In den Firmicutes wird der Induktorausschluss (Katabolitrepression) durch das am Serin46 phosphorylierte HPr (PTS) vermittelt. Der genaue Mechanismus war jedoch unklar. Um diese Frage auf der Grundlage von isolierten Proteinen zu klären, wurde ein zum Escherichia coli Maltose-/Maltodextrin-ABC-Transporter homologes System aus Lactobacillus casei BL23 (MalE1-MalF1G1K12) als Modellsystem genutzt. Im Rahmen der Promotion wurde über isothermale Titrationskalorimetrie und Fluoreszenzspektroskopie gezeigt, dass das Bindeprotein MalE1 lineare und zyklische Maltodextrine, aber keine Maltose bindet. Experimentell ermittelte dreidimensionale Strukturen von MalE1 im Komplex mit diesen Zuckern belegten eine vergleichbar geschlossene Konformation und dienten zusätzlich als Grundlage, um die fehlende Maltosebindung zu erklären. Die Stimulierung der ATPaseaktivität des in Liposomen und Nanodiscs eingebauten Komplexes wurde jedoch hauptsächlich durch eine MalE1-Beladung mit linearen Maltodextrinen bewirkt. Eine bis zu 85 %ige Inhibierung der ATPaseaktivität durch P-Ser46-HPr belegte erstmals in vitro eine Interaktion von mehr als einem phosphorylierten Protein mit dem Transporter. Analog zum EIIAGlc-Inhibitor des homologen Systems aus E. coli wurden über Quervernetzungsexperimente und massenspektrometrische Analysen Interaktionen mit dem MalK1-Dimer als interagierende Komplexeinheit in der Nähe des Walker A-Motivs nachgewiesen. Über Fluoreszenzmessungen in Anwesenheit des ATP-Analogons TNP-ATP wurde eine unbeeinflusste ATP-Bindung und damit eine fehlende Blockade der γ-Phosphatbindestelle des Walker-A Motivs durch die Phosphorylgruppe von P-Ser46-HPr bestimmt. Die folgende Substitution verschiedener positiv geladener MalK1-Reste, die als potenzielle Interaktionsstellen für die Phosphorylgruppe fungieren könnten, identifizierte K63 in der Nähe des Walker A-Motivs als ersten möglichen Partner. Der genaue Mechanismus der Inhibierung bleibt jedoch unklar. / Catabolite repression is a global mechanism which controls the utilization of carbohydrates in bacteria. In Firmicutes HPr, a component of the phosphoenolpyruvate carbohydrate phosphotransferase system, prevents the uptake of less preferred sugars but only when it is phosphorylated at serine46. However the exact mechanism was unclear. To address this question the purified ATP-binding cassette transporter from Lactobacillus casei BL23 (MalE1-MalF1G1K12) was used as a model system, which is homologous to the Escherichia coli maltose/maltodextrin ABC importer. Isothermal titration calorimetry and fluorescence spectroscopy revealed that the binding protein MalE1 binds linear and cyclic maltodextrins but not maltose. Experimentally determined three-dimensional structures from MalE1 in complex with these sugars show a comparably closed conformation and served as a basis to explain the lack of maltose binding. The stimulation of the ATPase activity of the transporter incorporated in liposomes and nanodiscs however, was mainly caused by MalE1 loaded with linear maltodextrins. For the first time an inhibition of ATPase activity by P-Ser46-HPr up to 85 % and an interaction of more than one phosphorylated protein with the transporter was demonstrated. Analogous to the EIIAGlc inhibitor of the homologous system from E. coli, cross-linking experiments and mass spectrometric analyzes revealed interactions with the MalK1 dimer near the Walker A motif. Fluorescence measurements in the presence of the ATP analogue TNP-ATP, however, revealed an unaffected ATP binding and thus a lack of blockade of the γ-phosphate binding site (Walker A motif) by the phosphoryl group from P-Ser46-HPr. The following substitution of several positively charged MalK1 residues that could act as potential sites of interaction for the phosphoryl group, identified K63 near the Walker A motif as the first potential partner. The exact mechanism of inhibition, however, remains unclear.

