Fish products developed from ground rainbow trout and tilapia fillet mixtures: physico-chemical, microbiological and toxicological analyses / Produtos de pescado elaborados a partir de misturas de carne moída de truta-arco-íris (Oncorhynchus mykiss) e tilápia (Oreochromis sp. ): análises físico-químicas, microbiológicas e toxicológicas

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.(AU)

A constante inovação da indústria pesqueira, em resposta às demandas dos consumidores por novos produtos saudáveis, com alto valor nutritivo, balanceados, de fácil preparo e prontos para consumo, levou ao surgimento de novas tecnologias, entre elas o desenvolvimento de produtos à base de mistura de carne moída de pescado. Nesse contexto, a proposta deste trabalho é desenvolver produtos a partir de carne moída de pescado de truta-arco-íris e tilápia, confeccionando almôndegas e nuggets em diferentes proporções, com determinação da composição centesimal e de suas características físico-químicas, microbiológicas e toxicológicas. A matéria seca percentual média foi de 29,20±2,30%. Teores de matéria mineral nos produtos estão em 1,45±0,55%. Os teores de lipídeos aferidos na polpa foram de 3,70±0,30%, e os níveis de proteína bruta apresentados na polpa de 16,60±2,04%. A contagem de psicrotróficos totais manteve-se abaixo de 102 CFU/g, para contagem padrão em placas de micro-organismos aeróbicos. Nas amostras, não foram detectados níveis de histamina e de compostos à base de enxofre. A proposta de trabalho objetivou, por fim, desenvolver alimentos e tecnologias que possam servir como padrões, permitindo que produtos de manipulação simples e que utilizem misturas de carne moída de diferentes espécies de pescado mantenham índices nutricionais adequados após o processamento.(AU)

Effects of blood pathological changes before TAI on pregnancy of dairy cows with anestrus and estrus / [Efeitos de mudanças patológicas de plasma antes de (TAI) na gestação de vacas em anestro e estro]

The objective of this study was to investigate the influence of plasma pathological changes before timed artificial insemination (TAI) on pregnancy of cows. The contents of estrogen (E2), progesterone (P4), glucose (Glu), selenium (Se), brain-derived neurotrophic factor (BDNF), and histamine (HIS) in plasma of 48 Holstein cows were measured before TAI. According to the estrus detection, the cows were divided into estrus (E) and anestrus (A) groups. After pregnancy testing at 28 d after TAI, two groups of E and A were divided into positive pregnancy of E group (EP+), negative pregnancy of E group (EP-), positive pregnancy of A group (AP+), and negative pregnancy of A group (AP-). The contents of E2, P4, Glu, Se, BDNF and hIS significantly differed among the four groups (P<0.01). The ROC analysis was used to determine the risk of negative pregnancy test (-) after TAI was increased when plasma E2 was less than 46.45 pmol/L in cows before TAI. The changes in E2, P4,hIS, Glu, and BDNF in the blood of natural estrus and natural anestrus cows affected the pregnancy after TAI. the level of E2 in plasma may be used to assess the risk of negative pregnancy after TAI.(AU)

O objetivo do presente estudo foi investigar a influência de mudanças patológicas de plasma antes de inseminação artificial (TAI) na gestação de vacas. O conteúdo de estrogênio (E2), progesterona (P4), glucose (Glu), selênio (Se), fator neurotrófico derivado do cérebro (BDNF), e histamina (HIS) no plasma de 48 vacas Holstein foi medido antes de TAI. De acordo com a detecção de estro, as vacas foram divididas em dois grupos: estro (E) e anestro (A). Após teste de gestação 28 d após TAI, dois grupos de E e A foram formados em gestação positiva do grupo E (EP+), gestação negativa do grupo E (EP-), gestação positiva do grupo A (AP+), e gestação negativa do grupo A (AP-). Os valores de E2, P4, Glu, Se, BDNF e hIS foram significativamente diferentes entre os quatro grupos (P<0,01). A análise ROC foi utilizada para determinar o risco de teste de gestação negativo (-) após aumento de TAI quando plasma E2 estava abaixo de 46,45 pmol/L em vacas antes de TAI. Alterações em E2, P4,hIS, Glu e BDNF no sangue de estro natural e anestro natural em vacas afetou a gestação após TAI. O nível de E2 no plasma pode ser usado para avaliar o risco de gestação negativa após TAI.(AU)

Mastocitoma de alto grau em bolsa testitular em cão / Mast cell tumor high grade in testicular bag in dog

Mast cell tumor is the most common skin tumor in dogs. Due to mast cell proliferation, the affected animals present clinical symptoms compatible with the release of excess histamine granules present inside these cells leading to changes in the gastrointestinal and vascular tracts with the possibility of causing anaphylactic shock. The diagnosis is made by cytopathological analysis and classified by means of histopathology. Treatment is based on staging, surgical exeresis with antineoplastic chemotherapy and drug treatment to inhibit the effects of histamine release. A dog of 14 years old of Boxer breed was attend complaining of nodulation in the testicular bag with a two month evolution. Animal was diagnosed with mast cell tumor. Treatment was instituted by surgical excision and due to the metastatic possibility in regional lymph node, antineoplastic and drug therapy was indicated, which was not successful due of the person responsible non-adherence to the treatment. Mast cell tumor classified as high grade after histopathological analysis. Animal survived for two months after diagnosis of the disease. Due to the high grade of neoplastic presentation and difficulty in treatment, the animal had low survival, corroborating with data described in the literature regarding the poor prognosis of this tumor type.

