Sweeteners in Brazilian processed foods and beverages: prevalence, profile and concomitant addition of sugars and nutritional claims.

Brazil is experiencing an increased prevalence of overweight and obesity. To overcome these health problems, several strategies have been implemented, including incentives to reduce sugar intake and new packaging labeling. This has promoted an increase in the use of low or non-caloric sweeteners (LNCS). In this study, the use of LNCS in six Brazilian food groups (non-alcoholic beverages, dairy products, baked goods, confectionery, cereals, and condiments) was investigated through label declarations. Three supermarkets were visited in Belo Horizonte, MG, Brazil. Ten out of the 16 LNCS allowed by the Brazilian legislation were declared. Altogether, among the 441 products included, 17.7% contained at least one LNCS, with an average of 2.21 LNCS per sweetened product. Non-alcoholic beverages (37.2%) and dairy products (29.5%) had the highest LNCS occurrence. Combinations of two, three, four, and seven LNCS were found. Artificial sweeteners represented 87.8% of the declared LNCS, with a higher prevalence of acesulfame-K, followed by cyclamate, and sucralose, respectively. Meanwhile, 53.9% of 78 products containing LNCS also had added sugars, and 70.5% used nutritional claims about reduced sugars and/or calories. This scenario highlights the importance of continuous monitoring of LNCS in foods and beverages as front-of-package labeling is not fully implemented yet.

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents.

During cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. Thus, we aimed to investigate the presence and levels of bioactive amines during the processing of two important varieties of cocoa (PS 1319 and Parazinho). The seeds were fermented using five different pulp proportions: 100% (E1), 80% (E2), 60% (E3), and 0% (total pulp removal) (E4). The beans were fermented and dried on a farm following traditional procedures. Soon after, they were roasted and processed into chocolates with 60% cocoa in the laboratory. Bioactive amine contents were determined by ion-pair reversed-phase HPLC and fluorometric detection in the samples before, during, and after fermentation, after drying and roasting (nibs), and in the liquor and chocolate. The only amines found before processing in PS 1319 and Parazinho, respectively, in dry weight basis (dwb), were putrescine (pulp, 13.77 and 12.31; seed, 5.88 and 4.58) and serotonin (seed, 2.70 and 2.54). Fermentation was shorter for Parazinho (156 h) compared to PS 1319 (180 h). The changes in amines were affected by the cocoa variety. During drying, the presence of cadaverine stood out, appearing in all treatments of the PS 1319 variety, reaching 17.96 mg/kg dwb, and in two treatments of the Parazinho variety (100 and 60% pulp). During roasting, most of the amines decreased, except for phenylethylamine, which increased up to 2.47 mg/kg dwb for Parazinho and 1.73 mg/kg dwb for PS 1319. Most of the amines formed and built up (e.g., tyramine, putrescine, and cadaverine) during fermentation were not available or were at low levels in the nibs. Most of the amines found during processing did not reach the final product (chocolate), except for cadaverine in PS 1319 without pulp (7.54 mg/kg dwb). Finally, we confirmed how pulp content, processing, and variety influence the content of bioactive amines in cocoa and chocolate. These changes can be better demonstrated through a heatmap and principal component analysis.

Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil.

Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82-4.67), total acidity (0.14-1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5-4.2 mg/L tyramine, 1.0-23.1 mg/L putrescine, 0.5-66.8 mg/L histamine, and 0.6-2.9 mg/L tryptamine) and one polyamine (0.4-1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4-78.2 mg/L) were observed, as well as high dosages of total (8.87-114.66 mg/L) and free (0.80-38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production.

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.

Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber.

