Dissertations / Theses on the topic 'Antimicrobial preservative'

As a response of the need for a natural antimicrobial to replace sodium benzoateâ s use as a preservative in beverages, twenty eight compounds known to have antimicrobial activity were evaluated to quantify their solubility. Twenty three of the compounds evaluated are components of plant essential oils and the remaining five compounds are alkyl esters of para-hydroxybenzoic acid. The test compounds were evaluated for aqueous solubility as well as their solubility in an acid-based beverage mixture. The compounds were found to be practically insoluble (< 100 mg/L), very slightly soluble (100 mg/L â 1,000 mg/L) or slightly soluble (1,000 mg/L to 10,000 mg/L). o-Methoxycinnamaldehyde, trans,trans-2,4-decadienal, cinnamic acid, and citronellol were complexed with α- and β- cyclodextrin and evaluated through phase solubility analyses. The complexes formed showed improved aqueous solubility for all compounds. Complexation with α-CD resulted in an increase of aqueous solubility of o-methoxycinnamaldehyde by 10-fold, trans,trans-2,4-decadienal by 3.2-fold, cinnamic acid by 6.3-fold, and citronellol by 8-fold. In addition, complexation with β-CD resulted in an increase of aqueous solubility of o-methoxycinnamaldehyde by 1.6-fold, trans,trans-2,4-decadienal by 3.1-fold, cinnamic acid by 1.7-fold, and citronellol by 1.6- fold. The storage stability of the α-CD complexes of o-methoxycinnamaldehyde trans,trans-2,4-decadienal and citronellol were evaluated for 7 days in an acid-based beverage solution by SPME GC-MS. The complexes exhibited varying levels of degradation throughout the duration of the study all. The concentration of o-methoxycinnamaldehyde detected by SPME GC-MS decreased by 61.7%. Similarly, the concentration of trans,trans-2,4-decadienal and that of citronellol decreased by 62.7% and 43% respectively. Additionally, a comparison by UV/Vis of the storage stability of the complexes stored in glass and PET containers was performed. The storage stability comparison proved that absorption into the PET polymer membrane did not occur.
Master of Science

La qualité microbiologique d’un produit cosmétique se doit d’être conservée durant la totalité de sa durée de vie grâce à l’ajout notamment de conservateurs antimicrobiens. Néanmoins, les conservateurs organiques traditionnellement utilisés sont particulièrement décriés depuis quelques années car suspectés d’effets secondaires. Dans l’objectif de disposer d’alternatives à ces substances, les propriétés antimicrobiennes de l’oxyde de zinc (ZnO) ont été étudiées. L’efficacité antimicrobienne de ces particules inorganiques a ainsi été évaluée sur les cinq micro-organismes d’intérêt pour l’industrie cosmétique (E. coli, S. aureus, P. aeruginosa, C. albicans et A. brasiliensis). Pour cela des tests microbiologiques ont été mis en place en milieu gélosé et bouillon liquide pour évaluer la sensibilité de chaque souche microbienne au ZnO. L’efficacité de ces poudres a été évaluée au sein de diverses formules cosmétiques via la réalisation de Challenge Tests. Des études spécifiques visant à améliorer la compréhension des mécanismes antimicrobiens du ZnO ont été menées : les phénomènes de dissolution des particules générant des cations zinc, de production photochimique de radicaux libres ou encore de contact direct entre particules et cellules microbiennes ont été approfondis. Couplés à des études supplémentaires visant à affiner les relations structure/activité, ces travaux ont été menés dans l’objectif d’optimiser le potentiel antimicrobien de ces poudres pour la présente application. Ce projet a démontré que le ZnO permettait de conserver la qualité microbiologique de produits dermopharmaceutiques variés, allant des émulsions aux poudres. Dépendamment de sa concentration, les actions bactéricides, levuricide et fongistatique du ZnO confèrent aux produits la capacité de répondre aux exigences requises en termes de conservation. Les poudres minérales de ZnO apparaissent alors comme une alternative appropriée aux conservateurs organiques
The microbiological quality of a cosmetic product should be preserved during its whole shelf-life notably thanks to the addition of antimicrobial preservatives. Nevertheless, commonly used organic preservatives are particularly criticized since a few years because they are suspected of side effects. In order to propose alternatives to these substances, the antimicrobial properties of zinc oxide (ZnO) were studied. The antimicrobial efficacy of these inorganic particles was evaluated on the five microorganisms of interest for the cosmetic industry (E. coli, S. aureus, P. aeruginosa, C. albicans and A. brasiliensis). Microbiological tests were designed in agar medium and liquid broth to evaluate the sensitivity of each microbial strain to ZnO. The efficacy of these powders was evaluated in various dermopharmaceutical formulations via Challenge Tests. Some specific studies dedicated to improve the understanding of antimicrobial mechanisms of ZnO were carried out: (i) particles dissolution generating zinc cations, (ii) photochemical generation of free radicals (iii) direct contact between particles and microbial cells. Coupled with additional studies designed to refine structure/activity relationships, this work was performed in order to optimize the antimicrobial potential of these powders for the present application. All these studies demonstrated that ZnO enabled the preservation of the microbiological quality of various cosmetic products (emulsions and powders). The bactericidal, levuricidal and fongistatic activities of ZnO were dependent of its concentration and confer to the products the ability to comply with the demands in term of preservation. The inorganic powders of ZnO appear as suitable alternatives to organic preservatives

