Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos
Main Author: | |
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Publication Date: | 2019 |
Format: | Doctoral thesis |
Language: | por |
Source: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Download full: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8169 |
Summary: | Animal production constitutes an activity of great importance for the Northeastern semiarid. Meat and its derivatives are products of great commercial importance, either for the regional consumer or as a tourism product in a rising gastronomic pole. However, as an easily contaminating product it might be a carrier of microorganisms, and the preservatives employed in meat products, the nitrite salts, have been described as of high carcinogenic potential. Consequently, several strategies have been explored as alternatives to the use of these salts. Therefore, this work aimed to evaluate the antimicrobial and antibiofilm activity of 4 azo compounds (A1, A2, A3, and A4) on microorganisms isolated from lamb and sheep meat. No reports regarding the use of the azo compounds synthesized in this research were found in other studies where their use is suggested for foods. In this study, it was also investigated if the compound presented in vitro synergistic action with the sodium nitrite, its toxic effect on Artemia salina and the mechanism used for microbial inhibition. Afterward, the shelf life of the lamb sausage was determined though treatments that differed in the preservative agent employed (azo compounds and sodium nitrite), with a treatment without preservative addition as a control group. Out of 21 meat samples, it was possible to isolate 15 S. aureus (75%) and 13 E. coli (62%). The A4 was the azo compound that presented the best activity, with a mean bactericidal concentration of 230 μg/mL on S. aureus. The isolated strains presented biofilm production, with eight (61.5%) of the S. aureus presenting a strong and seven (38.5%) with a weak production, and eight (61.5%) of the E. coli presenting a weak production. The remaining E. coli strains were not biofilm-producing. The A4 compound was able to interfere in the formation of biofilm in all the strong producers isolates of S. aureus and interfered in the stablished biofilm in 50% of these isolates. The sodium nitrite presented mean MBC of 67 μg/mL, and in the synergism test with the A4, nine (60%) S. aureus presented reduction of the MBC in synergistic action. In the shelf life test, the variables moisture and pH did not demonstrate differences in the treatments, although the colorimetry of the treatment with the A4 presented superior results to the remainder. As for the microbial counting, the test compound exhibited a reduction for the counting of S. aureus, mesophilic, and psychrotrophic microorganisms when compared to the control group (without preservative addition), although without difference in the enumeration of coliforms; however, the counting of bacteria in the tests with sodium nitrite were inferior to the treatment with the A4. Aiming to evaluate the possible action mechanism of the compound in pathogenic microorganisms, it was identified through molecular docking that the A4 presented affinity with the FtsA protein, suggesting that the inhibition of S. aureus might be related to the interference in the interaction with the FtsZ, inhibiting cell division and causing bacterial mortality. The A4 presented mortality rates of 96% for the toxicity in Artemia salina in the concentration of 10 μg/mL and 100% for upper concentrations. The study demonstrated that the azo compound presented an in vitro microbial effect, although is toxic action should be evaluated with superior organisms in order to obtain results closer to human beings, as well as synergism tests with the nitrite salt in shelf-life in order to evaluate their efficacy in reduced concentrations. |
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COSTA, Mateus Matiuzzi daSOUZA, Renata de Faria SilvaMEDEIROS, Elizabeth Sampaio deRODRIGUES, Rafael Torres de SouzaNUNES, Xirely Pereirahttp://lattes.cnpq.br/9484773182768419PEIXOTO, Luciana Jatobá e Silva2019-08-22T13:19:47Z2019-05-31PEIXOTO, Luciana Jatobá e Silva. Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos. 2019. 