Development of stuffed coalho cheese in the traditional, lactose-free and probiotic-added formulations / Desenvolvimento de queijo de coalho trufado nas versões tradicional, delactosado e com adição de probiótico

ABSTRACT: The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.

RESUMO: A crescente consciência dos consumidores sobre a relação existente entre saúde e dieta, tem despertado o interesse por alimentos que promovem efeitos benéficos ao ser humano. Desta maneira, o mercado de produtos lácteos com alegações probióticas passou a ser bastante explorado, assim como os delactosados, adequados ao público intolerante a lactose. O objetivo deste estudo foi produzir queijo de coalho trufado com requeijão e especiarias nas versões tradicional, delactosado e com adição de probiótico, sendo realizadas análises físico-química, microbiológicas, viabilidade das bactérias ácido láticas, teste de aceitação e preferência. As características físico-químicas dos queijos produzidos permaneceram dentro dos padrões da legislação brasileira. Os queijos desenvolvidos apresentaram segurança microbiológica para consumo e as bactérias ácido láticas revelaram-se viáveis no produto por um período de 42 dias. Considerado mais uma alternativa para o público com intolerância a lactose, o queijo coalho trufado delactosado demonstrou melhor aceitação sensorial em relação as demais versões.

Host cell transcriptional profiling during malaria liver stage infection reveals a coordinated and sequential set of biological events.

BACKGROUND: Plasmodium sporozoites migrate to the liver where they traverse several hepatocytes before invading the one inside which they will develop and multiply into thousands of merozoites. Although this constitutes an essential step of malaria infection, the requirements of Plasmodium parasites in liver cells and how they use the host cell for their own survival and development are poorly understood. RESULTS: To gain new insights into the molecular host-parasite interactions that take place during malaria liver infection, we have used high-throughput microarray technology to determine the transcriptional profile of P. berghei-infected hepatoma cells. The data analysis shows differential expression patterns for 1064 host genes starting at 6 h and up to 24 h post infection, with the largest proportion correlating specifically with the early stages of the infection process. A considerable proportion of those genes were also found to be modulated in liver cells collected from P. yoelii-infected mice 24 and 40 h after infection, strengthening the data obtained with the in vitro model and highlighting genes and pathways involved in the host response to rodent Plasmodium parasites. CONCLUSION: Our data reveal that host cell infection by Plasmodium sporozoites leads to a coordinated and sequential set of biological events, ranging from the initial stage of stress response up to the engagement of host metabolic processes and the maintenance of cell viability throughout infection.

Heme oxygenase-1 is an anti-inflammatory host factor that promotes murine plasmodium liver infection.

The clinically silent Plasmodium liver stage is an obligatory step in the establishment of malaria infection and disease. We report here that expression of heme oxygenase-1 (HO-1, encoded by Hmox1) is upregulated in the liver following infection by Plasmodium berghei and Plasmodium yoelii sporozoites. HO-1 overexpression in the liver leads to a proportional increase in parasite liver load, and treatment of mice with carbon monoxide and with biliverdin, each an enzymatic product of HO-1, also increases parasite liver load. Conversely, mice lacking Hmox1 completely resolve the infection. In the absence of HO-1, the levels of inflammatory cytokines involved in the control of liver infection are increased. These findings suggest that, while stimulating inflammation, the liver stage of Plasmodium also induces HO-1 expression, which modulates the host inflammatory response, protecting the infected hepatocytes and promoting the liver stage of infection.

Qualidade microbiológica da água de lavagem das conchas de aço inoxidável de sorveterias da cidade do Recife, PE / Microbiological quality of the water of laudering of the stainless steel shells of ice cream parloies of the city of Recife, PE

Nas sorveterias convencionais e nos "self-services", os sorvetes são armazenados e comercializados em tambores de 20 litros. O produto permanece nesse local durante toda a sua comercialização até que todo o seu conteúdo termine. A remoção dos sorvetes é realizada através de conchas de aço inoxidável por manipuladores da própria sorveteria ou, no caso dos "self-services", pelos próprios consumidores. É uma prática bastante comum após cada remoção do sorvete a introdução da concha em um pequeno balde de aço inoxidável. Esse balde contêm água proveniente da torneira da sorveteria e/ou de depósitos de água mineral. A permanência da concha neste local e a constância do manuseio pelos manipuladores, torna a água desses depósitos rica em nutrientes provenientes dos sorvetes, favorecendo à proliferação de inúmeros microorganismos. Assim sendo, os microorganismos aderidos às conchas, são transportados sistematicamente, constituindo-se um fator primordial de risco à saúde humana. Considerando o exposto, o presente trabalho teve como objetivo, analisar a qualidade microbiológica da água utilizada nos baldes onde ficaram depositadas as conchas de manipulação dos sorvetes. Na pesquisa foram realizadas as seguintes análises: contagem padrão de bactérias aeróbias mesofílicas, contagem de bolores e leveduras, coliformes totais e fecais, Pseudonomas aeruginosa e Salmonella sp. Constatou-se que 90 por cento das amostras de água mineral e da torneira utilizadas para lavagem das conchas se encontravam fora dos padrões determinados pela legislação brasileira para coliformes totais e fecais; 50 por cento apresentaram contagem elevada de bactérias mesofílicas. Observou-se que as amostras de água, resultante das sucessivas lavagens das conchas, apresentaram elevado aumento da carga microbiana inicial, tendo sido também registrada a presença de bolores, leveduras, Salmonella sp. e Pseudomonas aeruginosa.

HGF/MET signalling protects Plasmodium-infected host cells from apoptosis.

Plasmodium, the causative agent of malaria, migrates through several hepatocytes before initiating a malaria infection. We have previously shown that this process induces the secretion of hepatocyte growth factor (HGF) by traversed cells, which renders neighbour hepatocytes susceptible to infection. The signalling initiated by HGF through its receptor MET has multifunctional effects on various cell types. Our results reveal a major role for apoptosis protection of host cells by HGF/MET signalling on the host susceptibility to infection. Inhibition of HGF/MET signalling induces a specific increase in apoptosis of infected cells leading to a great reduction on infection. Since HGF/MET signalling is capable of protecting cells from apoptosis by using both PI3-kinase/Akt and, to a lesser extent, MAPK pathways, we determined the impact of these pathways on Plasmodium sporozoite infection. Although inhibition of either of these pathways leads to a reduction in infection, inhibition of PI3-kinase/Akt pathway caused a stronger effect, which correlated with a higher level of apoptosis in infected host cells. Altogether, the results show that the HGF/MET signalling requirement for infection is mediated by its anti-apoptotic signal effects. These results demonstrate for the first time that active inhibition of apoptosis in host cell during infection by Plasmodium is required for a successful infection.

Survival of protozoan intracellular parasites in host cells.

The most common human diseases are caused by pathogens. Several of these microorganisms have developed efficient ways in which to exploit host molecules, along with molecular pathways to ensure their survival, differentiation and replication in host cells. Although the contribution of the host cell to the development of many intracellular pathogens (particularly viruses and bacteria) has been unequivocally established, the study of host-cell requirements during the life cycle of protozoan parasites is still in its infancy. In this review, we aim to provide some insight into the manipulation of the host cell by parasites through discussing the hurdles that are faced by the latter during infection.