Mastocitoma de alto grau em bolsa testitular em cão / Mast cell tumor high grade in testicular bag in dog

Mast cell tumor is the most common skin tumor in dogs. Due to mast cell proliferation, the affected animals present clinical symptoms compatible with the release of excess histamine granules present inside these cells leading to changes in the gastrointestinal and vascular tracts with the possibility of causing anaphylactic shock. The diagnosis is made by cytopathological analysis and classified by means of histopathology. Treatment is based on staging, surgical exeresis with antineoplastic chemotherapy and drug treatment to inhibit the effects of histamine release. A dog of 14 years old of Boxer breed was attend complaining of nodulation in the testicular bag with a two month evolution. Animal was diagnosed with mast cell tumor. Treatment was instituted by surgical excision and due to the metastatic possibility in regional lymph node, antineoplastic and drug therapy was indicated, which was not successful due of the person responsible non-adherence to the treatment. Mast cell tumor classified as high grade after histopathological analysis. Animal survived for two months after diagnosis of the disease. Due to the high grade of neoplastic presentation and difficulty in treatment, the animal had low survival, corroborating with data described in the literature regarding the poor prognosis of this tumor type.(AU)

Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese / Quantificação de aminas biogênicas nas etapas de fabricação do queijo tipo Gorgonzola

During the Gorgonzola-type cheese preparation there are proteolysis and lipolysis which may be influenced by the type of starter culture chosen. Six manufacturing steps were selected to identify which of them is most suitable for biogenic amines (BA) formation (1- milk, 2- lactic acid bacterial culture and fungus addition, 3- curd, 4- dry salting, 5- maturation at 30 days and maturation at 60 days); perform research on enterobacteria; accomplish the research of BA-producing bacteria (BAPB); detect and quantify the most abundant BA (putrescine, cadaverine, tyramine, histamine, spermidine and spermine) in the six steps of Gorgonzola cheese production and in bacterial isolates using high performance liquid chromatography and UV-Vis SPD/10AV detector and define if the presence of enterobacteria and BAPB would be correlated with BA production in this cheese. The bacterial culture used increased its log population by 7 log cycles and reached its highest level in batch 2 during cheese maturation. There was a decrease in the enterobacterial population in 2 log cycles after 60 days of maturation in batch 1. Tyramine was the BA with the highest concentration 306.32 mg.Kg-1 quantified in step 6 (60 days maturation) in batch 1. Criterion is requiered in bacterial starter culture selection because it is a quality determinant factor in relation to BA production and more rigor in raw material selection.

Durante a elaboração do queijo tipo Gorgonzola ocorre proteólise a partir das bactérias e dos fungos adicionados ao leite que podem levar a formação de aminas biogênicas (AB) neste tipo de queijo. Portanto, no presente estudo foi feito o acompanhamento com coleta de amostras em seis etapas na fabricação deste queijo paraidentificar em qual delas haveria maior formação de aminas biogênicas (AB). As amostras coletadas em três diferentes lotes foram o leite cru (1), leite pasteurizado adicionado de cultura de bactérias ácido-láticas (2), massa coalhada (3), queijo após a etapa de salga seca (4), queijo após 30 dias de maturação (5) e queijo após 60 dias de maturação (6). Também foram realizadas a pesquisa de enterobactérias e bactérias ácido-láticas com característica capacidade de descarboxilação de aminoácidos e produção de aminas biogênicas (BPAB); detecção e quantificação da AB mais abundante (putrescina, cadaverina, tiramina, histamina, espermidina e espermina) nas seis etapas de fabricação do queijo tipo Gorgonzola e nos isolados bacterianos utilizando cromatografia líquida de alta eficiência e detector UV-Vis SPD/10AV e a verificação se a presença de enterobactérias e BPAB estariam correlacionadas com a produção de AB nesse queijo. A cultura bacteriana utilizada cresceu aumentando em sete ciclos logarítmicos sua população e alcançou seu maior nível no lote 2 na etapa de maturação do queijo. Houve diminuição da população enterobactérias em 2 ciclos logarítmicos após 60 dias de maturação no lote 1. A tiramina foi a AB com concentração mais elevada 306,32 mg.Kg-1 quantificada na etapa 6 (60 dias de maturação) no lote 1. É necessário dar mais atenção em duas etapas na elaboração dos queijos: mais critério na seleção da cultura bacteriana iniciadora por ser um fator determinante na qualidade em relação à produção de AB e mais rigor na seleção da matéria-prima.Palavras chaves: cromatografia, cultura iniciadora, detector SPD/10AV UV­Vis, maturação, tiramina.

Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese / Quantificação de aminas biogênicas nas etapas de fabricação do queijo tipo Gorgonzola

During the Gorgonzola-type cheese preparation there are proteolysis and lipolysis which may be influenced by the type of starter culture chosen. Six manufacturing steps were selected to identify which of them is most suitable for biogenic amines (BA) formation (1- milk, 2- lactic acid bacterial culture and fungus addition, 3- curd, 4- dry salting, 5- maturation at 30 days and maturation at 60 days); perform research on enterobacteria; accomplish the research of BA-producing bacteria (BAPB); detect and quantify the most abundant BA (putrescine, cadaverine, tyramine, histamine, spermidine and spermine) in the six steps of Gorgonzola cheese production and in bacterial isolates using high performance liquid chromatography and UV-Vis SPD/10AV detector and define if the presence of enterobacteria and BAPB would be correlated with BA production in this cheese. The bacterial culture used increased its log population by 7 log cycles and reached its highest level in batch 2 during cheese maturation. There was a decrease in the enterobacterial population in 2 log cycles after 60 days of maturation in batch 1. Tyramine was the BA with the highest concentration 306.32 mg.Kg-1 quantified in step 6 (60 days maturation) in batch 1. Criterion is requiered in bacterial starter culture selection because it is a quality determinant factor in relation to BA production and more rigor in raw material

