Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/9504 |
Resumo: | Escherichia coli is considered the main representative bacteria of the family Enterobacteriaceae, belonging to the group of the thermotolerant coliform. Your presence in food shows directly and indirectly contamination of fecal origin. E.coli enterotoxigenic (ETEC), pathogenic strain of the species E.coli, is an important cause diarrhea episode, being the main etiological agent of the disease called traveler’s diarrhea (TD), often found in food, obtained in poor sanitary conditions. Among the various foods associated to intoxications outbreaks, stands out the ground beef, to be commercialized in natura and very manipulated. Being an animal product, there is a high contamination rate by E.coli, and may contain ETEC. Therefore, safe alternatives to commercialize this product shall be proposed. In this context, is highlight the use of essential oils, which are natural compounds of plant origin, show complex chemical composition which makes them capable of performing various pharmacological activities, as the antiseptic action, that has been explored in both medical and pharmacology area as in the food industry, as food preservatives. In view of this, aimed to analyze in vitro the antimicrobial activity of sixteen essential oils over ETEC, selecting the most effective for the synergistic study of your combinations in vitro and in ground beef. The minimum bactericidal concentrations in the essential oils and their combinations was determined by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. The chemical analyzes of pure oils and their combination were done on GC-MS and GC-FID. For tests in situ, were selected the combinations with the smaller proportions of oregano oil, cinnamon and thyme and oregano, clove and thyme. Both treatments were applied in ground beef portion inoculated with ETEC, which was stored for five days at 7°C. In the analyzes by CG-EM of the treatments, was observed, in both, the majority presence of the compound carvacrol and others as monoterpenes: thymol, p-cymene and γ-terpinene. The colorimetric analysis indicated significant variation in mean values of L *, a *, b *, C * h * in the color of the meat treated with the combination of essential oils. This indicates that the addition of the treatments in ground beef allowed keep the meat looking good during the five days of storage. The essential oils combination showed synergistic effects sufficient to inhibit ETEC in vitro study and this result was repeated, although in reduced form, when these combinations were added to ground beef. |
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Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moídaEscherichia coliDoenças transmitidas por alimentospatógeno alimentarAtividade bactericidaAntimicrobianos naturaisFoodborne diseaseFood pathogenBactericidal activityNatural antimicrobialsCNPQ_NÃO_INFORMADOEscherichia coli is considered the main representative bacteria of the family Enterobacteriaceae, belonging to the group of the thermotolerant coliform. Your presence in food shows directly and indirectly contamination of fecal origin. E.coli enterotoxigenic (ETEC), pathogenic strain of the species E.coli, is an important cause diarrhea episode, being the main etiological agent of the disease called traveler’s diarrhea (TD), often found in food, obtained in poor sanitary conditions. Among the various foods associated to intoxications outbreaks, stands out the ground beef, to be commercialized in natura and very manipulated. Being an animal product, there is a high contamination rate by E.coli, and may contain ETEC. Therefore, safe alternatives to commercialize this product shall be proposed. In this context, is highlight the use of essential oils, which are natural compounds of plant origin, show complex chemical composition which makes them capable of performing various pharmacological activities, as the antiseptic action, that has been explored in both medical and pharmacology area as in the food industry, as food preservatives. In view of this, aimed to analyze in vitro the antimicrobial activity of sixteen essential oils over ETEC, selecting the most effective for the synergistic study of your combinations in vitro and in ground beef. The minimum bactericidal concentrations in the essential oils and their combinations was determined by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. The chemical analyzes of pure oils and their combination were done on GC-MS and GC-FID. For tests in situ, were selected the combinations with the smaller proportions of oregano oil, cinnamon and thyme and oregano, clove and thyme. Both treatments were applied in ground beef portion inoculated with ETEC, which was stored for five days at 7°C. In the analyzes by CG-EM of the treatments, was observed, in both, the majority presence of the compound carvacrol and others as monoterpenes: thymol, p-cymene and γ-terpinene. The colorimetric analysis indicated significant variation in mean values of L *, a *, b *, C * h * in the color of the meat treated with the combination of essential oils. This indicates that the addition of the treatments in ground beef allowed keep the meat looking good during the five days of storage. The essential oils combination showed synergistic effects sufficient to inhibit ETEC in vitro study and this result was repeated, although in reduced form, when these combinations were added to ground beef.