Passiflora tenuifila is a Brazilian native passion fruit consumed by the local population and is a dietary source of bioactive compounds with potential biological activity. The aim of this study is to evaluate the nutritional value of P. tenuifila fruit and its bioactive compounds at two ripening stages. Three batches of fruit were collected at mature-green and ripe stages, and phenolic compounds, carotenoids, and polyamines were analyzed by HPLC-DAD and LC-MS/MS. The fruit is a good source of dietary fiber. Proanthocyanidin dimers are the major phenolic compounds (up to 84%) at both stages, followed by the C-glycosylated luteolin. Lutein and ß-carotene are the major carotenoids, contributing up to 50% of total carotenoids. The OPLS-DA segregates the mature-green and ripe fruits, as carotenoids are responsible for this separation. In conclusion, passion fruit can be consumed at both stages of maturation without losses of bioactive compound contents or nutritional value.

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages.

Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12-263.49 g/kg, 1-30 days, respectively), water holding capacity (89.77%-87.39%, 1-45 days, respectively), and redness (a* value) (10.35-6.09, 1-30 days, respectively), and increases in hardness (TS = 31.92-55.92 N, 1-45 days, respectively; LS = 32.88-61.18N, 160 days, respectively) and TBARS values (1.56-2.38 mg malonaldehyde/kg, 1-60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. PRACTICAL APPLICATION: Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.

UHPLC for quality evaluation of genuine and illegal medicines containing sildenafil citrate and tadalafil.

One of the highest incidences of illegal drug products is related to phosphodiesterase-5 inhibitors, used in treatment of erectile dysfunction, including those containing sildenafil citrate and tadalafil. In this context, comprehensive evaluation of the quality of genuine and illegal medicines was performed. A simple and rapid ultra-high performance liquid chromatography (UHPLC-UV) method to quantify sildenafil and tadalafil in the presence of six degradation products was developed and validated. Sildenafil and tadalafil were submitted to forced degradation. The separation was carried out on a Kinetex C18 (50 × 2.1 mm; 1.7 µm) column with mobile phase composed of acetonitrile and aqueous triethylamine solution. The calibration curves were linear in the range of 14-126 µg mL-1 for sildenafil citrate and 4-36 µg mL-1 for tadalafil and the method proved to be selective, precise, accurate and robust. Sildenafil degraded in oxidative media, whereas tadalafil degraded in acidic, alkaline and oxidative environment. The chemical structures and the mechanisms for the formation of the main degradation products were proposed by UHPLC coupled to tandem mass spectrometry. The UHPLC-UV method was applied in the pharmaceutical analysis of genuine and seized medicines. Some of them did not meet quality standards, mainly due to contents below specifications and the large variation on contents between units within a batch.

Peixe bonito assado: um caso de surto de intoxicação por histamina / Roasted bonito fish: a case of histamine poisoning outbreak

Introdução: A ingestão de altos teores de histamina, cuja formação em peixes está associada à manutenção de peixes escombrídeos em temperaturas inadequadas, geralmente acima dos 4,4 °C, pode levar a um quadro de intoxicação alimentar, conhecido como escombrotoxicose. Objetivo: Relatar surto de escombrotoxicose em pessoas de uma família da cidade de Campinas, SP- Brasil; avaliar os fatores que foram determinantes para sua ocorrência; relatar os passos da investigação epidemiológica; e quantificar o teor de histamina na amostra incriminada. Metodologia: Foram realizadas investigações epidemiológica e sanitária. Foi coletada a sobra do pescado consumido pelos comensais e analisados os parâmetros microbiológicos e os teores de histamina por UHPLC. Resultados e Discussão: Os dados epidemiológicos obtidos da entrevista com os comensais demonstraram associação dos sintomas à intoxicação química, e confirmado pela análise do alimento, que apresentou a concentração de 6407,9 mg/kg de histamina. A inspeção sanitária, realizada no supermercado onde o peixe foi adquirido, indicou ausência de controle de temperatura na ilha de distribuição do pescado. Conclusões: A presente investigação epidemiológica e sanitária concluiu tratar-se de um surto de intoxicação por histamina, no qual uma família de quatro pessoas foi acometida. Com esta investigação, houve a implantação, por parte do supermercado, de controles mais rigorosos da temperatura do pescado, melhoria de sua conservação no gelo e aumento de sua quantidade, na ilha de exposição(AU)