In response to a need for a natural antimicrobial to replace sodium benzoate, cinnamic acid was chosen. Due to cinnamic acidâ s solubility issues, α-cyclodextrin was used as a host molecule to form an inclusion complex with the cinnamic acid molecule. The cinnamic acid: α-cyclodextrin inclusion complex was then characterized using phase solubility analysis, proton nuclear magnetic resonance (H-NMR), and solid inclusion. Phase solubility analysis verified the maximum amount of cinnamic acid that α-cyclodextrin was able to host. H-NMR was used to determine the complex association constant, determine the chemical shifts of available protons, and yield a stoichiometry for the complex. The solid inclusion complex allowed for a physical formation of the complex, yielding further information in support of the complex stoichiometry. Microbiological tests were also performed to quantify the antimicrobial abilities of the complex, the guest, and the host against the yeast Saccharomyces cerevisiae and mold Paecilomyces variotii. Results indicated that approximately 990.29 ppm in aqueous solution was the maximum amount of cinnamic acid in the complex. The 2:1 stoichiometry yields an association constant of 21.7 M-1. Results also indicated that the cinnamic acid readily conformed to fit within the α-cyclodextrin host molecule, which remained a rigid structure. An 8.9% weight to weight of cinnamic acid was calculated for the solid inclusion again reinforcing a 2:1 stoichiometry. Microbiological studies showed little to no inhibition power by the complex at varying concentrations against S. cerevisiae and P. variotii. Free cinnamic acid showed greater antimicrobial activity compared with free α-cyclodextrin and the complex.
Master of Science in Life Sciences

L’industrie parapharmaceutique de même que l’industrie cosmétique recherche des alternatives naturelles aux conservateurs synthétiques. Cet intérêt est lié à l’exigence du consommateur et à la volonté de développer des produits innovants éco-conçus. Compte tenu de leurs activités antioxydantes et antimicrobiennes, les huiles essentielles constituent des options intéressantes dont les coûts et impacts organoleptiques doivent cependant être considérés. Dans le cadre de cette thèse, les activités antioxydante et antimicrobienne de combinaisons huile essentielle-hydrolat et huile essentielle-huile essentielle de Lippia alba, Rosmarinus officinalis et Thymus vulgaris ont été évaluées afin d’objectiver leur potentiel de conservateur pour des produits phytothérapeutiques. Initialement, l’impact d’une méthode de distillation utilisant le macérât aqueux de la matière végétale comme source de vapeur a été évalué sur les propriétés physico-chimiques des hydrolats et huiles essentielles de Thymus vulgaris et Rosmarinus officinalis cultivées dans le sud de Bogotá en Colombie. Puis, les distillats et hydrolats ayant présenté une activité biologique significative ainsi que l’huile essentielle de Lippia alba ont été combinés deux à deux. Les activités antiradicalaire et microbicide ont été évaluées respectivement par ABTS et par les méthodes de microdilution et de diffusion en agar. Des résultats biologiques significatifs ont été obtenus pour les combinaisons huile essentielle-huile essentielle tout spécialement dans le cas de la combinaison des huiles essentielles de T. vulgaris et de L. alba avec une diminution de la CI50 de 2,9 (huile essentielle de Thym seule) à 1,4 µL/L ainsi que dans le cas spécifique de la combinaison hydrolat-huile essentielle de Thymus vulgaris avec une CI50 de 2,1 µL/L. De même, cette dernière combinaison a présenté un effet de synergie en diminuant la Concentration Minimale Bactéricide de l’huile essentielle de Thym de 0,4 à 0,1 µL/mL. Les différents résultats sont discutés ainsi que leurs impacts d’un point de vue industriel et thérapeutique.