87 f. Tese (Programa de Pós-Graduação em Biotecnologia (Renorbio)) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8169Animal production constitutes an activity of great importance for the Northeastern semiarid. Meat and its derivatives are products of great commercial importance, either for the regional consumer or as a tourism product in a rising gastronomic pole. However, as an easily contaminating product it might be a carrier of microorganisms, and the preservatives employed in meat products, the nitrite salts, have been described as of high carcinogenic potential. Consequently, several strategies have been explored as alternatives to the use of these salts. Therefore, this work aimed to evaluate the antimicrobial and antibiofilm activity of 4 azo compounds (A1, A2, A3, and A4) on microorganisms isolated from lamb and sheep meat. No reports regarding the use of the azo compounds synthesized in this research were found in other studies where their use is suggested for foods. In this study, it was also investigated if the compound presented in vitro synergistic action with the sodium nitrite, its toxic effect on Artemia salina and the mechanism used for microbial inhibition. Afterward, the shelf life of the lamb sausage was determined though treatments that differed in the preservative agent employed (azo compounds and sodium nitrite), with a treatment without preservative addition as a control group. Out of 21 meat samples, it was possible to isolate 15 S. aureus (75%) and 13 E. coli (62%). The A4 was the azo compound that presented the best activity, with a mean bactericidal concentration of 230 μg/mL on S. aureus. The isolated strains presented biofilm production, with eight (61.5%) of the S. aureus presenting a strong and seven (38.5%) with a weak production, and eight (61.5%) of the E. coli presenting a weak production. The remaining E. coli strains were not biofilm-producing. The A4 compound was able to interfere in the formation of biofilm in all the strong producers isolates of S. aureus and interfered in the stablished biofilm in 50% of these isolates. The sodium nitrite presented mean MBC of 67 μg/mL, and in the synergism test with the A4, nine (60%) S. aureus presented reduction of the MBC in synergistic action. In the shelf life test, the variables moisture and pH did not demonstrate differences in the treatments, although the colorimetry of the treatment with the A4 presented superior results to the remainder. As for the microbial counting, the test compound exhibited a reduction for the counting of S. aureus, mesophilic, and psychrotrophic microorganisms when compared to the control group (without preservative addition), although without difference in the enumeration of coliforms; however, the counting of bacteria in the tests with sodium nitrite were inferior to the treatment with the A4. Aiming to evaluate the possible action mechanism of the compound in pathogenic microorganisms, it was identified through molecular docking that the A4 presented affinity with the FtsA protein, suggesting that the inhibition of S. aureus might be related to the interference in the interaction with the FtsZ, inhibiting cell division and causing bacterial mortality. The A4 presented mortality rates of 96% for the toxicity in Artemia salina in the concentration of 10 μg/mL and 100% for upper concentrations. The study demonstrated that the azo compound presented an in vitro microbial effect, although is toxic action should be evaluated with superior organisms in order to obtain results closer to human beings, as well as synergism tests with the nitrite salt in shelf-life in order to evaluate their efficacy in reduced concentrations.A produção animal constitui uma atividade de grande relevância para o semiárido nordestino. A carne e seus derivados são produtos de grande importância comercial crescente dado o turismo gastronômico em ascenção. Porém, como um produto de fácil contaminação pode ser veiculador de microrganismos, e os conservantes utilizados em produtos cárneos, os sais de nitrito, vem sendo descrito com alto potencial carcinogênico, dessa forma, várias são as estratégias que vêm sendo estudadas como alternativa ao uso destes sais. Assim, objetivou-se avaliar a atividade antimicrobiana e antibiofilme de 4 azo compostos (A1, A2, A3 e A4) em microrganismos isolados de carne de caprinos e ovinos. Não encontrou-se relatos de utilização dos azo compostos sintetizados nesse estudo em outras pesquisas onde seu uso tenha sido sugerido para alimentos. Nesse estudo também buscou-se identificar se o composto apresentava ação sinérgica in vitro com o nitrito de sódio, seu efeito tóxico em Artemia salina e investigar o mecanismo usado para inibição microbiana. Após determinou-se a vida de prateleira de linguiça de cordeiro, em tratamentos que se diferenciavam pelo agente conservante utilizado (azo composto e nitrito de sódio), tendo como grupo controle o tratamento sem adição de conservante. A partir de 21 amostras de carne, isolou-se 15 S. aureus (75%) e 13 E. coli (62%). A4 foi o azo composto que apresentou melhor atividade, com concentrações bactericída média de 230 μg/mL frente a S. aureus. As cepas isoladas apresentaram produção de biofilme, sendo que oito (61,5%) dos S. aureus com forte produção e sete (38,5%) com fraca produção e oito (61,5%) E. coli com fraca produção, as demais cepas de E. coli não foram produtoras de biofilme. O composto A4 foi capaz de interferir na formação do biofilme em todos os isolados de S. aureus forte produtores e interferiu no biofilme consolidado em 50% desses isolados. O nitrito de sódio apresentou CBM média de 67 μg/mL, e no teste de sinergismo com A4, nove (60%) S. aureus apresentaram redução da CBM em ação sinérgica. No teste de vida de