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The aim of this study was to evaluate the biological and antimicrobial activities of commercial freeze-dried whey fermented by lactic acid bacteria in order to valorize this high polluting liquid waste of the dairy industry. Freeze-dried whey was fermented by different strains of Lactobacillus plantarum (CECT 220, 221, 748) at three different times of fermentation (24, 48, 72 h). Afterwards, the extract was purified on centricon amicon with a cut-off of 3 kDa to obtain a permeate consisting of small bioactive compounds reported in the literature to show greater bioactivity. The purified and diluted samples were subjected to the biological and antimicrobial tests for the evaluation of antioxidant, antihypertensive, iron binding, and antifungal activities and identification of phenolic compounds. The results highlighted a radical cation scavenging activity ranging from 1.415 to 2.083 mmol trolox equivalents TE per kg of dry weight, a percentage of iron binding capacity ranging between 23-55% and a percentage of ACE inhibitory activity ranging between 67-85%. The optimal biological activity was obtained from whey fermented by L. plantarum 220 for all the assays performed, except for the iron chelating activity. Furthermore, the antifungal analysis showed a good activity against the mycotoxigenic fungi belonging to Fusarium generum (F. moniliformis, F. graminearum and F. verticillioides), while a slight activity was obtained for Aspergillus and Penicillium generum. This antifungal activity could be correlated to the production of phenolic compounds during fermentation. The obtained results support the hypothesis of using whey as a functional ingredient to improve food preservation.

Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi. Some of the cell-free supernatants (CFS) tested showed in vitro antifungal activity versus pathogenic fungi. The highest fungicidal activity was observed in the fermented CFS of Paenibacillus chibensis CECT 375, Bacillus amyloliquefaciens CECT 493, and Pantoea agglomerans CECT 850, which showed a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values of 125 and 250 g/L, respectively. The compounds responsible for the antifungal activity, such as organic and phenolic acids, were determined. Lactic acid, acetic acid, benzoic acid, and phenyllactic acid among others can be related to antifungal activity. HPLC-MS/MS analysis showed a reduction of ochratoxin A (OTA) and aflatoxin B1 (AFB1) up to 26% (Paenibacillus alvei CECT 2) and 55% (Paenibacillus polymyxa CECT 155), respectively. The present study prompts that metabolism products of BCAs are propitious for the bioconservation of food, due to their ability to reduce the proliferation of mycotoxigenic fungi and mycotoxins production.

A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content, a decrease in milk pH, and an increase in the total bacterial count were evidenced. LAB viability in fermented milk during storage remained around 8 log10 CFU/mL. This workflow can be useful for the isolation of new probiotics and the development of fermented milks with probiotic properties to promote host health.

Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile microplates. Then, the antifungal activity of the volatile PA was determined by depositing it on filter paper and Hydroxyethylcellulose (HEC) gels, which were placed in airtight 1L flasks together with PDA and maize and barley grain inoculated with both fungi. The MFC in liquid medium of A. flavus and P. verrucosum was 93.8 and 187.5 mg/L respectively. However, PA doses of 300 and 200 mg/L on HEC gels were required in order to observe significant antifungal and antimycotoxigenic activity in maize and barley grain inoculated with these fungi.

Microbial fermentations have long represented a way of natural biopreservation of raw materials, which frequently originated new food products. Among them, traditionally fermented products still manufactured by native populations all around the world are source of lactic acid bacteria (LAB) strains with high biotechnological potential. LAB are food grade microorganisms and therefore a good alternative to chemicals to be applied in food preservation. A total of 130 LAB isolates recovered from “chicha” and “tocosh”, traditional fermented Andean products of vegetal origin, were screened for antimicrobial activities against spoiler fungi Meyerozyma guilliermondii CECT 1021 (synonym Pichia guilliermondii ), Penicillium roqueforti CECT 2905 NT , Aspergillus oryzae CECT 2094 NT and Aspergillus niger CECT 2807 as well as against foodborne pathogens Escherichia coli O157:H7 CECT 5947, Listeria innocua CECT 910 T and Salmonella enterica subsp. enterica serovar Typhi CECT 4138. LAB isolates represented nine species and four genera that exhibited a general inhibition of food pathogens and were also active against A. oryzae and M. guilliermondii while a poor inhibition of A. niger and P. roqueforti was produced. Antifungal activity of cell free supernatants (CFS) from seven selected strains grown in MRS was confirmed against toxigenic fungi Aspergillus parasiticus CECT 2681, Penicillium expansum CECT 2278 and Fusarium verticilloides CECT 2987 and also on the three foodborne bacteria included in the study. Phenyllactic and 3,5-Di-O-caffeoylquinic acids were identified as the predominant bioactive compounds in CFS by QuEChERS extraction with LC-MS-LIT detection approach. Four out of seven strains free of antibiotic resistances involving L. plantarum M5MA1 and M9MM1 from chicha and L. fermentum T3M3 and Lc. mesenteroides T1M3 from tocosh showed high potential to be used as biopreservatives in food applications.