Cette thèse de doctorat a été réalisée dans le cadre du projet NATUBAVAL visant à découvrir de nouveaux conservateurs naturels pour l’industrie cosmétique, à partir de plantes issues d’un des hotspots mondiaux de biodiversité : le bassin méditerranéen. Dix-sept extraits ont ainsi été obtenus et évalués quant à leurs propriétés antimicrobiennes contre Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus brasiliensis et Candida albicans, ainsi que leur capacité antioxydante. Santolina chamaecyparissus a démontré des propriétés remarquables, et a été sélectionnée pour une étude plus approfondie. Une approche par fractionnement bioguidé a permis l’isolement du composé majoritaire de la fraction la plus active, également identifié comme actif : un spirokétal énol connu de la famille des polyacétylènes. Une optimisation de l’extrait brut d’intérêt a alors été entreprise dans le but de maximiser son activité et de faire face au challenge d’une transposition industrielle et de son incorporation dans un produit cosmétique. En définitive, cette étude introduit une stratégie de développement d’un ingrédient naturel pouvant potentiellement être utilisé comme une alternative aux conservateurs de synthèse dans les produits cosmétiques
This PhD thesis is part of the NATUBAVAL project that aims at discovering new natural preservatives for the cosmetics industry, issued from one of the world’s biodiversity hotspots: the Mediterranean Basin. Seventeen plant extracts were obtained and screened for their antimicrobial properties against Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus brasiliensis and Candida albicans and their antioxidant capacity. Santolina chamaecyparissus extract was found to present superior properties and selected for further investigation. A bioguided fractionation permitted to isolate the major compound of the most active fraction, that was identified as the active compound, a known spiroketal enol from the polyacetylenes family. An optimization of the crude extract of interest was then performed in order to maximize its activity and to face the challenge of an industrial scale-up and its incorporation in a cosmetic formulation. Finally, this study introduces a natural ingredient development strategy that might potentially be used as an alternative to synthetic preservatives in cosmetics

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Universidade Estadual Paulista (UNESP)
Na sua quase totalidade, as formas farmacêuticas líquidas apresentam agentes conservantes em suas fórmulas visando a proteção contra o desenvolvimento microbiano. Entretanto, pesquisas indicam que conservantes são substâncias tóxicas, pois dependendo da concentração administrada podem provocar reações adversas ou intoxicações. A inclusão desses agentes na fórmula de um medicamento deve seguir rigorosamente os parâmetros de eficácia e segurança, garantindo assim proteção antimicrobiana máxima sem provocar danos aos usuários. Por essas razões, este estudo teve como objetivo analisar os possíveis impactos na qualidade das dispersões moleculares de uso oral comercializadas no Brasil em decorrência das alterações na concentração de excipientes no pós-registro de medicamentos, em especial a modificação “moderada” de conservantes (5 – 10%). Foram analisadas as fórmulas de todas as dispersões moleculares de uso oral, de referência, registradas na ANVISA em março de 2009, e os respectivos sistemas conservantes foram identificados. A elaboração de uma matriz “medicamentos versus sistemas conservantes” propiciou a definição dos principais sistemas conservantes empregados industrialmente e sua inserção em oito fórmulas de bancada. Os testes de efetividade antimicrobiana realizados nestas fórmulas indicaram que metade delas não atendeu aos critérios de aceitação propostos na monografia oficial (USP 32), além de outras duas que apresentaram frágil proteção antimicrobiana, pois nelas o crescimento microbiano esteve muito próximo do limite máximo permitido. Em se tratando dos riscos que tais alterações possam provocar na conservação de um medicamento, estes valores são preocupantes, especialmente em escala industrial e, no mínimo, as fórmulas não aprovadas deveriam ser retestadas
Almost all liquid dosage forms have preservative agents in their formulas in order to protect against microbial growth. However, researches indicate that preservatives are toxic, because depending on the administered concentration they can cause adverse reactions or intoxications. The inclusion of these agents in the formulation of a product should strictly follow the parameters of efficacy and safety, thus ensuring maximum antimicrobial protection without causing harm to users. For these reasons, this study aimed to examine the possible impacts on the quality of molecular dispersions for oral administration commercialized in Brazil as a result of changes in the concentration of excipients in the post-registration of medicines, particularly the “moderate” modification of preservative agents (5 – 10%). All formulas of molecular dispersions for oral use, as reference drugs, recorded at ANVISA in March 2009 were analyzed and the preservative agents were identified. The development of a matrix drugs versus preservative systems led to the definition of major preservative systems used industrially and their inclusions in eight formulas studied. The antimicrobial effectiveness tests conducted on these formulas indicated that half of them did not meet the acceptance criteria proposed in the official monograph (USP 32), beyond two other formulas that presented weak antimicrobial protection, because microbial growth in them was very close to the maximum allowed. Considering the risks that such changes may result in the conservation of a drug these negative values are worrisome, especially on an industrial scale and, at least, the formulas not approved should be retested