O tratamento antimicrobiano pode destruir o equilíbrio da microbiota gastrintestinal, podendo induzir sintomas clínicos, principalmente a diarréia. A influência de Lactobacillus casei Shirota sobre a microbiota intestinal foi avaliada em um estudo prospectivo, randomizado, duplo-cego e controlado. Sessenta e três crianças hospitalizadas com idade de 2 a 14 anos, sob tratamento com antibióticos &#946;-lactâmicos, foram randomizadas para receber o leite fermentado por L. casei Shirota, 108-9 UFC/mL, ou o placebo, durante o tratamento antimicrobiano. As amostras de fezes foram colhidas antes da administração do leite fermentado, durante o tratamento antibiótico e uma semana após o término do tratamento com o antimicrobiano e a ingestão do leite fermentado. O número de L. casei Shirota aumentou significativamente (p<0,001) durante o período de ingestão do leite fermentado. Foi observado na microbiota do grupo que recebeu o placebo um aumento na contagem de Pseudomonas aeruginosa (p<0,05) e Clostridium sp (p<0,05), principalmente no último período da terapia antimicrobiana. A alteração da microbiota intestinal em decorrência do tratamento antibiótico foi constatada pela diminuição de acetato (p<0,05), butirato (p<0,05) e formato (p<0,05). Embora nenhuma criança deste estudo tenha apresentado diarréia, na avaliação geral, a microbiota daquelas que receberam o leite fermentado mostrou uma recuperação precoce da microbiota intestinal. Foi observado que a variação da contagem bacteriana realizada não foi significativa para as crianças do grupo que recebeu o leite fermentado, enquanto que no grupo placebo a contagem bacteriana ficou alterada, mostrando desequilíbrio da microbiota. Cerca de 50% das crianças ainda apresentaram L. casei Shirota nas fezes após uma semana da ingestão do leite fermentado. Este estudo mostrou que a ingestão do leite fermentado contendo L. casei Shirota promoveu um reequilíbrio mais rápido da microbiota intestinal quando comparada com a do grupo que ingeriu o placebo. / Antimicrobial treatment can destroy the balance of gastrointestinal microflora, which may induce clinical symptoms, mainly diarrhoea. The influence of Lactobacillus casei Shirota on the intestinal microflora was assessed in a prospective, randomised, double-blind controlled study. Sixty-three hospitalised children, with ages between 2 and 14 years, under treatment with &#946;-lactam antibiotics were randomised to receive milk fermented by L. casei Shirota, 108-9 CFU/mL, or placebo during the antimicrobial treatment. Stool samples were collected before the administration of fermented milk, during the antibiotic treatment, and one week after the end of treatment with the antimicrobial agent and the ingestion of fermented milk. The number of L. casei Shirota increased significantly (p<0.05) during the period in which fermented milk was ingested. An increase in the Pseudomonas aeruginosa (p<0.05) and Clostridium sp (p<0.05) count was observed in the microflora of the group that received placebo, mainly in the last period of antimicrobial therapy. The alteration of intestinal microflora as a result of antibiotic treatment was found by the reduction of acetate (p<0.05), butyrate (p<0.05) and formate (p<0.05). The variation in bacterial count proved not to be significant for the children under antimicrobial treatment who received fermented milk, while the placebo group showed imbalance of microflora with the result of the altered bacterial count. About 50% of the children still presented L. casei Shirota in their stools after interrupting the ingestion of fermented milk for one week. This study showed that ingestion of fermented milk containing L. casei Shirota promoted a much faster re-balance of the intestinal microflora when compared to the group that ingested a placebo.

O objetivo do presente estudo clínico randomizado foi avaliar in vivo, por meio da técnica de biologia molecular Checkerboard DNA-DNA Hybridization: 1) A contaminação de bráquetes metálicos por 4 espécies bacterianas de microrganismos cariogênicos (Streptococcus mutans, Streptococcus sobrinus, Lactobacillus casei e Lactobacillus acidophilus); e 2) A eficácia da utilização do gluconato de clorexidina a 0,12% (Periogard&reg;) sob a forma de bochechos, sobre esses microrganismos. Participaram do estudo 39 pacientes de 11 a 33 anos de idade, em tratamento com aparelho ortodôntico fixo, nos quais foram colados 2 bráquetes metálicos novos, nos pré-molares. Os pacientes do Grupo Controle (n=20) foram orientados a fazer 2 bochechos semanais com solução placebo, durante 30 dias. Os pacientes do Grupo Experimental (n=19) foram orientados a fazer bochechos com solução à base de gluconato de clorexidina a 0,12% (Periogard&reg;), da mesma forma que o grupo Controle. Decorridos 30 dias, os 2 bráquetes foram removidos de cada paciente e processados para detecção das 4 cepas bacterianas, pela técnica