Durante a elaboração do queijo tipo Gorgonzola ocorre proteólise a partir das bactérias e dos fungos adicionados ao leite que podem levar a formação de aminas biogênicas (AB) neste tipo de queijo. Portanto, no presente estudo foi feito o acompanhamento com coleta de amostras em seis etapas na fabricação deste queijo paraidentificar em qual delas haveria maior formação de aminas biogênicas (AB). As amostras coletadas em três diferentes lotes foram o leite cru (1), leite pasteurizado adicionado de cultura de bactérias ácido-láticas (2), massa coalhada (3), queijo após a etapa de salga seca (4), queijo após 30 dias de maturação (5) e queijo após 60 dias de maturação (6). Também foram realizadas a pesquisa de enterobactérias e bactérias ácido-láticas com característica capacidade de descarboxilação de aminoácidos e produção de aminas biogênicas (BPAB); detecção e quantificação da AB mais abundante (putrescina, cadaverina, tiramina, histamina, espermidina e espermina) nas seis etapas de fabricação do queijo tipo Gorgonzola e nos isolados bacterianos utilizando cromatografia líquida de alta eficiência e detector UV-Vis SPD/10AV e a verificação se a presença de enterobactérias e BPAB estariam correlacionadas com a produção de AB nesse queijo. A cultura bacteriana utilizada cresceu aumentando em sete ciclos logarítmicos sua população e alcançou seu maior nível no lote 2 na etapa de maturação do queijo. Houve diminuição da população enterobactérias em 2 ciclos logarítmicos após 60 dias de maturação no lote 1. A tiramina foi a AB com concentração mais elevada 306,32 mg.Kg-1 quantificada na etapa 6 (60 dias de maturação) no lote 1. É necessário dar mais atenção em duas etapas na elaboração dos queijos: mais critério na seleção da cultura bacteriana iniciadora por ser um fator determinante na qualidade em relação à produção de AB e mais rigor na seleção da matéria-prima.(AU)

Degradation of biogenic amines and in vitro evaluation of ruminal parameters of the ruminal fluid of Charolais sheep

In this study, we reported the evaluation of ruminal parameters and the rate and degree of degradation of biogenic amines (BA) in vitro, using ruminal fluid from sheep fed two different diets (meadow hay and silage of Medicago sativa L.). Herein, the Charolais sheep breed with a ruminal cannula was used to gather samples. Multiple rumen parameters were evaluated after 10 days of the feeding period. Samples were processed using fermenters inoculated by BA (histamine, tyramine, putrescine, cadaverine, spermine, and spermidine) during 8-h fermentation. Levels of BA were determined using ion-exchange chromatography, and volatile fatty acids (VFA) were determined using gas chromatography. More rapid BA degradation was noticed in hay than in haylage. Overall, VFA levels increased with duration of the fermentation, while pH lowered. The rapid increase was observed after 4 h of fermentation. Ammonia concentration had a decreasing trend in silage and increasing in the hay. Hypotheses on BA degradation were accepted. Important knowledge of the development of ruminal parameters in time was obtained, and based on gathered information, it is possible to say that other parameters and their impacts on BA in rumen need to be examined further.(AU)

Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese / Quantificação de aminas biogênicas nas etapas de fabricação do queijo tipo Gorgonzola

During the Gorgonzola-type cheese preparation there are proteolysis and lipolysis which may be influenced by the type of starter culture chosen. Six manufacturing steps were selected to identify which of them is most suitable for biogenic amines (BA) formation (1- milk, 2- lactic acid bacterial culture and fungus addition, 3- curd, 4- dry salting, 5- maturation at 30 days and maturation at 60 days); perform research on enterobacteria; accomplish the research of BA-producing bacteria (BAPB); detect and quantify the most abundant BA (putrescine, cadaverine, tyramine, histamine, spermidine and spermine) in the six steps of Gorgonzola cheese production and in bacterial isolates using high performance liquid chromatography and UV-Vis SPD/10AV detector and define if the presence of enterobacteria and BAPB would be correlated with BA production in this cheese. The bacterial culture used increased its log population by 7 log cycles and reached its highest level in batch 2 during cheese maturation. There was a decrease in the enterobacterial population in 2 log cycles after 60 days of maturation in batch 1. Tyramine was the BA with the highest concentration 306.32 mg.Kg-1 quantified in step 6 (60 days maturation) in batch 1. Criterion is requiered in bacterial starter culture selection because it is a quality determinant factor in relation to BA production and more rigor in raw material