prateleira as variáveis umidade e pH não demostraram diferenças nos tratamentos, porém, a colorimetria do tratamento com A4 apresentou resultados superiores aos demais. Já na contagem microbiana, o composto teste exibiu redução para contagem de S. aureus, microrganismos mesófilos e psicrotróficos quando comparado ao grupo controle (sem adição de conservantes), mas sem diferença na enumeração de coliformes, entretanto as contagens de bactérias dos testes com o nitrito de sódio foram inferiores ao tratamento com A4. Buscando avaliar o possível mecanismo de ação do composto em microrganismos patogênicos, identificou-se através de docking molecular que A4 apresentou afinidade com a proteína FtsA, indicando que a inibição de S. aureus pode estar relacionada a interferência na interação com a FtsZ inibindo a divisão celular e causando a morte bacteriana. A4 apresentou taxas de mortalidade de 96% para a toxicidade em Artemia salina na concentração de 10 μg/mL e 100% em concentrações superiores. O estudo demonstrou que o azo composto apresentou efeito antimicrobiano in vitro, porém, sua ação tóxica deve ser avaliada com organismos superiores, para obter-se resultados mais próximos aos seres humanos, bem como testes de sinergismo com o sal de nitrito em teste de prateleira para avaliar a eficácia dos mesmos em concentrações reduzidas.Submitted by Mario BC (mario@bc.ufrpe.br) on 2019-08-22T13:19:46Z No. of bitstreams: 1 Luciana Jatoba e Silva Peixoto.pdf: 1539513 bytes, checksum: 0658c461e0ece0cd3f69c59c1196b2cb (MD5)Made available in DSpace on 2019-08-22T13:19:47Z (GMT). No. of bitstreams: 1 Luciana Jatoba e Silva Peixoto.pdf: 1539513 bytes, checksum: 0658c461e0ece0cd3f69c59c1196b2cb (MD5) Previous issue date: 2019-05-31application/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Biotecnologia (Renorbio)UFRPEBrasilRede Nordeste de BiotecnologiaAtividade antimicrobianaAtividade antibiofilmeAzo compostoCarne caprinaCarne ovinaOUTROS::CIENCIASAtividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis7794227690756777355600600600-81045765884522764216209957791494323825info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALLuciana Jatoba e Silva Peixoto.pdfLuciana Jatoba e Silva Peixoto.pdfapplication/pdf1539513http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/8169/2/Luciana+Jatoba+e+Silva+Peixoto.pdf0658c461e0ece0cd3f69c59c1196b2cbMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/8169/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/81692019-08-22 10:19:47.062oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2019-08-22T13:19:47Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
title |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
spellingShingle |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos PEIXOTO, Luciana Jatobá e Silva Atividade antimicrobiana Atividade antibiofilme Azo composto Carne caprina Carne ovina OUTROS::CIENCIAS |
title_short |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
title_full |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
title_fullStr |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
title_full_unstemmed |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
title_sort |
Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos |
author |
PEIXOTO, Luciana Jatobá e Silva |
author_facet |
PEIXOTO, Luciana Jatobá e Silva |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
COSTA, Mateus Matiuzzi da |
dc.contributor.referee1.fl_str_mv |
SOUZA, Renata de Faria Silva |
dc.contributor.referee2.fl_str_mv |
MEDEIROS, Elizabeth Sampaio de |
dc.contributor.referee3.fl_str_mv |
RODRIGUES, Rafael Torres de Souza |
dc.contributor.referee4.fl_str_mv |
NUNES, Xirely Pereira |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9484773182768419 |
dc.contributor.author.fl_str_mv |
PEIXOTO, Luciana Jatobá e Silva |
contributor_str_mv |
COSTA, Mateus Matiuzzi da SOUZA, Renata de Faria Silva MEDEIROS, Elizabeth Sampaio de RODRIGUES, Rafael Torres de Souza NUNES, Xirely Pereira |
dc.subject.por.fl_str_mv |
Atividade antimicrobiana Atividade antibiofilme Azo composto Carne caprina Carne ovina |
topic |
Atividade antimicrobiana Atividade antibiofilme Azo composto Carne caprina Carne ovina OUTROS::CIENCIAS |
dc.subject.cnpq.fl_str_mv |
OUTROS::CIENCIAS |
description |