Checkerboard DNADNA Hybridization. Os resultados obtidos foram analisados por meio do teste nãoparamétrico de Kruskal-Wallis, utilizando o software SAS (Statistical Analysis System). O nível de significância adotado foi de 5%. De acordo com os resultados obtidos, observou-se que S. mutans, S. sobrinus, L. casei e L. acidophilus foram detectados em 100% das amostras dos bráquetes de ambos os grupos. No entanto, os bráquetes do grupo Controle encontravam-se mais densamente contaminados por S. mutans e S. sobrinus (p<0,01). No grupo Experimental, embora as quantidades de S. mutans, S. sobrinus, L. casei e L. acidophilus tenham sofrido redução numérica após o uso dos bochechos com solução de gluconato de clorexidina a 0,12%, a comparação com os valores observados no grupo Controle evidenciou diferença estatisticamente significante apenas para S. mutans (p=0,03). Concluiu-se que os bochechos com solução de gluconato de clorexidina a 0,12% podem ser úteis, na prática clínica, com a finalidade de reduzir os níveis de microrganismos cariogênicos, em pacientes portadores de aparelhos ortodônticos fixos. / The purpose of this randomized clinical study was to evaluate in vivo, by the checkerboard DNA-DNA hybridization biomolecular technique: 1) The contamination of metallic brackets by four cariogenic bacterial strains (Streptococcus mutans, Streptococcus sobrinus, Lactobacillus casei and Lactobacillus acidophilus); and 2) The efficacy of 0.12% chlorhexidine gluconate mouthrinses (Periogard&reg;) against these microorganisms. Thirty-nine 11-33-year-old patients under treatment with fixed orthodontic appliances were enrolled in the study and had 2 new metallic brackets bonded to the premolars. For the patients of the control group (n=20), mouthrinses with a placebo solution were prescribed twice a week during 30 days. The patients randomized to the experimental group (n=19) were instructed to use a 0.12% chlorhexidine gluconate solution (Periogard&reg;) as an oral rinse twice a week during 30 days, in the same way as in control group. After this period, the 2 brackets were removed from each patient and processed for detection of the 4 bacterial strains by checkerboard DNA-DNA hybridization. The obtained data were analyzed statistically by the non-parametric Kruskal-Wallis test using the SAS (Statistical Analysis System) software. A level of significance of 5% was set for all analysis. S. mutans, S. sobrinus, L. casei and L. acidophilus were detected in 100% of the samples from brackets of both groups. However, the brackets of the control group were more heavily contaminated by S. mutans and S. sobrinus (p<0.01). In the experimental group, although S. mutans, S. sobrinus, L. casei and L. acidophilus counts decreased after rinsing with the 0.12% chlorhexidine gluconate solution, the comparison with the values obtained in the control group showed statistically significant difference only for S. mutans (p=0.03). In conclusion, the use of 0.12% chlorhexidine gluconate mouthrinses can be useful in clinical practice to reduce the levels of cariogenic microorganisms in patients under treatment with fixed orthodontic appliances.

O objetivo do presente estudo clínico randomizado foi avaliar in vivo, por meio da técnica de biologia molecular Checkerboard DNA-DNA Hybridization: 1) A contaminação de bráquetes metálicos por 4 espécies bacterianas de microrganismos cariogênicos (Streptococcus mutans, Streptococcus sobrinus, Lactobacillus casei e Lactobacillus acidophilus); e 2) A eficácia da utilização do gluconato de clorexidina a 0,12% (Periogard&reg;) sob a forma de bochechos, sobre esses microrganismos. Participaram do estudo 39 pacientes de 11 a 33 anos de idade, em tratamento com aparelho ortodôntico fixo, nos quais foram colados 2 bráquetes metálicos novos, nos pré-molares. Os pacientes do Grupo Controle (n=20) foram orientados a fazer 2 bochechos semanais com solução placebo, durante 30 dias. Os pacientes do Grupo Experimental (n=19) foram orientados a fazer bochechos com solução à base de gluconato de clorexidina a 0,12% (Periogard&reg;), da mesma forma que o grupo Controle. Decorridos 30 dias, os 2 bráquetes foram removidos de cada paciente e processados para detecção das 4 cepas bacterianas, pela técnica Checkerboard DNADNA Hybridization. Os resultados obtidos foram analisados por meio do teste nãoparamétrico de Kruskal-Wallis, utilizando o software SAS (Statistical Analysis System). O nível de significância adotado foi de 5%. De acordo com os resultados obtidos, observou-se que S. mutans, S. sobrinus, L. casei e L. acidophilus foram detectados em 100% das amostras dos bráquetes de ambos os grupos. No entanto, os bráquetes do grupo Controle encontravam-se mais densamente contaminados por S. mutans e S. sobrinus (p<0,01). No grupo Experimental, embora as quantidades de S. mutans, S. sobrinus, L. casei e L. acidophilus tenham sofrido redução