Durante a elaboração do queijo tipo Gorgonzola ocorre proteólise a partir das bactérias e dos fungos adicionados ao leite que podem levar a formação de aminas biogênicas (AB) neste tipo de queijo. Portanto, no presente estudo foi feito o acompanhamento com coleta de amostras em seis etapas na fabricação deste queijo paraidentificar em qual delas haveria maior formação de aminas biogênicas (AB). As amostras coletadas em três diferentes lotes foram o leite cru (1), leite pasteurizado adicionado de cultura de bactérias ácido-láticas (2), massa coalhada (3), queijo após a etapa de salga seca (4), queijo após 30 dias de maturação (5) e queijo após 60 dias de maturação (6). Também foram realizadas a pesquisa de enterobactérias e bactérias ácido-láticas com característica capacidade de descarboxilação de aminoácidos e produção de aminas biogênicas (BPAB); detecção e quantificação da AB mais abundante (putrescina, cadaverina, tiramina, histamina, espermidina e espermina) nas seis etapas de fabricação do queijo tipo Gorgonzola e nos isolados bacterianos utilizando cromatografia líquida de alta eficiência e detector UV-Vis SPD/10AV e a verificação se a presença de enterobactérias e BPAB estariam correlacionadas com a produção de AB nesse queijo. A cultura bacteriana utilizada cresceu aumentando em sete ciclos logarítmicos sua população e alcançou seu maior nível no lote 2 na etapa de maturação do queijo. Houve diminuição da população enterobactérias em 2 ciclos logarítmicos após 60 dias de maturação no lote 1. A tiramina foi a AB com concentração mais elevada 306,32 mg.Kg-1 quantificada na etapa 6 (60 dias de maturação) no lote 1. É necessário dar mais atenção em duas etapas na elaboração dos queijos: mais critério na seleção da cultura bacteriana iniciadora por ser um fator determinante na qualidade em relação à produção de AB e mais rigor na seleção da matéria-prima.

Central Opioidergic System Interplay with Histamine on Food Intake in Neonatal Chicks: Role of µ-Opioid and H1/H3 Receptors

The present study was designed to examine the role of Opioidergic and Histaminergic systems on feeding behavior in 3-hour food deprived neonatal meat- type chicks. In experiment 1, chicks received intracerebroventricular (ICV) injection of (A) control solution, (B) -FMH (alpha fluoromethyl histidine; 250 nmol), (C) DAMGO (µ-opioid receptor agonist, 125 pmol) and (D) -FMH + DAMGO. Experiments 2-4 were similar to experiment 1, except chicken ICV injected with Chlorpheniramine (histamine H1 receptors antagonist; 300 nmol), famotidine (histamine H2 receptors antagonist; 82 nmol) and Thioperamide (histamine H3 receptors antagonist; 300 nmol) instead of the -FMH. In experiments 5-8, birds ICV injected with the same procedure as experiments 1-4, except they were injected with DPDPE (-opioid receptor agonist, 40 nmol) instead of DAMGO. (AU)

Central Opioidergic System Interplay with Histamine on Food Intake in Neonatal Chicks: Role of µ-Opioid and H1/H3 Receptors

ABSTRACT The present study was designed to examine the role of Opioidergic and Histaminergic systems on feeding behavior in 3-hour food deprived neonatal meat- type chicks. In experiment 1, chicks received intracerebroventricular (ICV) injection of (A) control solution, (B) -FMH (alpha fluoromethyl histidine; 250 nmol), (C) DAMGO (µ-opioid receptor agonist, 125 pmol) and (D) -FMH + DAMGO. Experiments 2-4 were similar to experiment 1, except chicken ICV injected with Chlorpheniramine (histamine H1 receptors antagonist; 300 nmol), famotidine (histamine H2 receptors antagonist; 82 nmol) and Thioperamide (histamine H3 receptors antagonist; 300 nmol) instead of the -FMH. In experiments 5-8, birds ICV injected with the same procedure as experiments 1-4, except they were injected with DPDPE (-opioid receptor agonist, 40 nmol) instead of DAMGO. Experiments 9-12 were similar to the experiments 1-4, except neonatal broilers ICV were injected with U-50488H (-opioid receptor agonist, 30 nmol) instead of DAMGO. Then the cumulative food intake was measured until 120 min post injection. According to the results, ICV injection of DAMGO, significantly decreased food intake (p 0.05) while DPDPE and U-50488H increased feeding behavior compared to the control group (p 0.05). Co-administration of the -FMH and DAMGO significantly inhibited hypophagic effect of the DAMGO in neonatal broilers (p 0.05). Also, Chlorpheniramine significantly inhibited DAMGO- induced feeding behavior in neonatal chicks (p 0.05). In addition, co-administration of the Thioperamide + DAMGO significantly amplified the hypophagic effect of the DAMGO in neonatal chicks (p 0.05). However, famotidine had no effect on food intake induced by DAMGO (p>0.05). Also, the hyperphagic effect of DPDPE and U-50488 had no affect by -FMH, Chlorpheniramine, famotidine and Thioperamide (p>0.05). These results suggested that an interconnection between central opioidergic and histaminergic systems on feeding behavior is mediated via µ-opioid and H1/H3 receptors in neonatal broilers.

Central Opioidergic System Interplay with Histamine on Food Intake in Neonatal Chicks: Role of µ-Opioid and H1/H3 Receptors

The present study was designed to examine the role of Opioidergic and Histaminergic systems on feeding behavior in 3-hour food deprived neonatal meat- type chicks. In experiment 1, chicks received intracerebroventricular (ICV) injection of (A) control solution, (B) -FMH (alpha fluoromethyl histidine; 250 nmol), (C) DAMGO (µ-opioid receptor agonist, 125 pmol) and (D) -FMH + DAMGO. Experiments 2-4 were similar to experiment 1, except chicken ICV injected with Chlorpheniramine (histamine H1 receptors antagonist; 300 nmol), famotidine (histamine H2 receptors antagonist; 82 nmol) and Thioperamide (histamine H3 receptors antagonist; 300 nmol) instead of the -FMH. In experiments 5-8, birds ICV injected with the same procedure as experiments 1-4, except they were injected with DPDPE (-opioid receptor agonist, 40 nmol) instead of DAMGO.