Animal production constitutes an activity of great importance for the Northeastern semiarid. Meat and its derivatives are products of great commercial importance, either for the regional consumer or as a tourism product in a rising gastronomic pole. However, as an easily contaminating product it might be a carrier of microorganisms, and the preservatives employed in meat products, the nitrite salts, have been described as of high carcinogenic potential. Consequently, several strategies have been explored as alternatives to the use of these salts. Therefore, this work aimed to evaluate the antimicrobial and antibiofilm activity of 4 azo compounds (A1, A2, A3, and A4) on microorganisms isolated from lamb and sheep meat. No reports regarding the use of the azo compounds synthesized in this research were found in other studies where their use is suggested for foods. In this study, it was also investigated if the compound presented in vitro synergistic action with the sodium nitrite, its toxic effect on Artemia salina and the mechanism used for microbial inhibition. Afterward, the shelf life of the lamb sausage was determined though treatments that differed in the preservative agent employed (azo compounds and sodium nitrite), with a treatment without preservative addition as a control group. Out of 21 meat samples, it was possible to isolate 15 S. aureus (75%) and 13 E. coli (62%). The A4 was the azo compound that presented the best activity, with a mean bactericidal concentration of 230 μg/mL on S. aureus. The isolated strains presented biofilm production, with eight (61.5%) of the S. aureus presenting a strong and seven (38.5%) with a weak production, and eight (61.5%) of the E. coli presenting a weak production. The remaining E. coli strains were not biofilm-producing. The A4 compound was able to interfere in the formation of biofilm in all the strong producers isolates of S. aureus and interfered in the stablished biofilm in 50% of these isolates. The sodium nitrite presented mean MBC of 67 μg/mL, and in the synergism test with the A4, nine (60%) S. aureus presented reduction of the MBC in synergistic action. In the shelf life test, the variables moisture and pH did not demonstrate differences in the treatments, although the colorimetry of the treatment with the A4 presented superior results to the remainder. As for the microbial counting, the test compound exhibited a reduction for the counting of S. aureus, mesophilic, and psychrotrophic microorganisms when compared to the control group (without preservative addition), although without difference in the enumeration of coliforms; however, the counting of bacteria in the tests with sodium nitrite were inferior to the treatment with the A4. Aiming to evaluate the possible action mechanism of the compound in pathogenic microorganisms, it was identified through molecular docking that the A4 presented affinity with the FtsA protein, suggesting that the inhibition of S. aureus might be related to the interference in the interaction with the FtsZ, inhibiting cell division and causing bacterial mortality. The A4 presented mortality rates of 96% for the toxicity in Artemia salina in the concentration of 10 μg/mL and 100% for upper concentrations. The study demonstrated that the azo compound presented an in vitro microbial effect, although is toxic action should be evaluated with superior organisms in order to obtain results closer to human beings, as well as synergism tests with the nitrite salt in shelf-life in order to evaluate their efficacy in reduced concentrations. |
publishDate |
2019 |
dc.date.accessioned.fl_str_mv |
2019-08-22T13:19:47Z |
dc.date.issued.fl_str_mv |
2019-05-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
PEIXOTO, Luciana Jatobá e Silva. Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos. 2019. 87 f. Tese (Programa de Pós-Graduação em Biotecnologia (Renorbio)) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8169 |
identifier_str_mv |
PEIXOTO, Luciana Jatobá e Silva. Atividade antimicrobiana e antibiofilme de azo compostos frente a patógenos de importância em alimentos. 2019. 87 f. Tese (Programa de Pós-Graduação em Biotecnologia (Renorbio)) - Universidade Federal Rural de Pernambuco, Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8169 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
7794227690756777355 |
dc.relation.confidence.fl_str_mv |
600 600 600 |
dc.relation.department.fl_str_mv |
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dc.relation.cnpq.fl_str_mv |
6209957791494323825 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural de Pernambuco |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Biotecnologia (Renorbio) |
dc.publisher.initials.fl_str_mv |
UFRPE |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Rede Nordeste de Biotecnologia |
publisher.none.fl_str_mv |
Universidade Federal Rural de Pernambuco |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFRPE instname:Universidade Federal Rural de Pernambuco (UFRPE) instacron:UFRPE |
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Universidade Federal Rural de Pernambuco (UFRPE) |
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UFRPE |
institution |
UFRPE |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFRPE |
collection |
Biblioteca Digital de Teses e Dissertações da UFRPE |
bitstream.url.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/8169/2/Luciana+Jatoba+e+Silva+Peixoto.pdf http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/8169/1/license.txt |
bitstream.checksum.fl_str_mv |
0658c461e0ece0cd3f69c59c1196b2cb bd3efa91386c1718a7f26a329fdcb468 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE) |
repository.mail.fl_str_mv |
bdtd@ufrpe.br ||bdtd@ufrpe.br |
_version_ |
1791083602442715136 |