Introduction: Intake of the high levels of histamine, whose production in fishes is associated with the maintenance of scombrid fish at inappropriate temperatures, usually above 4.4 °C; and it may lead to the food poisoning known as scombrotoxicosis. Objective: To report an outbreak of escombrotoxicosis in the members of a family from the city of Campinas, SP-Brazil. Also, to evaluate the factors which were determinant for its occurrence, to report the steps of the epidemiological investigation, and to quantify the histamine content in the incriminated sample. Methodology: Epidemiological and sanitary analyses were performed. The leftovers of the fishes consumed by the guests were collected, and they were analyzed regarding to the microbiological parameters and the histamine levels by means of UHPLC. Results and Discussion: The epidemiological data collected during interviewing the guests indicated an associating between the symptoms and the chemical poisoning, which was confirmed by analyzing the food. And this assay detected the concentrations of 6407.9 mg/kg of histamine. The health inspection carried out at the market, wherein the fish was bought, indicated the absence of temperature control in the distribution of the fish. Conclusions: The present epidemiological and sanitary investigation concluded that it was a case of histamine poisoning outbreak. Owing to this investigation, the supermarket established the more stringent controls of the temperature for preserving the fish, improving their placement in ices and also increasing their quantities(AU)

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts.

The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.

Bioactive amines in sorghum: method optimisation and influence of line, tannin and hydric stress.

The profile and levels of bioactive amines in different sorghum lines were reported for the first time. The amines were quantified by ion-pair HPLC, post-column derivatisation with o-phthalaldehyde and fluorimetric detection. The extraction procedure was optimised: 420 µm particle size, extraction with 5% trichloroacetic acid and three extractions. The screening of 22 sorghum lines showed that four of the ten amines investigated were detected. Spermine and spermidine were the prevalent amines (100%), followed by putrescine (77%) and cadaverine (14%). Total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60-100% of the total. Sorghum without tannin had higher amines levels compared to sorghum with tannin and cadaverine was specific to samples without tannin. Hydric stress caused accumulation of spermidine in the grains and affected the levels of other amines at rates depending on the presence or not of tannin. Sorghum is a significant source of polyamines.

Prevalence of Salmonella and Campylobacter on broiler chickens from farm to slaughter and efficiency of methods to remove visible fecal contamination.

A study was conducted to investigate the prevalence of Salmonella and Campylobacter from farm to slaughter. The efficiency of trimming and water spray (490 to 588 kPa pressure) on the removal of visible fecal contamination from broiler carcasses before chilling was also investigated. Drag swabs were used to sample litter from the farm houses. Samples of ceca and carcasses without and with visible fecal contamination before and after trimming or spray washing of fecal contamination were taken during slaughter of the flocks previously visited at the farms. There was a low prevalence of Salmonella on the litter from the farms (5%) and cecum and carcasses (0%). However, Campylobacter jejuni and Campylobacter coli were present in farms' litter (100 and 58.8%, respectively), cecum samples (100 and 70.6%, respectively), and carcasses with (58.8 and 11.6%, respectively) and without (17.6 and 9.8%, respectively) visible fecal contamination. There was high prevalence of C. jejuni but at low counts and low prevalence and high counts of C. coli. Campylobacter lari was not detected in any sample. Trimming the visible fecal contamination decreased the prevalence of C. jejuni but increased occurrence of C. coli. Trimming did not reduce the counts of Campylobacter and of hygiene indicator microorganisms on the carcasses. Water shower reduced the counts of hygiene indicator microorganisms by 20%. Therefore, control measures for preventing introduction of Campylobacter and the use of good hygienic conditions are needed to warrant the microbiological quality and safety of broiler carcasses.