Antivenom therapy: efficacy of premedication for the prevention of adverse reactions

Antivenoms or antitoxins have been effectively used for more than a century. During this time, these products have always proven to be highly effective in the treatment of infections and envenomations. However, antivenoms did not exhibit good safety results in their initial applications. After many improvements, antivenoms have substantially better safety profiles but still have some side effects. Due to the occurrence of adverse reactions, the practice of using premedication with the intent to decrease side effects has become accepted or mandatory in many countries. The drugs used for premedication belong to the histamine H1 antagonist, glucocorticoid and catecholamine groups. Currently, this practice is being questioned due to low or controversial efficacies in clinical assays. In this article, we discuss the causes of adverse reactions, the mechanisms of drugs that block the undesired effects and the results obtained in clinical trials. Although these three families of drugs could have positive effects on reducing adverse reactions, only adrenaline has demonstrated positive results in clinical assays.

Antivenom therapy: efficacy of premedication for the prevention of adverse reactions

Antivenoms or antitoxins have been effectively used for more than a century. During this time, these products have always proven to be highly effective in the treatment of infections and envenomations. However, antivenoms did not exhibit good safety results in their initial applications. After many improvements, antivenoms have substantially better safety profiles but still have some side effects. Due to the occurrence of adverse reactions, the practice of using premedication with the intent to decrease side effects has become accepted or mandatory in many countries. The drugs used for premedication belong to the histamine H1 antagonist, glucocorticoid and catecholamine groups. Currently, this practice is being questioned due to low or controversial efficacies in clinical assays. In this article, we discuss the causes of adverse reactions, the mechanisms of drugs that block the undesired effects and the results obtained in clinical trials. Although these three families of drugs could have positive effects on reducing adverse reactions, only adrenaline has demonstrated positive results in clinical assays.(AU)

Produtos de pescado elaborados com resíduos de arrasto: análise físico-química, microbiológica e toxicológica / Fish products made from trawl fishery waste: physical, chemical, microbiologic, and toxicological analysis

Na pesca de arrasto, são inúmeras as espécies de peixe capturadas acidentalmente, compostas, em sua maioria, de espécimes de pequeno tamanho e baixo valor comercial, os quais recebem o nome de rejeito de pesca. O presente trabalho teve como objetivo o desenvolvimento de dois produtos, almôndega e quibe de peixe, tendo como matéria- prima espécies consideradas capturas acidentais na modalidade de pesca de arrasto realizada no litoral do Rio de Janeiro. A identificação taxonômica das espécies teve como resultado as espécies pargo (Pagrus pagrus), castanha (Umbrina sp.), olho-de-cão (Priacanthus arenatus), congro-negro (Conger sp.), congro-rosa (Genypterus brasiliensis) e peixe-sapo (Lophius gastrophysus). A matéria seca percentual na polpa foi de 31,20±1,30%, no quibe e na almôndega crus; os valores foram de 37,90±1,10 e 32,10±1,10, respectivamente. Nos produtos assados, os resultados foram 33,40±1,20 para o quibe e 34,20±1,00 para a almôndega. Os teores de cinzas na polpa foram 1,5% para o quibe e a almôndega crus; os valores de cinzas foram de 2,55±0,05 e 1,47±0,05, respectivamente. Para os produtos assados, os resultados foram 1,87±0,05 para o quibe e 1,92±0,05 para a almôndega. Os teores de lipídeos aferidos na polpa foram de 4,80±0,30%. Com relação ao quibe e à almôndega crus, o percentual de lipídeos foi de 4,20±0,80 e 4,20±0,60, respectivamente. Para os produtos assados, foi de 4,50±0,60 para o quibe e 4,40±0,60 para a almôndega. A proteína bruta apresentou, na polpa, um índice de 15,60±1,04%. Com relação ao quibe e à almôndega crus, 17,80±2,16 e 14,90±2,12, respectivamente. Para os produtos assados, 15,10±2,10 em ambos. Os compostos nitrogenados solúveis, formadores do NNP, apresentaram valores de 285mg NNP/100g de polpa de pescado crua, 291mg NNP/100g no quibe cru e 294mg NNP/100g na almôndega crua. Os resultados da contagem total de psicrotróficos mantiveram-se abaixo de log 7,0UFC/g, para contagem padrão em placas de microrganismos aeróbicos. Não foi constatada a presença de coliformes fecais Salmonella e Staphylococcus aureus. Também não foram detectados níveis de histamina e compostos à base de enxofre nas amostras.(AU)