Oil can be recovered from kerogen in oil shale by pyrolysis. The devolatilization kinetics of the pyrolysis of oil shale from the Irati Formation in Brazil was studied. Kinetic parameters were determined from dynamic thermogravimetric analysis over the temperature range 323–1173 K, using different model-free methods. Evaluation and validation were performed by pyrolysis at 673 K for 3 hours. It was found that the activation energy depended on the extent of conversion. Activation energy increased over the range 215–255 kJ/mol for conversion in the range 0.15 ≤ α ≤ 0.55, where α = 1 for pyrolysis at 1173 K. When the reaction rate was high, the conversion calculated using kinetic parameters derived by the Friedman method was more accurate than those calculated from the Flynn–Wall–Ozawa and the Kissinger–Akahira–Sunose methods. The latter two methods performed better when the reaction rate was lower, i.e., at higher conversion. Isothermal kerogen pyrolysis approached an incomplete conversion limit that could ...

Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life study of the reduction of fungal growth, mycotoxin production and the use of the additive calcium propionate in bread. A total of 27 peptides from α-lactalbumin, β-lactoglobulin, κ-casein and lactoferrin were identified. HGW evidenced fungal growth inhibition and presented minimum inhibitory concentration and minimum fungicidal concentration ranges of 3.9–62.5 and 15.8–250 g HGW/L, respectively. Bread with HGW displayed a 1-log reduction of fungal growth, 85–100% mycotoxin production, and extended the shelf-life by 2 days.

The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 &mu, M TE) and stomach (4797 &mu, M TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.

Whey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a wheybased medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/ mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5–0.6 log CFU/g and an improvement in shelf life of 1–2 days in relation to control bread.