Surto de intoxicação por histamina associado ao consumo de atum em conserva no Estado de São Paulo, Brasil / Histamine poisoning outbreak associated with consumption of canned tuna in the State of São Paulo, Brazil

Atuns e afins da família Scombridae são particularmente susceptíveis à formação de histamina por conterem grandes quantidades de histidina livre no tecido muscular. Esses peixes estão frequentemente associados a surtos de intoxicação histamínica em diversos países. Considerando que a presença de histamina representa um risco à saúde humana, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA), pela Instrução normativa nº 46/2011, estabeleceu um nível de tolerância para histamina em conservas de atuns e bonitos (100 mg/kg). Neste trabalho relata-se um surto de intoxicação histamínica causado por atum (em conserva) ocorrido em abril de 2013, em uma escola do município de São Paulo, SP (Brasil) que acometeu diversas crianças após a ingestão da refeição do dia (almoço). Foram analisadas quanto ao teor de histamina as seguintes amostras: atum ralado com óleo comestível e caldo vegetal em conserva refogado com temperos (preparado na escola), uma embalagem original fechada de atum ralado com óleo comestível e caldo vegetal em conserva, do mesmo lote utilizado no refogado, e uma embalagem original de atum ralado com óleo comestível e caldo vegetal em conserva violada contendo fragmentos de atum. Não foi detectada histamina no produto com embalagem original fechada. Já no atum preparado e nos fragmentos de atum da embalagem, os teores foram de 1076,5 e 1534,7 mg/kg, respectivamente. Esses resultados são coerentes com os sintomas relatados na investigação do surto (manchas vermelhas ao redor da boca e face, edema ao redor dos olhos). Os dados sugerem que pode ter ocorrido uma contaminação cruzada e/ou estocagem em temperatura abusiva após o preparo, uma vez que a amostra do mesmo lote que estava intacta não continha histamina. Com este trabalho, pôde-se confirmar a intoxicação histamínica das pessoas acometidas devido ao consumo de altos teores de histamina presente no alimento preparado à base de atum em conserva...

Evaluation of three sampling methods for the microbiological analysis of broiler carcasses after immersion chilling.

Countries have different official programs and implement different sampling methods for the detection of Salmonella on poultry carcasses. In Brazil, a 25-g sample of skin and muscle excision (SME) from the wings, neck, and pericloacal parts is used; in the European Union (EU), a 25-g sample of neck skin (NSE) is used; and, in the United States, the whole carcass is rinsed with 400 ml of diluent (WCR). In the present study, these methods were evaluated to compare Salmonella occurrence and counts of hygiene indicator microorganisms (Escherichia coli, Enterobacteriaceae, and total viable count of aerobic mesophilic bacteria) using different carcasses from the same flock and also using different analytical units taken from the same carcass. Eighty flocks, with four broiler carcasses from each, were included in this study; three broilers were sampled according to protocols from Brazil, the EU, and the United States, and the last one by all three methods. SME, NSE, and WCR provided equivalent results (P > 0.05) for Salmonella detection on broiler carcasses when using different carcasses from the same flock and when using the same carcass. The predominant serovar was Salmonella Enteritidis. For the enumeration of hygiene indicator microorganisms, WRC provided higher counts than SME or NSE (P < 0.05), when using both the same or different carcasses. Therefore, it is possible to directly compare Salmonella results in poultry carcasses when using the methods recommended by the legislative bodies of Brazil, the United States, and the EU. However, WCR provides the best results for hygiene indicator microorganisms.

The role of L-arginine and inducible nitric oxide synthase in intestinal permeability and bacterial translocation.