Seafood products represent an important source of proteins and minerals as well as polyunsaturated fatty acids. However, its consumption in Brazil is very low in comparison to other kinds of meat. This may due to lack of skill in its preparation, making immensurable the importance of the search for new ways to market it, such as ready-made or semi-ready to serve products. The trawl fishery method often accidentally captures a variety of species, composed basically of low commercial value and size. Such catches are called "second-hand catch". With this in mind, this paper has as its main objective de development of two products: fish meatball and kibe, using what is considered accidental catches in the trawl fishery industry done on Rio de Janeiro's offshore as the raw material. The taxonomic identification of the species resulted in the species, Red porgy (Pagrus pagrus), Argentine croaker (Umbrina sp.), Atlantic bigeye (Priacanthus arenatus), Black cusk-eel (Conger sp.), Cusk-eel (Genypterus brasiliensis) and Blackfin goosefish (Lophius gastrophysus). The dry material of the raw product was 31.20±1.30%, in the raw meatball and kibbeh the values was 37.90±1.10 and 32.10±1.10, respectively, in the baked product the results was 33.40±1.20 and 34.20±1.00 (kibbeh and meatball). The ash content in the pulp was 1.5%, for the raw kibbeh and meatball, the amounts of ash were 2.55±0.05 and 1.47±0.05, respectively. For baked goods results were 1.87±0.05 for the kibbeh and 1.92±0.05 for the meatball. The measured lipid levels in the pulp was 4.80±0.30%. In respect, raw kibbeh and meatball, the percentage of lipids were 4.20±0.80 and 4.20±0.60, respectively. For baked goods was 4.50±0.60 for the kibbeh and 4.40±0.60 for the meatball. The protein level presented in the raw material was 15.60±1.04%, to the raw kibbeh and meatball was 17.80±2.16 and 14.90±2.12 and for the baked goods 15.10±2.10 both. Soluble nitrogen compounds shows values of 285mg/100g in the raw material, in the kibbeh NNP 291mg/100g and the meatball NNP 294mg/100g. The results of the total count of psychotropic remained below 7.0 log CFU/g, for standard count of aerobic microorganism plates. Fecal coliform bacteria, Salmonella, and Staphylococcus aureus were not present . The levels of histamine and sulfur basic compounds (H2S) were not detected in the samples.(AU)

Produtos de pescado elaborados com resíduos de arrasto: análise físico-química, microbiológica e toxicológica / Fish products made from trawl fishery waste: physical, chemical, microbiologic, and toxicological analysis

Na pesca de arrasto, são inúmeras as espécies de peixe capturadas acidentalmente, compostas, em sua maioria, de espécimes de pequeno tamanho e baixo valor comercial, os quais recebem o nome de rejeito de pesca. O presente trabalho teve como objetivo o desenvolvimento de dois produtos, almôndega e quibe de peixe, tendo como matéria- prima espécies consideradas capturas acidentais na modalidade de pesca de arrasto realizada no litoral do Rio de Janeiro. A identificação taxonômica das espécies teve como resultado as espécies pargo (Pagrus pagrus), castanha (Umbrina sp.), olho-de-cão (Priacanthus arenatus), congro-negro (Conger sp.), congro-rosa (Genypterus brasiliensis) e peixe-sapo (Lophius gastrophysus). A matéria seca percentual na polpa foi de 31,20±1,30%, no quibe e na almôndega crus; os valores foram de 37,90±1,10 e 32,10±1,10, respectivamente. Nos produtos assados, os resultados foram 33,40±1,20 para o quibe e 34,20±1,00 para a almôndega. Os teores de cinzas na polpa foram 1,5% para o quibe e a almôndega crus; os valores de cinzas foram de 2,55±0,05 e 1,47±0,05, respectivamente. Para os produtos assados, os resultados foram 1,87±0,05 para o quibe e 1,92±0,05 para a almôndega. Os teores de lipídeos aferidos na polpa foram de 4,80±0,30%. Com relação ao quibe e à almôndega crus, o percentual de lipídeos foi de 4,20±0,80 e 4,20±0,60, respectivamente. Para os produtos assados, foi de 4,50±0,60 para o quibe e 4,40±0,60 para a almôndega. A proteína bruta apresentou, na polpa, um índice de 15,60±1,04%. Com relação ao quibe e à almôndega crus, 17,80±2,16 e 14,90±2,12, respectivamente. Para os produtos assados, 15,10±2,10 em ambos. Os compostos nitrogenados solúveis, formadores do NNP, apresentaram valores de 285mg NNP/100g de polpa de pescado crua, 291mg NNP/100g no quibe cru e 294mg NNP/100g na almôndega crua. Os resultados da contagem total de psicrotróficos mantiveram-se abaixo de log 7,0UFC/g, para contagem padrão em placas de microrganismos aeróbicos. Não foi constatada a presença de coliformes fecais Salmonella e Staphylococcus aureus. Também não foram detectados níveis de histamina e compostos à base de enxofre nas amostras.(AU)

Seafood products represent an important source of proteins and minerals as well as polyunsaturated fatty acids. However, its consumption in Brazil is very low in comparison to other kinds of meat. This may due to lack of skill in its preparation, making immensurable the importance of the search for new ways to market it, such as ready-made or semi-ready to serve products. The trawl fishery method often accidentally captures a variety of species, composed basically of low commercial value and size. Such catches are called "second-hand catch". With this in mind, this paper has as its main objective de development of two products: fish meatball and kibe, using what is considered accidental catches in the trawl fishery industry done on Rio de Janeiro's offshore as the raw material. The taxonomic identification of the species resulted in the species, Red porgy (Pagrus pagrus), Argentine croaker (Umbrina sp.), Atlantic bigeye (Priacanthus arenatus), Black cusk-eel (Conger sp.), Cusk-eel (Genypterus brasiliensis) and Blackfin goosefish (Lophius gastrophysus). The dry material of the raw product was 31.20±1.30%, in the raw meatball and kibbeh the values was 37.90±1.10 and 32.10±1.10, respectively, in the baked product the results was 33.40±1.20 and 34.20±1.00 (kibbeh and meatball). The ash content in the pulp was 1.5%, for the raw kibbeh and meatball, the amounts of ash were 2.55±0.05 and 1.47±0.05, respectively. For baked goods results were 1.87±0.05 for the kibbeh and 1.92±0.05 for the meatball. The measured lipid levels in the pulp was 4.80±0.30%. In respect, raw kibbeh and meatball, the percentage of lipids were 4.20±0.80 and 4.20±0.60, respectively. For baked goods was 4.50±0.60 for the kibbeh and 4.40±0.60 for the meatball. The protein level presented in the raw material was 15.60±1.04%, to the raw kibbeh and meatball was 17.80±2.16 and 14.90±2.12 and for the baked goods 15.10±2.10 both. Soluble nitrogen compounds shows values of 285mg/100g in the raw material, in the kibbeh NNP 291mg/100g and the meatball NNP 294mg/100g. The results of the total count of psychotropic remained below 7.0 log CFU/g, for standard count of aerobic microorganism plates. Fecal coliform bacteria, Salmonella, and Staphylococcus aureus were not present . The levels of histamine and sulfur basic compounds (H2S) were not detected in the samples.(AU)