numérica após o uso dos bochechos com solução de gluconato de clorexidina a 0,12%, a comparação com os valores observados no grupo Controle evidenciou diferença estatisticamente significante apenas para S. mutans (p=0,03). Concluiu-se que os bochechos com solução de gluconato de clorexidina a 0,12% podem ser úteis, na prática clínica, com a finalidade de reduzir os níveis de microrganismos cariogênicos, em pacientes portadores de aparelhos ortodônticos fixos. / The purpose of this randomized clinical study was to evaluate in vivo, by the checkerboard DNA-DNA hybridization biomolecular technique: 1) The contamination of metallic brackets by four cariogenic bacterial strains (Streptococcus mutans, Streptococcus sobrinus, Lactobacillus casei and Lactobacillus acidophilus); and 2) The efficacy of 0.12% chlorhexidine gluconate mouthrinses (Periogard&reg;) against these microorganisms. Thirty-nine 11-33-year-old patients under treatment with fixed orthodontic appliances were enrolled in the study and had 2 new metallic brackets bonded to the premolars. For the patients of the control group (n=20), mouthrinses with a placebo solution were prescribed twice a week during 30 days. The patients randomized to the experimental group (n=19) were instructed to use a 0.12% chlorhexidine gluconate solution (Periogard&reg;) as an oral rinse twice a week during 30 days, in the same way as in control group. After this period, the 2 brackets were removed from each patient and processed for detection of the 4 bacterial strains by checkerboard DNA-DNA hybridization. The obtained data were analyzed statistically by the non-parametric Kruskal-Wallis test using the SAS (Statistical Analysis System) software. A level of significance of 5% was set for all analysis. S. mutans, S. sobrinus, L. casei and L. acidophilus were detected in 100% of the samples from brackets of both groups. However, the brackets of the control group were more heavily contaminated by S. mutans and S. sobrinus (p<0.01). In the experimental group, although S. mutans, S. sobrinus, L. casei and L. acidophilus counts decreased after rinsing with the 0.12% chlorhexidine gluconate solution, the comparison with the values obtained in the control group showed statistically significant difference only for S. mutans (p=0.03). In conclusion, the use of 0.12% chlorhexidine gluconate mouthrinses can be useful in clinical practice to reduce the levels of cariogenic microorganisms in patients under treatment with fixed orthodontic appliances.

PEREIRA, Ana Lucia Fernandes. Elaboração e secagem em spray dryer de bebida probiótica formulada a partir da fermentação do suco de caju. 2013. 114 f. : Tese (doutorado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2013 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T15:22:25Z No. of bitstreams: 1 2013_tese_alfpereira.pdf: 23321259 bytes, checksum: 8664c9c00f28dc1b79e6eb068f4d265d (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-07T15:22:45Z (GMT) No. of bitstreams: 1 2013_tese_alfpereira.pdf: 23321259 bytes, checksum: 8664c9c00f28dc1b79e6eb068f4d265d (MD5) / Made available in DSpace on 2016-07-07T15:22:45Z (GMT). No. of bitstreams: 1 2013_tese_alfpereira.pdf: 23321259 bytes, checksum: 8664c9c00f28dc1b79e6eb068f4d265d (MD5) Previous issue date: 2013 / The objective of this study was to develop a probiotic cashew apple juice ready to drink and in the dehydrated form through spray drying. The first stage of the study was the optimization of Lactobacillus casei NRRL B-442 cultivation in cashew apple juice, to optimize the proper inoculum amount and the fermentation time. The optimum conditions for probiotic cashew apple juice production were: initial pH 6.4, fermentation temperature of 30°C, inoculation level of 7.48 log CFU/mL (L. casei) and 16 h of fermentation process. Cashew apple juice showed to be as efficient as dairy products for L. casei growth. In a second stage, the stability of probiotic cashew apple juice stored for 42 days at 4°C was evaluated. Analyses were conducted in the non fermented cashew apple juice (control), and in the fermented juices with L. casei NRRL B-442, with 8% (w/v) of sucrose (sugar table), after fermentation, and without the addition of sugar. The viability of the probiotic bacteria, sugars and organic acids content, color, antioxidant and enzymatic activity, and sensory characteristics were evaluated during the storage. Viable cell counts increased in the probiotic cashew apple containing sucrose along the storage period. Moreover, the fermentation lead to the preservation of the ascorbic acid content, which had a less intense reduction in the fermented cashew apple juices compared to the non fermented sample. The antioxidant activity and total polyphenolic compounds of cashew apple juice had a similar trend. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In these samples, a higher reduction of the enzymatic activity of polyphenoloxidase and peroxidase activity was observed. During the storage, the increase in the chroma values indicated that yellowness was reinforced, being well accepted by consumers. The sensory attributes (aroma, flavor, acidity and color) of probiotic cashew apple juice were positively influenced by storage under refrigeration for 42 days. In the third stage of the research, the effects of dehydration by spray drying in cashew apple juice containing L. casei NRRL B-442 was assessed and the influence of storage temperature on the viability of L. casei NRRL B-442 and physical properties of the powder were evaluated during 35 days of storage. The drying agents used were: 20% (w/v) maltodextrin or 10% (w/v) maltodextrin + 10% (w/v) arabic gum. The powder of probiotic cashew apple juice showed satisfactory levels of L. casei survival, during drying. During storage, the addition of 10% (w/v) maltodextrin + 10% (w/v) arabic gum kept microbial viability within satisfactory levels when the powder was subjected to cooling at 4°C. However, greater differences in the reconstituted powder color and higher rehydration time were obtained in this condition. On the other hand, the addition of 20% (w/v) maltodextrin provided better yield. In conclusion, cashew apple juice is a good substrate for the probiotic beverage production, and the condition of drying agents 10% maltodextrin + 10% arabic gum is adequate to maintain satisfactory levels of L. casei NRRL B-442 survival for 35 days, in the powder of probiotic cashew juice stored at 4°C. / O objetivo desta pesquisa foi elaborar um produto probiótico à base de suco de caju pronto para beber, como também, na forma desidratada obtida pela secagem por aspersão (spray drying). A primeira etapa da pesquisa consistiu em otimizar as condições de crescimento do Lactobacillus casei NRRL B-442 em suco de caju, a quantidade adequada de inóculo e o tempo de fermentação. As condições ótimas para produção do suco de caju probiótico foram: pH inicial de 6,4, temperatura de fermentação de 30°C, quantidade de inóculo de 7,48 log UFC/mL (L. casei) e 16 h de fermentação. O suco de caju mostrou ser tão eficiente quanto os produtos lácteos para o crescimento de L. casei. Em uma segunda etapa, foi avaliada a estabilidade da bebida probiótica de caju estocada por 42 dias a 4°C. Foram realizadas análises no suco de caju não fermentado (controle) e nos sucos fermentados com L. casei NRRL B-442, adicionado ou não de 8% (p/v) de sacarose depois da fermentação. Durante a estocagem, foram realizadas as determinações de viabilidade de L. casei NRRL B-442, conteúdo de açúcares e ácidos orgânicos, cor, atividade antioxidante e enzimática e aceitação sensorial. Foi observado que o número de células viáveis aumentou no suco de caju contendo sacarose ao longo da estocagem. Além disso, a fermentação proporcionou um efeito conservante no conteúdo de ácido ascórbico que teve uma redução menos intensa, com a estocagem, nos sucos fermentados, quando comparados com o controle. A atividade antioxidante e o conteúdo de polifenóis apresentaram similar tendência. Reações que reduzem o valor nutricional causadas por enzimas foram minimizadas nas amostras fermentadas durante a estocagem. Nessas amostras foi observada maior redução da atividade enzimática da polifenoloxidase e peroxidase. Durante a estocagem, o aumento do croma indicou que a cor amarela foi intensificada, sendo bem aceita pelos consumidores. Os atributos sensoriais (aroma, sabor, acidez e cor) do suco de caju probiótico foram positivamente influenciados pela estocagem sob refrigeração por 42 dias. Na terceira etapa da pesquisa, foi avaliado o efeito da desidratação por spray drying no suco de caju contendo L. casei NRRL B-442, além de avaliar a influência da temperatura de estocagem sobre a viabilidade de L. casei e nas propriedades físicas do pó, durante 35 dias de estocagem. Os agentes de secagem usados foram: 20% (p/v) de maltodextrina ou 10% (p/v) de maltodextrina + 10% (p/v) de goma arábica. O suco de caju probiótico desidratado por spray drying apresentou níveis satisfatórios de sobrevivência de L. casei NRRL B-442, durante a secagem. Durante a estocagem, a adição de 10% (p/v) de maltodextrina + 10% (p/v) de goma arábica manteve a viabilidade microbiana dentro de níveis satisfatórios quando o pó foi submetido à refrigeração a 4ºC. Entretanto, maiores diferenças na coloração do pó reconstituído e maior tempo de reidratação foram obtidos nesta condição. Já a adição de 20% (p/v) de maltodextrina proporcionou melhor rendimento. Em conclusão, o suco de caju pode ser utilizado como substrato para o desenvolvimento de bebida probiótica, e a condição dos agentes de secagem de 10% de maltodextrina + 10% de goma arábica mostra-se adequada para manter os níveis satisfatórios de L. casei NRRL B-442 por até 35 dias, no suco de caju probiótico desidratado estocado a 4°C.