BACKGROUND: Arginine has been shown to have several immunological and trophic properties in stressful diseases. Its metabolites, nitric oxide (NO) and polyamines, are related to arginine's effects. Thus, the aim of this study was to determine the effects of the NO donor L-arginine and the role of inducible NO synthase (iNOS) on intestinal permeability and bacterial translocation in a model of intestinal obstruction (IO) induced by a simple knot in the terminal ileum. MATERIAL AND METHODS: Male C57BL6/J wild-type (WT) and iNOS knockout (iNOS-/-) mice were randomized into 6 groups: Sham and Sham-/- (standard chow), IO and IO-/- (standard chow +IO), and Arg and Arg-/- (standard chow supplemented with arginine + IO). After 7 days of treatment with standard or supplemented chows, IO was induced and intestinal permeability and bacterial translocation were evaluated. The small intestine and its contents were harvested for histopathological and morphometric analysis and the determination of polyamine concentration. RESULTS: Pretreatment with arginine maintained intestinal permeability (P > .05; Arg and Arg-/- groups vs Sham and Sham-/- groups), increased polyamine concentration in intestinal content (P < .05; Arg vs IO group), and decreased bacterial translocation in WT animals (Arg group vs IO and IO-/- groups). Absence of iNOS also presented a protective effect on permeability but not on bacterial translocation. CONCLUSION: Arginine supplementation and synthesis of NO by iNOS are important factors in decreasing bacterial translocation. However, when intestinal permeability was considered, NO had a detrimental role.

Bioactive amines in soy sauce: validation of method, occurrence and potential health effects.

The objective of this study was to investigate the levels of bioactive amines in soy sauce. A method for the extraction of amines was optimized and an ion pair-HPLC method was validated. Overall, tyramine was the prevalent amine, followed by putrescine, histamine, phenylethylamine and cadaverine. The concentrations of amines varied widely among samples. The brands could be divided into two groups. The first one contained three amines; there was prevalence of cadaverine followed by tyramine and putrescine; and total amine levels were low. The second group contained four amines; there was prevalence of tyramine followed by histamine, phenylethylamine and putrescine; and total amine levels were high. A brand with lower NaCl levels contained significantly higher amine levels. Based on the levels of amines detected, a high percentage of samples could cause adverse effects to human health.

Optimization of the analytical extraction of polyamines from milk.

Polyamines play an important role as growth promoters, in the maturation of the intestinal tract of infants and in the modulation of the immune response; consequently, the importance of polyamines in the diet of infants and adults is well established. However, information on the occurrence and levels of polyamines in cow's milk and milk from other species (including human milk) is contradictory. Furthermore, the methods used for the extraction of amines from these samples vary widely. Therefore, a method for the accurate analysis of amines in milk from different species and in milk products is needed. A sequential strategy of experimental designs was used to optimize the analytical extraction of polyamines from milk. The dependent variables that significantly affected the recoveries were screened through a Plackett-Burman design. Sulfosalicylic acid (SSA) provided better recoveries compared to trichloroacetic acid. Centrifugation time and speed during extraction were independent variables. The Central Composite Rotational Design used to optimize the dependent variables indicated that the optimal conditions for the extraction of polyamines were 40s vortexing, four successive extractions, and an SSA concentration of 1.5%. These conditions provided recoveries ≥ 92.8% and CV ≤ 5.8%. The experiments confirmed the predicted results, indicating that the optimized conditions and models used were effective in the determination of amines from milk. Samples of raw milk and milk beverages were observed to be poor sources of spermine and spermidine, whereas human milk contained both amines.

Old beagle dogs have lower faecal concentrations of some fermentation products and lower peripheral lymphocyte counts than young adult beagles.

The effects of age on microbiota composition, gut fermentation end-product formation and peripheral lymphocyte numbers were compared between old and young adult Beagle dogs fed four kibble diets differing in yeast cell wall contents. The experiment had a double 4 × 4 Latin square design, one with four mature dogs (4 years old) and the other with four old dogs (10 years old), with four replicates (diets) per dog. In each period a 15 d adaptation period preceded a 5 d total collection of faeces for the digestibility trial. On day 21, fresh faecal samples were collected for the determination of bacterial enumeration, pH, biogenic amine and short-chain fatty acid. Flow cytometry was used for immunophenotypic evaluation. Dogs were fed four kibble diets with similar composition with 0, 0.15, 0.30 and 0.45 % of yeast cell wall (as-fed), respectively. Data were evaluated using general linear models of Statistical Analysis Systems statistical software (P < 0.05). No evidence of a difference in faecal bacteria counts between ages was found (total aerobes, total anaerobes, Bifidobacterium, Lactobacillus, Clostridium and Escherichia coli: P>0.15). Faecal concentrations of butyrate, histamine, agmatine and spermine were lower (P ≤ 0.05) and faecal pH was higher (P = 0.03) in older dogs than in mature adult dogs, suggesting an alteration in bacterial metabolic activity, or in the rate of intestinal absorption of these compounds. Concentrations of T-lymphocytes, T-cytotoxic lymphocytes and B-lymphocytes were also lower (P ≤ 0.01) in older dogs than in mature adult dogs. The study confirmed alterations in peripheral lymphocytes and revealed a reduced concentration of some fermentation end products in the colon of old dogs.