Morfina epidural contínua no controle da dor pós-operatória em ovino / Postoperative pain management in a sheep using continuous epidural morphine

Background: Although ruminants experience pain like other species, diagnosis and treatment may be imprecise and challenging, especially because of lack of recognition and restraint of therapeutic resources. In addition to the restrictions inherent in the species, organic dysfunctions may further restrict the analgesic arsenal, making it necessary to find viable and effective alternative for pain control. The continuous administration of opioids in the epidural space has been highlighted as an analgesic resource in several species. However, until this moment, there are few information on this practice in ruminants. Therefore, the aim of this study was to describe the use of continuous epidural infusion of morphine in a sheep undergoing to urethrostomy with a history of chronic pain and urolithiasis.Case: A 3-year-old Santa Ines sheep, weighting 110 kg, was presented to the Veterinary Hospital of Federal University of Bahia with history of recurrent urolithiasis, lameness, severe pain and continuous use of nonsteroidal anti-inflammatory drug (NSAID). The findings of the physical examination, imaging and laboratory tests revealed possible abomasum inflammation, chronic laminitis, left humerus-radioulnar osteoarthritis and urethral urolithiasis with uremia. A clinical stabilization of the animal was performed, including an interruption of the use of the NSAID and the administration of fluid, urinary acidifier (ammonium chloride), histamine H2 receptor antagonist (ranitidine), cytoprotectant (sucralfate), antibiotic (norfloxacin) and dipyrone. After 3 days, urethrostomy was performed followed by the implantation of an epidural catheter (19G) in the lumbosacral space (L7 - S1) by means of a Tuohy needle (18G), after the surgical procedure. Administration of morphine (0.1 mg kg-1) through the catheter at 24-h intervals, associated with dipyrone (25 mg kg-1) intravenously (IV), every 8 h, over a 5-day period, was the postoperative analgesic protocol chosen.[...]

Morfina epidural contínua no controle da dor pós-operatória em ovino / Postoperative pain management in a sheep using continuous epidural morphine

Background: Although ruminants experience pain like other species, diagnosis and treatment may be imprecise and challenging, especially because of lack of recognition and restraint of therapeutic resources. In addition to the restrictions inherent in the species, organic dysfunctions may further restrict the analgesic arsenal, making it necessary to find viable and effective alternative for pain control. The continuous administration of opioids in the epidural space has been highlighted as an analgesic resource in several species. However, until this moment, there are few information on this practice in ruminants. Therefore, the aim of this study was to describe the use of continuous epidural infusion of morphine in a sheep undergoing to urethrostomy with a history of chronic pain and urolithiasis.Case: A 3-year-old Santa Ines sheep, weighting 110 kg, was presented to the Veterinary Hospital of Federal University of Bahia with history of recurrent urolithiasis, lameness, severe pain and continuous use of nonsteroidal anti-inflammatory drug (NSAID). The findings of the physical examination, imaging and laboratory tests revealed possible abomasum inflammation, chronic laminitis, left humerus-radioulnar osteoarthritis and urethral urolithiasis with uremia. A clinical stabilization of the animal was performed, including an interruption of the use of the NSAID and the administration of fluid, urinary acidifier (ammonium chloride), histamine H2 receptor antagonist (ranitidine), cytoprotectant (sucralfate), antibiotic (norfloxacin) and dipyrone. After 3 days, urethrostomy was performed followed by the implantation of an epidural catheter (19G) in the lumbosacral space (L7 - S1) by means of a Tuohy needle (18G), after the surgical procedure. Administration of morphine (0.1 mg kg-1) through the catheter at 24-h intervals, associated with dipyrone (25 mg kg-1) intravenously (IV), every 8 h, over a 5-day period, was the postoperative analgesic protocol chosen.[...](AU)

Potential biogenic amine-producing bacteria in ripened cheeses / Bactérias potencialmente produtoras de aminas biogênicas em queijos maturados

This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz- and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physical-chemical parameters (pH, titratable acidity, fat, moisture, total solids, protein, ash and chloride) would be correlated with BA production in the eight matured cheese varieties. Moleson-type cheese (72.50 mg.Kg-¹) followed by Standard Minas (107.00 mg.Kg-¹) showed the lowest levels of biogenic amines. Prato (699.29 mg.Kg-¹) and Gorgonzola-type (936.37 mg.Kg-¹) cheeses contained larger amounts of BA. Concentrations of tyramine exceeded the maximum permissible limit in all varieties of cheese. Although the presence of potentially BA-producing bacteria was confirmed in all samples of cheese, there was no correlation with BA content produced in cheeses. Gorgonzola-type cheese showed a positive correlation with the amount of BA in the isolates. Gorgonzola-type, Sbrinz-type and Prato cheeses seem to require greater care in monitoring the presence of biogenic amines, particularly because tyramine reached the highest levels in these varieties. Regardless of the analysed cheese, physical and chemical parameters did not affect the amount of BA produced. An assessment of the capacity to produce biogenic amines should be included as a selection criterion for starter cultures for ripened cheeses.(AU)