Editorial - Dossiê: Puebla: 40 anos

Facultad de Ingeniería Civil. Maestría en Infraestructura del Transporte en la Rama de las Vías Terrestres Rock behaviour in the subsoil involves stress changes due excavations among others factors that affecting physical and mechanical properties. Furthermore, if it is conjugate with the rock deterioration it will have rock mass instabilities. Rock degradation has been few considered in the traditional design methods, because these focus in the "in situ" rock properties obtained in the moment of the exploration. One way to characterize the rock mass deterioration is through rock cores obtained from geotechnical boreholes, applying the observational method and the laboratory test. In this study it is obtained the deterioration in ignimbrite rock samples from south Morelia, through laboratory tests with the finality to study the influence in the changes of its physical and mechanical rock properties. In this way, it were determined density, absorption, porosity, uniaxial compressive strength, tensile strength, P wave velocity and the durability, according to the normative. Also, RMR and Q classification systems were realized. In the case of the slake durability test, it was added three cycles to those considered in the normative. The durability index obtained after the fifth cycle (Id5) was correlated with the other determined properties, this allowed defining that from the fifth cycle the wastage rock is constant. Furthermore and according to the obtained results it was observed that the state of alteration impact in the mechanical and the physical properties. Ignimbrites with high Id5 presents low porosity and absorption as well as, high values of density, compressive strength, tensile strength and P wave velocity values. Finally, to validate results a comparison of the mechanical and physical properties with other investigations in ignimbrites rocks were realized. The values obtained are according within the ranges published by the other researchers. El comportamiento de las rocas en el subsuelo involucra cambios de esfuerzos al momento de sufrir cualquier tipo de excavación que, influyen directamente en las propiedades físicas y mecánicas de las mismas, lo que se traduce en un deterioro relacionado con la inestabilidad de los macizos rocosos. Al deterioro de la roca se le da poca importancia, ya que los métodos de diseño se enfocan en evitar mecanismos de falla más profundos. Una manera de caracterizar el deterioro de un macizo rocoso en laboratorio, es a través de los núcleos de roca obtenidos de los sondeos geotécnicos. Este trabajo se centró en la determinación del deterioro de núcleos de rocas ignimbríticas del sur de la ciudad de Morelia, a través de ensayos de laboratorio. Se determinaron las propiedades de densidad, absorción, porosidad, resistencia a la compresión uniaxial, resistencia a la tensión, velocidad de onda P y durabilidad de acuerdo con la normativa correspondiente. También se realizaron las clasificaciones geomecánicas RMR y Q. En la prueba de durabilidad se realizaron tres ciclos adicionales a los considerados en las normativas (dos ciclos). El índice de durabilidad después del quinto ciclo (Id5) se relacionó con las demás propiedades determinadas. De lo anterior, se pudo observar la influencia del estado de alteración en los cambios de las propiedades físicas y mecánicas. Las ignimbritas con Id5 alto tienen bajos valores de porosidad y absorción y altos valores de densidad, resistencia a la compresión, resistencia a la tensión y velocidad de onda P, y de manera recíproca. Por último se realizó una comparación de las propiedades determinadas en este trabajo con otras investigaciones aplicadas en este mismo tipo de roca y en otros países. Los valores obtenidos se encuentran dentro de los rangos publicados por otros investigadores.

Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination of harvested products with mycotoxins.

The objective of this study was to evaluate a water‐soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC‐ESI‐MS‐TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the sourdough control and improved to the shelf life of 1 to 2 days compared to control bread with 0.2% calcium propionate. Therefore, LAB are an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food. PRACTICAL APPLICATIONS: This study presents the importance of sourdough fermented by Lactobacillus plantarum spp. and the production during the fermentation of bioactive metabolites with antifungal activity. When applied in the preparation of bread, it is able to increase the useful life of the bread and its efficiency can be compared to that of calcium propionate. It is thus an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.

The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) againstAspergillus flavus(8111 ISPA) aflatoxins (AFs) producer andPenicillium verrucosum(D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated withP. verrucosumand corn withA. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB1) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth ofA. flavuswas observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).

The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 &micro, L/L of AITC were added, the silo system was closed and incubated for 30 days at 21 &deg, C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 &deg, C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB1) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).

Objectives: Growing evidence of the importance of motor competence for developing a healthy lifestyle has been established in the last decade. Nonetheless, no single instrument or observation tool have been able to fully measure this construct, particularly because most were built for the diagnosis of children in risk for motor impairment; are limited to a few years of the developmental span; lack objectivity in the assessment protocols; or do not include the locomotor, stability, and manipulative components. This led to the difficulty of comparing researches, and longitudinally follow children into adulthood. Recently, a novel proposal to assess motor competence was presented - the Motor Competence Assessment (MCA) - and this study aims to present the MCA normative data from 3-to-23 years. Design and methods: Two thousand and eighty-seven participants (1102 boys) between 3 and 23 years of age were evaluated in the MCA (standing long jump, 10 m shuttle run,throwing velocity, kicking velocity, lateral jumps, shifting platforms). Results for each test were introduced in the LMS Chartmaker 2.3. The best model for test and sex was used, resulting in normative curves and percentile values. Results: Final norms showed a good fit to the instrument developmental expectations, allowing to differ entiate and classify performances along the age interval. Conclusions: The MCA age- and sex- normative values allow to assess motor competence from childhood to early adulthood. Future directions will include obtaining a total MCA score and the normative scores for the MCA components (stability, locomotion, object control), and to expand the norms to adulthood and old age 4811-99FE-2ECD | Luis Paulo Rodrigues info:eu-repo/semantics/publishedVersion