PEREIRA, Ana Lucia Fernandes. Elaboração e secagem em spray dryer de bebida probiótica formulada a partir da fermentação do suco de caju. 2013. 116 f. Tese (Doutorado em tecnologia de alimentos)- Universidade Federal do Ceará, Fortaleza-CE, 2013. / Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-07-07T17:55:40Z No. of bitstreams: 1 2013_tese_alfpereira.pdf: 24437687 bytes, checksum: 9e9963b2d25536d6bfb0cbe06acecac0 (MD5) / Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-07-21T20:24:58Z (GMT) No. of bitstreams: 1 2013_tese_alfpereira.pdf: 24437687 bytes, checksum: 9e9963b2d25536d6bfb0cbe06acecac0 (MD5) / Made available in DSpace on 2016-07-21T20:24:58Z (GMT). No. of bitstreams: 1 2013_tese_alfpereira.pdf: 24437687 bytes, checksum: 9e9963b2d25536d6bfb0cbe06acecac0 (MD5) Previous issue date: 2013 / The objective of this study was to develop a probiotic cashew apple juice ready to drink and in the dehydrated form through spray drying. The first stage of the study was the optimization of Lactobacillus casei NRRL B-442 cultivation in cashew apple juice, to optimize the proper inoculum amount and the fermentation time. The optimum conditions for probiotic cashew apple juice production were: initial pH 6.4, fermentation temperature of 30°C, inoculation level of 7.48 log CFU/mL (L. casei) and 16 h of fermentation process. Cashew apple juice showed to be as efficient as dairy products for L. casei growth. In a second stage, the stability of probiotic cashew apple juice stored for 42 days at 4°C was evaluated. Analyses were conducted in the non fermented cashew apple juice (control), and in the fermented juices with L. casei NRRL B-442, with 8% (w/v) of sucrose (sugar table), after fermentation, and without the addition of sugar. The viability of the probiotic bacteria, sugars and organic acids content, color, antioxidant and enzymatic activity, and sensory characteristics were evaluated during the storage. Viable cell counts increased in the probiotic cashew apple containing sucrose along the storage period. Moreover, the fermentation lead to the preservation of the ascorbic acid content, which had a less intense reduction in the fermented cashew apple juices compared to the non fermented sample. The antioxidant activity and total polyphenolic compounds of cashew apple juice had a similar trend. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In these samples, a higher reduction of the enzymatic activity of polyphenoloxidase and peroxidase activity was observed. During the storage, the increase in the chroma values indicated that yellowness was reinforced, being well accepted by consumers. The sensory attributes (aroma, flavor, acidity and color) of probiotic cashew apple juice were positively influenced by storage under refrigeration for 42 days. In the third stage of the research, the effects of dehydration by spray drying in cashew apple juice containing L. casei NRRL B-442 was assessed and the influence of storage temperature on the viability of L. casei NRRL B-442 and physical properties of the powder were evaluated during 35 days of storage. The drying agents used were: 20% (w/v) maltodextrin or 10% (w/v) maltodextrin + 10% (w/v) arabic gum. The powder of probiotic cashew apple juice showed satisfactory levels of L. casei survival, during drying. During storage, the addition of 10% (w/v) maltodextrin + 10% (w/v) arabic gum kept microbial viability within satisfactory levels when the powder was subjected to cooling at 4°C. However, greater differences in the reconstituted powder color and higher rehydration time were obtained in this condition. On the other hand, the addition of 20% (w/v) maltodextrin provided better yield. In conclusion, cashew apple juice is a good substrate for the probiotic beverage production, and the condition of drying agents 10% maltodextrin + 10% arabic gum is adequate to maintain satisfactory levels of L. casei NRRL B-442 survival for 35 days, in the powder of probiotic cashew juice stored at 4°C. / O objetivo desta pesquisa foi elaborar um produto probiótico à base de suco de caju pronto para beber, como também, na forma desidratada obtida pela secagem por aspersão (spray drying). A primeira etapa da pesquisa consistiu em otimizar as condições de crescimento do Lactobacillus casei NRRL B-442 em suco de caju, a quantidade adequada de inóculo e o tempo de fermentação. As condições ótimas para produção do suco de caju probiótico foram: pH inicial de 6,4, temperatura de fermentação de 30°C, quantidade de inóculo de 7,48 log UFC/mL (L. casei) e 16 h de fermentação. O suco de caju mostrou ser tão eficiente quanto os produtos lácteos para o crescimento de L. casei. Em uma segunda etapa, foi avaliada a estabilidade da bebida probiótica de caju estocada por 42 dias a 4°C. Foram realizadas análises no suco de caju não fermentado (controle) e nos sucos fermentados com L. casei NRRL B-442, adicionado ou não de 8% (p/v) de sacarose depois da fermentação. Durante a estocagem, foram realizadas as determinações de viabilidade de L. casei NRRL B-442, conteúdo de açúcares e ácidos orgânicos, cor, atividade antioxidante e enzimática e aceitação sensorial. Foi observado que o número de células viáveis aumentou no suco de caju contendo sacarose ao longo da estocagem. Além disso, a fermentação proporcionou um efeito conservante no conteúdo de ácido ascórbico que teve uma redução menos intensa, com a estocagem, nos sucos fermentados, quando comparados com o controle. A atividade antioxidante e o conteúdo de polifenóis apresentaram similar tendência. Reações que reduzem o