Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml-1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.

Contaminação fúngica de plantas medicinais utilizadas em chás / Fungal contamination of medicinal plants used in teas

Este trabalho teve como objetivo avaliar a qualidade microbiológica quanto à presença de fungos filamentosos em ervas do tipo Peumus boldus Molina (Boldo), Pimpinella anisum L. (erva-doce) e Matricaria chamomilla L. (Camomila) comercializadas na cidade de Campina Grande (Paraíba). Nove amostras de cada planta foram analisadas, totalizando 27 amostras, obtidas aleatoriamente nas feiras livres e barracas informais da cidade. Cada 10 g de amostra foram suspensas em 90 mL de solução salina 0,89% estéril, obtendo-se o concentrado, a partir do qual foram realizadas diluições sucessivas. A seguir, uma alíquota de 0,1mL de cada diluição foi semeada em placas de Petri contendo Ágar Sabouraud Dextrose, as quais foram incubadas à temperatura ambiente por cinco a dez dias. Após este período foram contadas as colônias fúngicas presentes e realizados seus respectivos microcultivos para identificação através de microscópio óptico. Foram encontrados fungos toxigênicos como Aspergillus sp., Penicillium sp. e Fusarium sp., estando o primeiro presente em todas as amostras avaliadas. Também foram identificados os fungos Exophiala sp. E Fonsecaea sp., que possuem importância clínica, podendo causar micose. A forma como estas plantas são armazenadas para comercialização e a falta de fiscalização torna questionável a qualidade das plantas comercializadas para obtenção de chás, o que pode comprometer a saúde do consumidor ao utilizar esses produtos na forma de Chá.

The aim of this study was to assess the microbiological quality, with regard to the presence of filamentous fungi, of the tea herbs Peumus boldus Molina (boldo leaf), Pimpinella anisum L. (anise) and Matricaria chamomilla L. (wild chamomile) marketed in the city of Campina Grande (Paraiba State, Brazil). Nine samples of each plant, totaling 27 samples, were randomly collected in street markets and informal stalls in the city. In the laboratory, 10 g of each sample was ground and suspended in 90 mL of 0.89% sterile saline solution, affording the concentrate from which serial dilutions were obtained. Aliquots of 0.1 mL of each dilution were spread on plates of Sabouraud Dextrose Agar, which were then incubated at room temperature for five to ten days. After this period, the fungal colonies were counted, their morphology was analyzed and subcultures were made on slides for identification by optical microscope. Toxigenic fungi such as Aspergillus sp., Penicillium sp. and Fusarium sp. were found, the first being present in all plant samples. The fungi Exophiala sp. and Fonsecaea sp., which are clinically significant as they can cause mycoses, were also identified. The method of storing these plants before sale and the lack of inspection raise questions about the quality of the marketed herbs, suggesting that the health of the consumer who uses these products to make tea could be harmed.