Brazil is the largest producer of paddy rice in the American Continent, straw discarded in the field after the rice harvest can be used for methanol production and help mitigate the impact of global warming. This paper presents the first environmental impact study of the life cycle of rice straw methanol in Brazil, whose objective was to produce an inventory and determine impacts on global warming based on collected data from actual logistic process of rice straw grown in a region in southern Brazil, since there is no such information in the Brazilian literature. Methanol production from rice straw involves different activities associated with rice cultivation, straw collection, straw transportation, and methanol production. The study focuses on the detailed evaluation of the processes responsible for direct and indirect emissions, including emissions from decomposition processes in the flooded rice fields and carbon neutral emissions from the methane production stage. The results show that the removal of rice straw from the field after harvest promoted the reduction of biogenic emissions of methane, on the other hand increased nitrous oxide and carbon dioxide emissions due to the higher use of fertilizers to maintain the yield of harvested rice. The rice straw required for the methanol plant with an annual production of 148.70 thousand tons level is 4.52 kg per of kg methanol and the life cycle carbon footprint is 8.09 × 10−01 kg CO2eq per kg methanol, of which straw collection stage is the largest contributor with a share of 43.15%, followed by transport of straw bales with 15.32%. Comparing to fossil methanol, biomethanol has the potential to reduce GHG emissions by 67–74%. This advantage is a consequence of the carbon dioxide emissions from the gasification, gas conditioning, and rice straw burning processes being considered as neutral carbon.

During long periods without school, children are more susceptible to unhealthy behaviors, such as an increase in sedentary behaviors, which has a negative impact on children?s motor competence (MC). The COVID-19 lockdown offered us a unique opportunity to test, in a quasi-experimental setting, the impact of lockdown movement restrictions on children?s MC. We assessed the motor competence of 114 children aged 6?9 years using the motor competence assessment. All children were tested before and after the COVID-19 lockdown. Chi-square and 2 ? 2 ANOVA (sex by moment) were used to further analyze the data. Regardless of sex, motor performances in all tests (except for jumping sideways in boys) were lower when compared with performances before lockdown. There was a marked decreasing trend in children?s levels of MC, shifting from an upper to a lower quartile in different tests. The results after the lockdown were always significantly inferior to the results before lockdown in all motor tests (except jumping sideways), in the three components of MC, and in global MC. Children?s global MC score decreased by an average of 13 points in boys and 16 points in girls. The imposed movement restrictions had a negative effect on children?s motor competence development. 4811-99FE-2ECD | Luis Paulo Rodrigues N/A

Food spoilage caused by mycotoxigenic fungi represents an important food safety problem. Lactic acid bacteria (LAB) are used as starter cultures in a larger number of food products. In this study, 16 strains of LAB were cultivated in MRS broth under anaerobiosis. Then, cell free supernatants were obtained by centrifugation and their antifungal activity against Aspergillus parasiticus and Penicillium expansum was tested using the disc-diffusion method. Furthermore, the LABs that showed in vitro antifungal activity were used in bread fermentation with yeast in order to study fungal growth inhibition and aflatoxin (AF) reduction in processed bread previously inoculated with A. parasiticus. The compounds present in the fermented medium of six LAB strains induced inhibition of P. expansum growth, whereas five probiotic strains produced antifungal compounds against A. parasiticus. The analysis by liquid chromatography coupled to mass spectrometry in tandem showed a reduction of the AF content in bread samples fermented with yeast and LABs. The reduction of AFs ranged from 84.1 to 99.9%. Moreover, bread sample studies showed a shelf life increase of about 3–4 days.

Post-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantified. Several cell-free supernatants (CFS) showed in vitro antifungal activity against toxigenic fungi. The highest antifungal activity was observed in the CFS of Lactobacillus plantarum TR7 and L. plantarum TR71, these showed a range of MFC values of 6.3–100 g/L. Antifungal compounds were identified in CFS as organic acids, phenolic acids and VOCs. Lactic acid, acetic acid, phenyllactic acid and pyrazine derivatives can be related for the antifungal activity. Bio-preservation of tomato with the CFS fermented by L. plantarum TR7 and L. plantarum TR71 decreased the microbial count by 1.98–3.89 log10 spores/g in comparison to the treatment with medium non-fermented.

Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125–10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1–3 days.

Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination of harvested products with mycotoxins. Fusarium graminearum is one of the most common FHB-causing species in wheat and barley cropping systems. We assessed the ability of different botanical extracts to suppress essential stages of the fungal life cycle using three strains of F. graminearum (FG0410, FG2113, and FG1145). The botanicals included aqueous extracts from white mustard (Sinapis alba) seed flour (Pure Yellow Mustard [PYM] and Tillecur [Ti]) as well as milled Chinese galls (CG). At 2% concentration (wt/vol), PYM and Ti completely inhibited growth of mycelium of all F. graminearum strains whereas, at 1%, CG reduced the growth by 65 to 83%, depending on the strain. While PYM and Ti reduced the germination of both conidia and ascospores at 2% (wt/vol), CG was only effective in reducing conidia germination. Perithecia formation of FG0410 but not FG2113 was suppressed by all botanicals. Moreover, application of botanicals on mature perithecia led to a two- to fourfold reduction in discharge of ascospores. Using liquid chromatography (LC) with diode array detection, we quantified the principal glucosinolate component sinalbin of PYM and Ti. LC time-of-flight mass spectrometry was used to demonstrate that the bioactive matrix of CG contains different gallotannins as well as gallic and tannic acids. Possible antifungal mechanisms of the botanical matrices are discussed. The results of this study are promising and suggest that PYM, Ti, and CG should be explored further for efficacy at managing FHB. [Formula: see text] Copyright © 2019 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license .

Apresentacao do tema e das contribuicoes ao Vol. 6, numero 1, jan.-jul. 2016 da Revista de Teologia e Ciencias da Religiao da UNICAP Este numero da Revista de Teologia e Ciencias da Religiao da UNICAP , que tem como foco as Devocoes Religiosas e as Manifestacoes Culturais , apresenta-se com quatorze artigos e duas resenhas. Os dezenove autores e coautores representam doze diferentes Programas de Pos-graduacao, em Ciencias da Religiao, Teologia e Historia [1] . [1] Em ordem alfabetica das siglas: EST, FUMEC, PUC-Campinas, PUC-MG, PUC-SP, UERJ, UFAL, UFJS, UFPE, UFRJ, UNICAP e Universidade do Minho.

Apresentacao do Dossie e dos artigos nele publicados. doi : 10.20426/P.2178-8162.2016v7n15p225

Apresentacao do Dossie e dos artigos nele publicados. doi : 10.20426/P.2178-8162.2016v7n14p003

Apresentacao do Dossie e dos artigos nele publicados. doi : 10.20426/P.2178-8162.2016v7n16p375

Aflatoxins (AFs) are produced mainly by the molds Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B1 (AFB1) is classified as carcinogenic to humans. The aim of this study was to evaluate the capacity of different strains of Lactobacilli (Lb.) and Bifidobacteria (Bf.) to reduce the bioaccessibility of AFB1 and aflatoxin B2 (AFB2), spiked in loaf bread, using a dynamic in vitro simulated gastrointestinal digestion system. Aliquots of 20 mL of gastric and duodenal fluids were sampled for the determination of the mycotoxins gastric and duodenal bioaccessibility respectively, by liquid-chromatography coupled to the mass spectrometry in tandem (LC–MS/MS). A reduction of AFs bioaccessibility compared to the control (digestion without bacterial strains) was evidenced. The strains that evidenced the highest gastric and duodenal bioaccessibility reductions of AFB1 and AFB2 were Lb. johnsoni CECT 289, Lb. reuteri CECT 725, Lb. plantarum CECT 220 and Lb. casei CECT 4180, with values ranging from 76.38 to 98.34% for AFB1 and from 77.14 to 98.66% for AFB2. These results suggest that a food enriched with specific probiotic microorganisms and consumed at the same time as food contaminated with AFs, could reduce the risk associated to the intake of these toxic compounds contained in food.