valor nutricional causadas por enzimas foram minimizadas nas amostras fermentadas durante a estocagem. Nessas amostras foi observada maior redução da atividade enzimática da polifenoloxidase e peroxidase. Durante a estocagem, o aumento do croma indicou que a cor amarela foi intensificada, sendo bem aceita pelos consumidores. Os atributos sensoriais (aroma, sabor, acidez e cor) do suco de caju probiótico foram positivamente influenciados pela estocagem sob refrigeração por 42 dias. Na terceira etapa da pesquisa, foi avaliado o efeito da desidratação por spray drying no suco de caju contendo L. casei NRRL B-442, além de avaliar a influência da temperatura de estocagem sobre a viabilidade de L. casei e nas propriedades físicas do pó, durante 35 dias de estocagem. Os agentes de secagem usados foram: 20% (p/v) de maltodextrina ou 10% (p/v) de maltodextrina + 10% (p/v) de goma arábica. O suco de caju probiótico desidratado por spray drying apresentou níveis satisfatórios de sobrevivência de L. casei NRRL B-442, durante a secagem. Durante a estocagem, a adição de 10% (p/v) de maltodextrina + 10% (p/v) de goma arábica manteve a viabilidade microbiana dentro de níveis satisfatórios quando o pó foi submetido à refrigeração a 4ºC. Entretanto, maiores diferenças na coloração do pó reconstituído e maior tempo de reidratação foram obtidos nesta condição. Já a adição de 20% (p/v) de maltodextrina proporcionou melhor rendimento. Em conclusão, o suco de caju pode ser utilizado como substrato para o desenvolvimento de bebida probiótica, e a condição dos agentes de secagem de 10% de maltodextrina + 10% de goma arábica mostra-se adequada para manter os níveis satisfatórios de L. casei NRRL B-442 por até 35 dias, no suco de caju probiótico desidratado estocado a 4°C.

O tratamento antimicrobiano pode destruir o equilíbrio da microbiota gastrintestinal, podendo induzir sintomas clínicos, principalmente a diarréia. A influência de Lactobacillus casei Shirota sobre a microbiota intestinal foi avaliada em um estudo prospectivo, randomizado, duplo-cego e controlado. Sessenta e três crianças hospitalizadas com idade de 2 a 14 anos, sob tratamento com antibióticos &#946;-lactâmicos, foram randomizadas para receber o leite fermentado por L. casei Shirota, 108-9 UFC/mL, ou o placebo, durante o tratamento antimicrobiano. As amostras de fezes foram colhidas antes da administração do leite fermentado, durante o tratamento antibiótico e uma semana após o término do tratamento com o antimicrobiano e a ingestão do leite fermentado. O número de L. casei Shirota aumentou significativamente (p<0,001) durante o período de ingestão do leite fermentado. Foi observado na microbiota do grupo que recebeu o placebo um aumento na contagem de Pseudomonas aeruginosa (p<0,05) e Clostridium sp (p<0,05), principalmente no último período da terapia antimicrobiana. A alteração da microbiota intestinal em decorrência do tratamento antibiótico foi constatada pela diminuição de acetato (p<0,05), butirato (p<0,05) e formato (p<0,05). Embora nenhuma criança deste estudo tenha apresentado diarréia, na avaliação geral, a microbiota daquelas que receberam o leite fermentado mostrou uma recuperação precoce da microbiota intestinal. Foi observado que a variação da contagem bacteriana realizada não foi significativa para as crianças do grupo que recebeu o leite fermentado, enquanto que no grupo placebo a contagem bacteriana ficou alterada, mostrando desequilíbrio da microbiota. Cerca de 50% das crianças ainda apresentaram L. casei Shirota nas fezes após uma semana da ingestão do leite fermentado. Este estudo mostrou que a ingestão do leite fermentado contendo L. casei Shirota promoveu um reequilíbrio mais rápido da microbiota intestinal quando comparada com a do grupo que ingeriu o placebo. / Antimicrobial treatment can destroy the balance of gastrointestinal microflora, which may induce clinical symptoms, mainly diarrhoea. The influence of Lactobacillus casei Shirota on the intestinal microflora was assessed in a prospective, randomised, double-blind controlled study. Sixty-three hospitalised children, with ages between 2 and 14 years, under treatment with &#946;-lactam antibiotics were randomised to receive milk fermented by L. casei Shirota, 108-9 CFU/mL, or placebo during the antimicrobial treatment. Stool samples were collected before the administration of fermented milk, during the antibiotic treatment, and one week after the end of treatment with the antimicrobial agent and the ingestion of fermented milk. The number of L. casei Shirota increased significantly (p<0.05) during the period in which fermented milk was ingested. An increase in the Pseudomonas aeruginosa (p<0.05) and Clostridium sp (p<0.05) count was observed in the microflora of the group that received placebo, mainly in the last period of antimicrobial therapy. The alteration of intestinal microflora as a result of antibiotic treatment was found by the reduction of acetate (p<0.05), butyrate (p<0.05) and formate (p<0.05). The variation in bacterial count proved not to be significant for the children under antimicrobial treatment who received fermented milk, while the placebo group showed imbalance of microflora with the result of the altered bacterial count. About 50% of the children still presented L. casei Shirota in their stools after interrupting the ingestion of fermented milk for one week. This study showed that ingestion of fermented milk containing L. casei Shirota promoted a much faster re-balance of the intestinal microflora when compared to the group that ingested a placebo.

