubu University, 1200 Matsumoto-cho, Kasugai, Aichi 487-8501, Japan. Electronic address: tfujiyoshi@mac.or.jp.
[Ti] Título:Direct quantitation of the preservatives benzoic and sorbic acid in processed foods using derivative spectrophotometry combined with micro dialysis.
[So] Source:Food Chem;240:386-390, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The preservatives benzoic acid and sorbic acid are generally quantified with separation techniques, such as HPLC or GC. Here we describe a new method for determining these compounds in processed food samples based on a narrowness of the UV-visible spectral band width with derivative processing. It permits more selective identification and determination of target analytes in matrices. After a sample is purified by micro dialysis, UV spectra of sample solutions were measured and fourth order derivatives of the spectrum were calculated. The amplitude between the maximum and minimum values in a high-order derivative spectrum was used for the determination of benzoic acid and sorbic acid. Benzoic acid and sorbic acid levels in several commercially available processed foods were measured by HPLC and the proposed spectrometry method. The levels obtained by the two methods were highly correlated (r >0.97) for both preservatives.
[Mh] Termos MeSH primário: Ácido Benzoico/análise
Ácido Sórbico/análise
[Mh] Termos MeSH secundário: Conservantes de Alimentos
Conservantes Farmacêuticos
Diálise Renal
Espectrofotometria
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Preservatives); 0 (Preservatives, Pharmaceutical); 8SKN0B0MIM (Benzoic Acid); X045WJ989B (Sorbic Acid)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  5 / 2183 MEDLINE  
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[PMID]:28859156
[Au] Autor:Barman S; Ghosh R; Sengupta S; Mandal NC
[Ad] Endereço:Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, West Bengal, India.
[Ti] Título:Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.
[So] Source:PLoS One;12(8):e0184020, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated from homemade curd. Based on morphological as well as biochemical characters and 16S rDNA sequence homology the strain was identified as Lactobacillus fermentum. It displayed a wide antimicrobial spectrum against both Gram-positive and Gram-negative pathogenic bacteria, and also against number of food spoilage, plant and human pathogenic fungi. The cell free supernatant (CFS) of the strain C14 was also effective against the fungi tested. Inhibition of radial growth of Penicillium digitatum, Trichophyton rubrum and Mucor sp. was noticed in the presence of CFS of C14 even at low concentration (1%). More than 94.3 ± 1.6% and 91.5 ± 2.2% inhibition of conidial germination of P. digitatum and Mucor sp. were noticed in the presence of 10-fold-concentrated CFS of C14. Massive deformation of the fungal mycelia was observed by SEM studies, and losses of cellular proteins and DNA are also evident upon its treatment with C14. HPLC analysis revealed the presence of phenyl lactic acid, lactic acid along with some unidentified compounds in the antifungal extract. Challenge experiment showed immense potential of the strain C14 in preventing the spoilage of bread samples caused by Mucor sp. and Bacillus subtilis. The bread samples remained fresh upto 25 days even after inoculation with Mucor sp. (3.7 × 104 spores /ml) and B. subtilis (4.6 × 104 CFU /ml). Along with the antifungal properties, the isolated lactic acid bacterial strain also showed very good antioxidant activities. Unchanged level of liver enzymes serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase in albino mice upon feeding with C14 also suggested non-toxic nature of the bacterial isolate.
[Mh] Termos MeSH primário: Anti-Infecciosos/farmacologia
Antibiose
Conservantes de Alimentos/farmacologia
Lactatos/farmacologia
Ácido Láctico/farmacologia
Lactobacillus fermentum/química
Leite/microbiologia
[Mh] Termos MeSH secundário: Alanina Transaminase/metabolismo
Animais
Anti-Infecciosos/isolamento & purificação
Aspartato Aminotransferases/sangue
Pão
Fermentação
Conservantes de Alimentos/isolamento & purificação
Armazenamento de Alimentos/métodos
Bactérias Gram-Negativas/efeitos dos fármacos
Bactérias Gram-Negativas/crescimento & desenvolvimento
Bactérias Gram-Positivas/efeitos dos fármacos
Bactérias Gram-Positivas/crescimento & desenvolvimento
Seres Humanos
Lactatos/isolamento & purificação
Ácido Láctico/isolamento & purificação
Lactobacillus fermentum/isolamento & purificação
Masculino
Camundongos
Mucor/efeitos dos fármacos
Mucor/crescimento & desenvolvimento
Micélio/efeitos dos fármacos
Micélio/crescimento & desenvolvimento
Penicillium/efeitos dos fármacos
Penicillium/crescimento & desenvolvimento
Trichophyton/efeitos dos fármacos
Trichophyton/crescimento & desenvolvimento
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Infective Agents); 0 (Food Preservatives); 0 (Lactates); 156-05-8 (3-phenyllactic acid); 33X04XA5AT (Lactic Acid); EC 2.6.1.1 (Aspartate Aminotransferases); EC 2.6.1.2 (Alanine Transaminase)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170901
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0184020