Sodium butyrate does not decrease the evolution of precancerous lesions in rats.

PURPOSE: To evaluate the preventive effect of sodium butyrate in the appearance of aberrant crypt foci (ACF) in rats after induction with the carcinogen 1,2-dimethylhydrazine (DMH). METHODS: Forty Wistar rats were separated into four groups (n=10) distributed as follows: control 1, control 2, butyrate 1 and butyrate 2. The groups control 1 and butyrate 1 remained under experimentation for 4 weeks, while the groups control 2 and butyrate 2 remained for 8 weeks. In the first four weeks, the animals of the control groups received water ad libitum and the animals of the butyrate groups received a sodium butyrate solution (3.4%) ad libitum. Injections of the drug 1,2-dimethylhydrazine were applied during the two first weeks of the experiment in all the animals, concurrently with the application of sodium butyrate. The large intestine of the animals was removed, for the analysis of the ACF and of the content of polyamines. The animal feces were collected for the analysis of the SCFA profile. RESULTS: The spermidine presented a higher concentration in the group butyrate 2 in comparison to the group control 2. There was a significant difference in the concentration value (µmol/mL) of acetate in comparison to the groups control 2 and butyrate 2. CONCLUSION: The use of sodium butyrate together with the induction of colorectal cancer was not effective in the prevention of the disease progression.

Sodium butyrate does not decrease the evolution of precancerous lesions in rats / Butirato de sódio não diminui a evolução de lesões pré-neoplásicas em ratos

PURPOSE: To evaluate the preventive effect of sodium butyrate in the appearance of aberrant crypt foci (ACF) in rats after induction with the carcinogen 1,2-dimethylhydrazine (DMH). METHODS: Forty Wistar rats were separated into four groups (n=10) distributed as follows: control 1, control 2, butyrate 1 and butyrate 2. The groups control 1 and butyrate 1 remained under experimentation for 4 weeks, while the groups control 2 and butyrate 2 remained for 8 weeks. In the first four weeks, the animals of the control groups received water ad libitum and the animals of the butyrate groups received a sodium butyrate solution (3.4 percent) ad libitum. Injections of the drug 1,2-dimethylhydrazine were applied during the two first weeks of the experiment in all the animals, concurrently with the application of sodium butyrate. The large intestine of the animals was removed, for the analysis of the ACF and of the content of polyamines. The animal feces were collected for the analysis of the SCFA profile. RESULTS: The spermidine presented a higher concentration in the group butyrate 2 in comparison to the group control 2. There was a significant difference in the concentration value (µmol/mL) of acetate in comparison to the groups control 2 and butyrate 2. CONCLUSION: The use of sodium butyrate together with the induction of colorectal cancer was not effective in the prevention of the disease progression.