Este estudo objetivou determinar qual das oito variedades de queijo (Prato, Minas Padrão, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz- e Reblochon-tipos), preparadas em uma fábrica de processamento de laticínios no estado do Rio de Janeiro teve maior concentração de aminas biogênicas (AB) (putrescina, cadaverina, tiramina, histamina, espermidina e espermina), detectar quais AB foram produzidas em concentrações mais elevadas e determinar se a presença de Enterobacteriaceae, bactérias produtoras de aminas biogênicas (BPAB) ou parâmetros físico-químicos (pH, acidez titulável, gordura, umidade, sólidos totais, proteína, cinzas e cloretos) estariam correlacionados com a produção de AB nas oito variedades de queijo maturados. O queijo tipo Moleson (72,50 mg.Kg-¹) seguido por Minas Padrão (107,00 mg.Kg-¹) apresentaram os menores níveis de aminas biogênicas. Os queijos Prato (699,29 mg.Kg-¹) e tipo Gorgonzola (936,37 mg.Kg-¹) continham grandes quantidades de AB. Concentrações de tiramina excederam o limite máximo permitido em todas as variedades de queijo. Embora a presença de bactérias potencialmente produtoras de AB tenha sido confirmada em todas as variedades de queijo, não houve correlação entre essa informação e o teor de AB. Entretanto, o queijo tipo Gorgonzola mostrou uma correlação positiva com a quantidade de AB nos isolados. Queijos tipo Gorgonzola, tipo Sbrinz e Prato parecem exigir um maior cuidado na monitorização da presença de aminas biogênicas, particularmente porque a tiramina atingiu os níveis mais elevados nestas variedades. Independentemente do queijo analisado,parâmetros físico-químicos não afetaram a quantidade de AB produzida. A avaliação da capacidade de produção de aminas biogênicas deve ser incluída como critério de seleção para as culturas iniciadoras para queijos maturados.(AU)

Highlights in the knowledge of brown spider toxins

Abstract Brown spiders are venomous arthropods that use their venom for predation and defense. In humans, bites of these animals provoke injuries including dermonecrosis with gravitational spread of lesions, hematological abnormalities and impaired renal function. The signs and symptoms observed following a brown spider bite are called loxoscelism. Brown spider venom is a complex mixture of toxins enriched in low molecular mass proteins (440 kDa). Characterization of the venom confirmed the presence of three highly expressed protein classes: phospholipases D, metalloproteases (astacins) and insecticidal peptides (knottins). Recently, toxins with low levels of expression have also been found in Loxosceles venom, such as serine proteases, protease inhibitors (serpins), hyaluronidases, allergen-like toxins and histamine-releasing factors. The toxin belonging to the phospholipase-D family (also known as the dermonecrotic toxin) is the most studied class of brown spider toxins. This class of toxins single-handedly can induce inflammatory response, dermonecrosis, hemolysis, thrombocytopenia and renal failure. The functional role of the hyaluronidase toxin as a spreading factor in loxoscelism has also been demonstrated. However, the biological characterization of other toxins remains unclear and the mechanism by which Loxosceles toxins exert their noxious effects is yet to be fully elucidated. The aim of this review is to provide an insight into brown spider venom toxins and toxicology, including a description of historical data already available in the literature. In this review article, the identification processes of novel Loxosceles toxins by molecular biology and proteomic approaches, their biological characterization and structural description based on x-ray crystallography and putative biotechnological uses are described along with the future perspectives in this field.

Isolation of biologically active peptides from the venom of Japanese carpenter bee, Xylocopa appendiculata

Abstract Background Mass spectrometry-guided venom peptide profiling is a powerful tool to explore novel substances from venomous animals in a highly sensitive manner. In this study, this peptide profiling approach is successfully applied to explore the venom peptides of a Japanese solitary carpenter bee, Xylocopa appendiculata (Hymenoptera: Apoidea: Apidae: Anthophila: Xylocopinae: Xylocopini). Although interesting biological effects of the crude venom of carpenter bees have been reported, the structure and biological function of the venom peptides have not been elucidated yet. Methods The venom peptide profiling of the crude venom of X. appendiculata was performed by matrix-assisted laser desorption/ionization-time of flight mass spectroscopy. The venom was purified by a reverse-phase HPLC. The purified peptides were subjected to the Edman degradation, MS/MS analysis, and/or molecular cloning methods for peptide sequencing. Biological and functional characterization was performed by circular dichroism analysis, liposome leakage assay, and antimicrobial, histamine releasing and hemolytic activity tests. Results Three novel peptides with m/z 16508, 1939.3, and 1900.3 were isolated from the venom of X. appendiculata. The peptide with m/z 16508 was characterized as a secretory phospholipase A2 (PLA2) homolog in which the characteristic cysteine residues as well as the active site residues found in bee PLA2s are highly conserved. Two novel peptides with m/z 1939.3 and m/z 1900.3 were named as Xac-1 and Xac-2, respectively. These peptides are found to be amphiphilic and displayed antimicrobial and hemolytic activities. The potency was almost the same as that of mastoparan isolated from the wasp venom. Conclusion We found three novel biologically active peptides in the venom of X. appendiculata and analyzed their molecular functions, and compared their sequential homology to discuss their molecular diversity. Highly sensitive mass analysis plays an important role in this study.