  6 / 2183 MEDLINE  
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[PMID]:28800825
[Au] Autor:Khazandi M; Deo P; Ferro S; Venter H; Pi H; Crabb S; Amorico T; Ogunniyi AD; Trott DJ
[Ad] Endereço:Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy 5371, Australia.
[Ti] Título:Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.
[So] Source:Food Microbiol;68:51-60, 2017 Dec.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1-2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides.
[Mh] Termos MeSH primário: Bactérias/efeitos dos fármacos
Desinfetantes/farmacologia
Produtos Pesqueiros/microbiologia
Contaminação de Alimentos/prevenção & controle
Conservação de Alimentos/métodos
Conservantes de Alimentos/farmacologia
Salmo salar/microbiologia
[Mh] Termos MeSH secundário: Animais
Bactérias/crescimento & desenvolvimento
Bactérias/isolamento & purificação
Conservação de Alimentos/instrumentação
Armazenamento de Alimentos
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Disinfectants); 0 (Food Preservatives)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170813
[St] Status:MEDLINE


  7 / 2183 MEDLINE  
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[PMID]:28767242
[Au] Autor:Zhang J; Cheng D; Wang B; Khan I; Ni Y
[Ad] Endereço:Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University , Hangzhou 310018, China.
[Ti] Título:Ethylene Control Technologies in Extending Postharvest Shelf Life of Climacteric Fruit.
[So] Source:J Agric Food Chem;65(34):7308-7319, 2017 Aug 30.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Fresh fruit is important for a healthy diet. However, because of their seasonal production, regional specific cultivation, and perishable nature, it is essential to develop preservation technologies to extend the postharvest shelf life of fresh fruits. Climacteric fruit adopt spoilage because of ethylene, a key hormone associated with the ripening process. Therefore, controlling ethylene activity by following safe and effective approaches is a key to extend the postharvest shelf life of fruit. In this review, ethylene control technologies will be discussed aiming for the need of developing more innovative and effective approaches. The biosynthesis pathway will be given first. Then, the technologies determining the postharvest shelf life of climacteric fruit will be described with special attention to the latest and significant published works in this field. Special attention is given to 1-methylcyclopropene (1-MCP), which is effective in fruit preservation technologies. Finally, the encapsulation technology to improve the stability of 1-MCP will be proposed, using a potential encapsulation agent of 1-MCP, calixarene.
[Mh] Termos MeSH primário: Etilenos/farmacologia
Conservação de Alimentos/métodos
Conservantes de Alimentos/farmacologia
Frutas/química
[Mh] Termos MeSH secundário: Armazenamento de Alimentos
Frutas/efeitos dos fármacos
Frutas/crescimento & desenvolvimento
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Ethylenes); 0 (Food Preservatives); 91GW059KN7 (ethylene)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170915
[Lr] Data última revisão:
170915
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b02616


  8 / 2183 MEDLINE  
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[PMID]:28576368
[Au] Autor:Pinto L; Caputo L; Quintieri L; de Candia S; Baruzzi F
[Ad] Endereço:Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
[Ti] Título:Efficacy of gaseous ozone to counteract postharvest table grape sour rot.
[So] Source:Food Microbiol;66:190-198, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control of the table grape sour rot, a disease generally attributed to a consortium of non-Saccharomyces yeasts (NSY) and acetic acid bacteria (AAB). Sour rot incidence of wounded berries, inoculated with 8 NSYstrains, or 7 AAB, or 56 yeast-bacterium associations, was monitored at 25 °C up to six days. Sour rot incidence in wounded berries inoculated with yeast-bacterium associations resulted higher than in berries inoculated with one single NSY or AAB strain. Among all NSY-AAB associations, the yeast-bacterium association composed of Candida zemplinina CBS 9494 (Cz) and Acetobacter syzygii LMG 21419 (As) showed the highest prevalence of sour rot; thus, after preliminary in vitro assays, this simplified As-Cz microbial consortium was inoculated in wounded berries that were stored at 4 °C for ten days under ozone (2.14 mg m ) or in air. At the end of cold storage, no berries showed sour-rot symptoms although ozonation mainly affected As viable cell count. After additional 12 days at 25 °C, the sour rot index of inoculated As-Cz berries previously cold-stored under ozone or in air accounted for 22.6 ± 3.7% and 66.7 ± 4.5%, respectively. Molecular analyses of dominant AAB and NSY populations of both sound and rotten berries during post-refrigeration period revealed the appearance of new strains mainly belonging to Gluconobacter albidus and Hanseniaspora uvarum species, respectively. Cold ozonation resulted an effective approach to extend the shelf-life of table grapes also after cold storage.
[Mh] Termos MeSH primário: Acetobacter/efeitos dos fármacos
Candida/efeitos dos fármacos
Conservação de Alimentos/métodos
Conservantes de Alimentos/farmacologia
Hanseniaspora/efeitos dos fármacos
Ozônio/farmacologia
Doenças das Plantas/prevenção & controle
Vitis/microbiologia
[Mh] Termos MeSH secundário: Acetobacter/crescimento & desenvolvimento
Candida/crescimento & desenvolvimento
Frutas/microbiologia
Hanseniaspora/crescimento & desenvolvimento
Doenças das Plantas/microbiologia
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Preservatives); 66H7ZZK23N (Ozone)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