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Bioatividade de Plantas MedicinaisEscherichia coli é considerada a principal bactéria representante da família Enterobacteriaceae, pertencendo ao grupo dos coliformes termotolerantes. Sua presença em alimentos indica contaminação direta ou indireta de origem fecal. E. coli enterotoxigênica (ETEC), cepa patogênica da espécie E. coli, é importante causadora de episódios diarreicos, sendo o principal agente etiológico da doença denominada diarreia-dos-viajantes, frequentemente encontrada em alimentos obtidos em condições higiênico-sanitárias precárias. Dentre os vários alimentos associados a surtos de toxinfecções alimentares, destaca-se a carne moída, por ser comercializada in natura e muito manipulada. Por ser produto de origem animal, há elevada taxa de contaminação por E. coli, podendo conter ETEC. Assim, alternativas para a comercialização desse produto com garantia de segurança ao consumidor devem ser propostas. Neste contexto, destaca-se o uso dos óleos essenciais, que são compostos naturais de origem vegetal, apresentam composição química complexa que os torna capazes de desempenhar diversas atividades farmacológicas, como a ação antisséptica, que vem sendo explorada tanto na área medicinal e farmacológica como na área alimentícia, como conservantes de alimentos. Perante o exposto, objetivou-se analisar in vitro a atividade antimicrobiana de dezesseis óleos essenciais sobre ETEC, selecionando os mais eficazes para o estudo sinérgico de suas combinações in vitro e em carne moída. As concentrações mínimas bactericidas dos óleos essenciais e de suas combinações foram determinadas empregando-se o método de microdiluição em caldo, utilizando-se caldo triptona de soja e microplacas de poliestireno de 96 poços, com posterior plaqueamento das culturas em ágar triptona de soja. As análises químicas dos óleos puros e de suas combinações foram feitas em CG-EM e CG-DIC. Para os ensaios in situ, foram selecionadas as combinações de menores proporções dos óleos de orégano, canela e tomilho e de orégano, cravo-da-índia e tomilho. Os dois tratamentos foram aplicados a porções de carne moída inoculadas com ETEC, que foi armazenada por cinco dias, a 7 ºC. Nas análises por CG-EM dos tratamentos, observou-se, em ambos, a presença majoritária do composto carvacrol e de outros monoterpenos. como timol, p-cimeno e γ-terpineno. As análises colorimétricas indicaram variação significativa nos valores de média de L*, a*, b*, C* e h* da cor da carne tratada com as combinações de óleos essenciais. Isso indica que a adição dos tratamentos em carne moída permitiu que ela mantivesse boa aparência durante os cinco dias de estocagem. As combinações de óleos essenciais apresentaram efeitos sinérgicos suficientes para inibir ETEC em estudo in vitro e este resultado se repetiu, embora de forma reduzida, quando estas combinações foram adicionadas em carne moída.UNIVERSIDADE FEDERAL DE LAVRASDAG - Departamento de AgriculturaUFLABRASILBertolucci, Suzan Kelly VilelaCarvalho, Elisângela Elena Nunes deOliveira, Maíra Maciel Mattos dePiccoli, Roberta HilsdorfSouza, Alline Aparecida2015-05-12T19:11:07Z2015-05-12T19:11:07Z2015-05-122015-02-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfSOUZA, A. A. Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída. 2015. 95 p. Dissertação (Mestrado em Plantas Medicinais, Aromáticas e Condimentares)-Universidade Federal de Lavras, Lavras, 2015.http://repositorio.ufla.br/jspui/handle/1/9504info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2016-06-07T13:06:25Zoai:localhost:1/9504Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-06-07T13:06:25Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
title |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
spellingShingle |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída Souza, Alline Aparecida Escherichia coli Doenças transmitidas por alimentos patógeno alimentar Atividade bactericida Antimicrobianos naturais Foodborne disease Food pathogen Bactericidal activity Natural antimicrobials CNPQ_NÃO_INFORMADO |
title_short |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