Il rapporto tra le tradizioni religiose abramitiche e la dicotomia tolleranza-intolleranza costituisce uno nodo fondamentale nella comprensione delle dinamiche della societa contemporanea, soprattutto quando questo rapporto e strettamente connesso al dibattitto sulla natura e sui limiti della liberta religiosa; proprio il richiamo alle tradizioni religiose abramitiche e uno degli elementi centrali in questo dibattito, nel quale si puo misurare quanto complesso e, per molti versi, contradditorio e ambiguo sia il rapporto tra ebraismo, cristianesimo e islam e la definizione dell’idea della possibilita della presenza di religioni diverse in uno stesso luogo senza che questo porti a conflitti sociali.

Uma questao fundamental para a compreensao da dinâmica da sociedade contemporânea e a relacao entre as tradicoes religiosas abraâmicas e a dicotomia tolerância-intolerância, especialmente quando esta relacao esta intimamente ligada ao animado debate sobre a natureza e os limites da liberdade religiosa. Isto porque a referencia as tradicoes religiosas abraâmicas e um dos elementos centrais desse debate, atraves do qual pode-se medir o quao complexas e, em muitos aspectos, contraditorias e ambiguas sao as relacoes entre o judaismo, o cristianismo, o islamismo e a definicao da ideia da possibilidade da presenca de diferentes religioes no mesmo lugar, sem que tal presenca conduza a conflitos sociais.

In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed.Eighteen compounds with antifungal potential were identified by LC-ESI-qTOF-MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives. The extract was active against strains of Fusarium, Aspergillus and Penicillium, with minimum inhibitory concentration ranging from 390 to 3100 µg mLThe phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation. © 2018 Society of Chemical Industry.

Ochratoxin A (OTA) is a mycotoxin produced by the metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this paper we report, the capacity of different cultures of lactic acid bacteria (LAB) to degrade OTA present in MRS broth at both pH 3.5 and 6.5. A study of OTA reduction during gastrointestinal digestion carried out with the LAB was also performed. Taking into account the two reduction mechanisms of OTA studied in this work as the enzymatic one and the adsorption on the cell wall, as well as at pH 3.5 and 6.5 the reduction values of OTA were in a range of 30–99%, being the strains with greater reduction (97% and 95%) Lb. rhamnosus CECT 278T and Lb. plantarum CECT 749 respectively. In the experiments carried out digesting the OTA in MRS medium with LAB, the highest bioaccessibility reduction was observed by the strain of Lb. johnsonii CECT 289, showing a mean reduction around all the gastrointestinal digestion process of 97.4%. The mass spectrometry associated to the linear ion trap method identified ochratoxin alpha (OTα) m/z = 256.1 and phenylalanine (Phe) m/z = 166.1 as the major metabolites of OTA degradation in LAB cultures.

Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial processes have shown to be effective practices to reduce BEA contents due to thermal food processing applied, such as cooking, boiling, baking, frying, roasting and pasteurization. Some studies demonstrated the capacity of lactic acid bacteria to reduce the presence of the BEA in model solution and in food chain through fermentation processes, modifying this mycotoxin in a less toxic derivate. Prebiotic and probiotic ingredient can modulate the bioaccessibility of BEA reducing the risk of intake of this minor Fusarium mycotoxin. This review summarizes the existing data on occurrence, toxicity and especially on BEA reduction strategies in food and feed such as chemical reduction, biocontrol and food processing.

Nas tão vastas possibilidades de estudos sobre as religiões – cujos elementos de análise são, por sua vez, também múltiplos – há figuras de intelectuais que se destacam e perenizam depois que o conjunto de sua obra se torna conhecida e os resultados de suas pesquisas passam a constituir-se referências obrigatórias para a sucessiva progressão das investigações na(s) área(s) de sua atuação. Nessa perspectiva, estamos apresentando aos(às) leitores(as) da PARALELLUS - Revista de Estudos de Religião, do Programa de Pós-graduação em Ciências da Religião, da Universidade Católica de Pernambuco (PPGCR-UNICAP), no número 23, do volume 10 (2019), um dossiê sobre o sociólogo Roger Bastide, acadêmico francês que, durante quase duas décadas, atuou no Brasil, e aqui realizou pesquisas centradas na ampla cosmovisão das religiões de matriz afro-brasileira.