  9 / 2183 MEDLINE  
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[PMID]:28576357
[Au] Autor:Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
[Ad] Endereço:Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
[Ti] Título:Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.
[So] Source:Food Microbiol;66:104-109, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The suitability of the biopreservation system formed by reuterin-producing L. reuteri INIA P572 and glycerol (required for reuterin production) to prevent late blowing defect (LBD) was evaluated in industrial sized semi-hard ewe milk cheese contaminated with Clostridium tyrobutyricum INIA 68, a wild strain isolated from a LBD cheese. For this purpose, six batches of cheese were made (three with and three without clostridial spores): control cheeses with lactococci starter, cheeses with L. reuteri as adjunct, and cheeses with L. reuteri and 30 mM glycerol. Spores of C. tyrobutyricum INIA 68 germinated during pressing of cheese curd, causing butyric acid fermentation in cheese after 30 d of ripening. The addition of L. reuteri, without glycerol, enhanced the symptoms and the formation of volatile compounds associated with LBD. When glycerol was added to cheese milk contaminated with C. tyrobutyricum, L. reuteri was able to produce reuterin in cheese resulting in cheeses with a uniform cheese matrix and a volatile profile similar to cheese made with L. reuteri and glycerol (without spores). Accordingly, L. reuteri INIA P572 coupled with glycerol seems a novel biopreservation system to inhibit Clostridium growth and prevent LBD by means of in situ reuterin production.
[Mh] Termos MeSH primário: Queijo/microbiologia
Clostridium tyrobutyricum/crescimento & desenvolvimento
Conservação de Alimentos/métodos
Conservantes de Alimentos/farmacologia
Glicerol/farmacologia
Lactobacillus reuteri/fisiologia
Leite/microbiologia
[Mh] Termos MeSH secundário: Animais
Antibiose
Indústria de Processamento de Alimentos
Ovinos
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Preservatives); PDC6A3C0OX (Glycerol)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


  10 / 2183 MEDLINE  
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[PMID]:28576356
[Au] Autor:Delgado J; Owens RA; Doyle S; Núñez F; Asensio MA
[Ad] Endereço:Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Cáceres, Spain.
[Ti] Título:Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese.
[So] Source:Food Microbiol;66:1-10, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The ability of Aspergillus flavus to produce aflatoxins in dairy products presents a potential hazard. The antifungal protein PgAFP from Penicillium chrysogenum inhibits various foodborne toxigenic fungi, including Aspergillus flavus. However, PgAFP did not inhibit A. flavus growth in cheese, which was related to the associated cation content. CaCl increased A. flavus permeability and prevented PgAFP-mediated inhibition in potato dextrose broth (PDB). PgAFP did not elicit any additional increase in permeability of CaCl -incubated A. flavus. Furthermore, PgAFP did not alter metabolic capability, chitin deposition, or hyphal viability of A. flavus grown with CaCl . Comparative proteomic analysis after PgAFP treatment of A. flavus in calcium-enriched PDB revealed increased abundance of 125 proteins, including oxidative stress-related proteins, as determined by label-free mass spectrometry (MS)-based proteomics. Seventy proteins were found at lower abundance, with most involved in metabolic pathways and biosynthesis of secondary metabolites. These changes do not support the blockage of potential PgAFP receptors in A. flavus by calcium as the main cause of the protective role. A. flavus resistance appears to be mediated by calcineurin, G-protein, and γ-glutamyltranspeptidase that combat oxidative stress and impede apoptosis. These findings could serve to design strategies to improve PgAFP activity against aflatoxigenic moulds in dairy products.
[Mh] Termos MeSH primário: Antifúngicos/farmacologia
Aspergillus flavus/efeitos dos fármacos
Cálcio/metabolismo
Queijo/microbiologia
Conservantes de Alimentos/farmacologia
Proteínas Fúngicas/farmacologia
[Mh] Termos MeSH secundário: Aspergillus flavus/genética
Aspergillus flavus/crescimento & desenvolvimento
Aspergillus flavus/metabolismo
Farmacorresistência Fúngica
Proteínas Fúngicas/genética
Proteínas Fúngicas/metabolismo
Penicillium chrysogenum/química
Penicillium chrysogenum/genética
Proteômica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antifungal Agents); 0 (Food Preservatives); 0 (Fungal Proteins); SY7Q814VUP (Calcium)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE



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