Inositol dehydrogenase (IDH) catalyzes the oxidation of myo-inositol to scyllo-inosose using NAD+ as the coenzyme. IDH-related genes (Lp_iolG1 to Lp_iolG4) from Lactobacillus plantarum WCSF1 and (Lc_iolG1 and Lc_iolG2) from Lactobacillus casei BL23 were cloned into the vector pQE-80L, expressed in E. coli host cells and the proteins were purified to homogeneity. IDH activity of the purified enzymes was explored with myo-inositol and other structurally related compounds. It was found that IDH-related enzymes from L. plantarum WCSF1 did not exhibit any activity with tested substrates but, LcIDH1 and LcIDH2 from L. casei BL23 showed activity with myo-inositol and other related compounds. pH-rate profile studies have demonstrated the optimum pH for the reactions catalyzed by the active enzymes. Steady-state kinetics of the active enzymes was performed as with IDH from Bacillus subtilis (BsIDH), revealing that LcIDH1 is a myo-inositol dehydrogenase and LcIDH2 is a scyllo-inositol dehydrogenase. Both LcIDH1 and LcIDH2 are observed to be NAD+-dependent. Kinetic isotopic effect experiments for LcIDH1 have demonstrated that the chemical step in the reaction is partly rate-limiting. Substrate spectrum of LcIDH1 and LcIDH2 was explored and compared to BsIDH. Finally, a multiple sequence alignment of IDH-related enzymes was performed and the proposed consensus sequence motifs were considered to understand the activity differences between these enzymes.

With the introduction of antibiotics in animal feed becoming less popular, the agricultural industry has begun a shift towards the use of probiotics in animal feed. Since there is no current method to evaluate the risks of using genetically modified probiotics in animal feed. The goal of this project was to create a genetically modified model organism for risk assessment. The genetic marker for that was chosen was GFP that was to be expressed on the surface of the cell. The fluorescent properties allow for visualisation of the genetically modified bacteria and the surface expression would allow for the easy capture and recovery of the bacteria for culturing and cell counts. Genome wide screens were performed using the CW PRED algorithm to locate proteins with LPXTG motif for cell wall anchoring. 16 hypothetical proteins were detected and 6 were selected as candidates for possible surface display of GFP. Of these candidates, the novel L. casei protein LSEI_2320 was found to be expressed at the mRNA during early growth by RT PCR and at then protein level during stationary phase with western blot. This LPXTG protein was found at the surface of L. casei ATCC334 during stationary phase and late stationary phase with immunofluorescence microscopy. A genetically modified L. casei ATCC334 was constructed using the surface protein LSEI_2320 locus as a region for recombination with the pRV300 suicide plasmid. Genetic modification of the locus by the insertion of a GFP reporter region just before the predicted signal peptide site resulted in the abrogation of the expression of LSEI_2320 from the cell surface at the late stationary phase. It appears that this particular gene is not necessary to cell survival even though it is abundantly expressed on the cell surface and can be used as a location for genetic modification in L. casei ATCC334.

With the introduction of antibiotics in animal feed becoming less popular, the agricultural industry has begun a shift towards the use of probiotics in animal feed. Since there is no current method to evaluate the risks of using genetically modified probiotics in animal feed. The goal of this project was to create a genetically modified model organism for risk assessment. The genetic marker for that was chosen was GFP that was to be expressed on the surface of the cell. The fluorescent properties allow for visualisation of the genetically modified bacteria and the surface expression would allow for the easy capture and recovery of the bacteria for culturing and cell counts. Genome wide screens were performed using the CW PRED algorithm to locate proteins with LPXTG motif for cell wall anchoring. 16 hypothetical proteins were detected and 6 were selected as candidates for possible surface display of GFP. Of these candidates, the novel L. casei protein LSEI_2320 was found to be expressed at the mRNA during early growth by RT PCR and at then protein level during stationary phase with western blot. This LPXTG protein was found at the surface of L. casei ATCC334 during stationary phase and late stationary phase with immunofluorescence microscopy. A genetically modified L. casei ATCC334 was constructed using the surface protein LSEI_2320 locus as a region for recombination with the pRV300 suicide plasmid. Genetic modification of the locus by the insertion of a GFP reporter region just before the predicted signal peptide site resulted in the abrogation of the expression of LSEI_2320 from the cell surface at the late stationary phase. It appears that this particular gene is not necessary to cell survival even though it is abundantly expressed on the cell surface and can be used as a location for genetic modification in L. casei ATCC334.