title_full |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
title_fullStr |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
title_full_unstemmed |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
title_sort |
Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída |
author |
Souza, Alline Aparecida |
author_facet |
Souza, Alline Aparecida |
author_role |
author |
dc.contributor.none.fl_str_mv |
Bertolucci, Suzan Kelly Vilela Carvalho, Elisângela Elena Nunes de Oliveira, Maíra Maciel Mattos de Piccoli, Roberta Hilsdorf |
dc.contributor.author.fl_str_mv |
Souza, Alline Aparecida |
dc.subject.por.fl_str_mv |
Escherichia coli Doenças transmitidas por alimentos patógeno alimentar Atividade bactericida Antimicrobianos naturais Foodborne disease Food pathogen Bactericidal activity Natural antimicrobials CNPQ_NÃO_INFORMADO |
topic |
Escherichia coli Doenças transmitidas por alimentos patógeno alimentar Atividade bactericida Antimicrobianos naturais Foodborne disease Food pathogen Bactericidal activity Natural antimicrobials CNPQ_NÃO_INFORMADO |
description |
Escherichia coli is considered the main representative bacteria of the family Enterobacteriaceae, belonging to the group of the thermotolerant coliform. Your presence in food shows directly and indirectly contamination of fecal origin. E.coli enterotoxigenic (ETEC), pathogenic strain of the species E.coli, is an important cause diarrhea episode, being the main etiological agent of the disease called traveler’s diarrhea (TD), often found in food, obtained in poor sanitary conditions. Among the various foods associated to intoxications outbreaks, stands out the ground beef, to be commercialized in natura and very manipulated. Being an animal product, there is a high contamination rate by E.coli, and may contain ETEC. Therefore, safe alternatives to commercialize this product shall be proposed. In this context, is highlight the use of essential oils, which are natural compounds of plant origin, show complex chemical composition which makes them capable of performing various pharmacological activities, as the antiseptic action, that has been explored in both medical and pharmacology area as in the food industry, as food preservatives. In view of this, aimed to analyze in vitro the antimicrobial activity of sixteen essential oils over ETEC, selecting the most effective for the synergistic study of your combinations in vitro and in ground beef. The minimum bactericidal concentrations in the essential oils and their combinations was determined by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. The chemical analyzes of pure oils and their combination were done on GC-MS and GC-FID. For tests in situ, were selected the combinations with the smaller proportions of oregano oil, cinnamon and thyme and oregano, clove and thyme. Both treatments were applied in ground beef portion inoculated with ETEC, which was stored for five days at 7°C. In the analyzes by CG-EM of the treatments, was observed, in both, the majority presence of the compound carvacrol and others as monoterpenes: thymol, p-cymene and γ-terpinene. The colorimetric analysis indicated significant variation in mean values of L *, a *, b *, C * h * in the color of the meat treated with the combination of essential oils. This indicates that the addition of the treatments in ground beef allowed keep the meat looking good during the five days of storage. The essential oils combination showed synergistic effects sufficient to inhibit ETEC in vitro study and this result was repeated, although in reduced form, when these combinations were added to ground beef. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-05-12T19:11:07Z 2015-05-12T19:11:07Z 2015-05-12 2015-02-25 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SOUZA, A. A. Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída. 2015. 95 p. Dissertação (Mestrado em Plantas Medicinais, Aromáticas e Condimentares)-Universidade Federal de Lavras, Lavras, 2015. http://repositorio.ufla.br/jspui/handle/1/9504 |
identifier_str_mv |
SOUZA, A. A. Análise química e potencial antimicrobiano de óleos essenciais sobre Escherichia coli enterotoxigênica na conservação de carne moída. 2015. 95 p. Dissertação (Mestrado em Plantas Medicinais, Aromáticas e Condimentares)-Universidade Federal de Lavras, Lavras, 2015. |
url |
http://repositorio.ufla.br/jspui/handle/1/9504 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DAG - Departamento de Agricultura UFLA BRASIL |
publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DAG - Departamento de Agricultura UFLA BRASIL |
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reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
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Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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