OBJETIVO: Avaliar o efeito preventivo do butirato de sódio no surgimento de focos de cripta aberrante (FCA) em ratos após a indução com o carcinógeno 1,2-dimetilhidrazina. MÉTODOS: Quarenta ratos foram divididos em quatro grupos, com dez animais em cada. Os grupos controle 1 e butirato 1 ficaram em experimentação por 4 semanas e os grupos controle 2 e butirato 2 por oito semanas. Nas primeiras quatro semanas, os animais dos grupos controle receberam água ad libitum e os animais dos grupos butirato receberam solução de butirato de sódio (3,4 por cento) ad libitum. Em todos os animais foram aplicadas quatro injeções subcutâneas da droga 1,2-dimetilhidrazina nas duas primeiras semanas, concomitante a administração do butirato de sódio. Foi retirado o intestino grosso dos animais, para análise dos FCA e do teor de poliaminas. As fezes dos animais foram recolhidas para análise do perfil de AGCC. RESULTADOS: A espermidina apresentou maior concentração no grupo butirato 2 em relação ao grupo controle 2. Foi encontrada diferença significativa no valor da concentração de acetato quando comparado os grupos controle 2 e butirato 2. CONCLUSÃO: A utilização do butirato de sódio concomitante à indução do câncer colorretal não se mostrou efetiva na prevenção da progressão da doença.

Atividade antimicrobiana in vitro do rizoma em pó, dos pigmentos curcuminóides e dos óleos e dos essenciais da Curcuma longa L. / In vitro antimicrobial activity of the ground rhizome, curcuminoid pigments and essential oil of Curcuma longa L.

Este trabalho teve como objetivo avaliar a atividade antimicrobiana da cúrcuma em pó, da curcumina disponível no comércio, dos pigmentos curcuminóides purificados e dos óleos essenciais da cúrcuma. As amostras foram analisadas quanto aos teores de pigmentos curcuminóides por cromatografia líquida de alta eficiência. O óleo essencial foi também analisado quanto à densidade, índice de refração e perfil das substâncias voláteis por cromatografia gasosa e detector de ionização de chamas. A atividade antimicrobiana in vitro foi determinada pelo método de difusão em ágar com discos de papel estéreis, impregnados com os extratos, sendo os diâmetros dos halos de inibição medidos com paquímetro. Os extratos etanólicos da cúrcuma, da curcumina comercial, e dos pigmentos curcumina e desmetoxicurcumina não inibiram o crescimento de Staphylococcus aureus, Bacillus subtilis, Salmonella choleraesuis, Escherichia coli, Aspergillus niger, Saccharomyces cerevisiae, e Candida albicans. Apenas o extrato etanólico da bisdesmetoxicurcumina apresentou atividade antimicrobiana em relação ao B. subtilis. O óleo essencial da cúrcuma apresentou atividade antimicrobiana para o B. subtilis, S. choleraesuis, E. coli, A. niger e S. cerevisiae, sendo que essa atividade aumentou em função do aumento da concentração. Os halos de inibição, obtidos com o óleo essencial, foram significativos, quando comparados aos respectivos antibióticos tradicionais, cloranfenicol e anfotericina, indicando ser o óleo essencial da cúrcuma um agente antimicrobiano em potencial.

The objective of this work was to investigate the antimicrobial activity of ground turmeric, commercially available curcumin, purified curcuminoid pigments and turmeric essential oils. The samples were analyzed for the levels of curcuminoid pigments by high performance liquid chromatography. The essential oil was also analyzed for density, refractive index and profile of volatile compounds by gas chromatography-flame ionization detection. The in vitro antimicrobial activity was determined by the agar diffusion method using sterile disks impregnated with the extracts and the diameters of the inhibition zones were measured using a caliper. The ethanolic extracts of turmeric, commercial curcumin, and the purified pigments curcumin and demethoxycurcumin did not inhibit the growth of Staphylococcus aureus, Bacillus subtilis, Salmonella choleraesuis, Escherichia coli, Aspergillus niger, Saccharomyces cerevisiae, and Candida albicans. Only the ethanolic extract of bisdemethoxycurcumin showed in vitro antimicrobial activity on B. subtilis. The essential oil of turmeric inhibited the growth of B. subtilis, S. choleraesuis, E. coli, A. niger and S. cerevisiae. The antimicrobial activity increased with an increase in the concentration of the essential oil. The inhibitory effects on the microorganisms were significant when compared to the respective traditional antibiotics chloranphenicol and anphotericin. This result indicates that the essential oil from turmeric is a potential antimicrobial agent.