Dans un premier temps, ce travail a concerné la réalisation de microparticules chargées en agent antimicrobien suivant la technique de microencapsulation par évaporation de solvant en émulsion simple. Différentes morphologies ont été obtenues avec des microparticules éloignées du standard lisse, démontrant des cicatrices et des défauts, de la rugosité ou encore des trous. Les paramètres ainsi que les mécanismes physico-chimiques responsables des dégradations morphologiques ont été identifiés et discutés. Il a été démontré que les paramètres de formulation tels que la masse et masse molaire du polymère ou encore la présence de tensioactifs ainsi que les paramètres du procédé tels que la force et la vitesse de cisaillement modifient l'état de surface finale des microparticules. Ce travail a notamment prouvé qu'il existe une compétition entre la cinétique d'évaporation du solvant et la vitesse de coalescence des gouttelettes d'émulsion qui est à l'origine des dégradations morphologiques. Suite à cette étude, les microsphères résultantes contenant de l'alcool phényléthylique ont été enduites à la surface du conditionnement primaire polyoléfine sous forme de films minces de différentes épaisseurs grâce à la technique de revêtement par immersion. L'introduction de microparticules au sein du liant ralentit la diffusion de l'agent antimicrobien en augmentant le nombre de matrices polymériques à traverser pour atteindre le milieu extérieur. La réalisation de telles couches a permis d'obtenir des libérations sur des périodes supérieures à au moins trois mois ce qui est 15 fois plus important que celles obtenues pour l'agent antimicrobien non encapsulé. Ce travail de thèse a également étudié l'activité antimicrobienne de l'alcool phényléthylique au sein d'une émulsion. Il a été mesuré le partage de l'alcool phényléthylique entre les phases aqueuse, huileuse et micellaire de l'émulsion. Les résultats obtenus ont permis de développer un modèle mathématique calculant la fraction en agent antimicrobien libre présent en solution aqueuse. Ce dernier a été corrélé à des dosages de l'émulsion et des mesures microbiologiques utilisant les cinq souches microbiennes du challenge test sur 14 jours. Ainsi, il a été démontré que les calculs permettent de prédire la concentration en conservateur nécessaire afin d'assurer la protection antimicrobienne des formulations. Cette étude a notamment prouvé que la quantité d'alcool phényléthylique nécessaire à la conservation des formulations est respectivement 1,6 et 4,3 fois plus importante dans une solution micellaire et une émulsion par rapport à une solution aqueuse
First, this work focused on the formulation of microparticles loaded with antimicrobial agent using the emulsion/solvent evaporation method. Several morphologies have been obtained with nonsmooth microparticles characterized by scars and defects, roughness and holes. The parameters and the physico-chemical mechanisms involved in these morphological deteriorations have been identified and discussed. It has been shown that the formulation and processing parameters as the polymer mass and molar mass, the surfactant as well as the speed and shear rate of the propeller play a key role in the final microparticles surface states. This study proved that there is a competition between solvent evaporation and the coalescence of emulsion droplets which is responsible for the morphological degradations. Following this study, the resulting microspheres loaded with phenylethyl alcohol were dispersed in a binder and coated as thin films of various thicknesses by the dip-coating method at the polyolefin surface. It has been measured that the use of microparticles slows the antimicrobial agent diffusion by increasing the number of polymeric matrices that have to be crossed in order to reach the external medium. Such thin films resulted in an antimicrobial agent delivery up to 3 months which is 15 times higher than the delivery obtained for the non-encapsulated antimicrobial agent. The antimicrobial activity of the phenylethyl alcohol in an emulsion has also been investigated. The phenylethyl alcohol partition between the water phase, the oil phase and the micellar phase of an emulsion has been measured. These results led to the development of a mathematical model calculating the fraction of free antimicrobial agent present in the aqueous phase. It has been correlated with emulsion dosages and microbiological measurements using the five microorganisms of the challenge test during 14 days. It has been demonstrated that calculations enable the prediction of the antimicrobial agent concentration needed to ensure the antimicrobial protection. In particular, this work proved that the phenylethyl alcohol quantity necessary for antimicrobial protection is respectively 1.6 and 4.3 times higher for a micellar solution and an emulsion compared to an aqueous solution

Nisina é um peptídeo antimicrobiano natural produzido por Lactococcus lactis subsp. lactis ATCC 11454 durante a fase exponencial de crescimento. A bacteriocina é usada como conservante natural de alimentos, uma vez que mostra atividade antimicrobiana contra bactérias Gram-positivas e esporos. Tem potencial aplicação em inúmeros campos (farmacêutico, veterinário e cosméticos). O objetivo deste trabalho foi estudar a cinética de crescimento bacteriano e a produção de nisina em biorreator, utilizando leite desnatado diluído, como um meio de cultura a baixo custo. Também foram avaliados os consumos de açúcar e proteína, formação de ácido lático e adsorção de nisina nas células produtoras durante os processos de produção de nisina. Pré-cultivos com 107 UFC.mL-1 de Lactococcus lactis foram cultivados em biorreator de 2 L contendo 25% de leite desnatado diluído em água (1,5 L, pH 6,7). Os ensaios foram esenvolvidos a 30°C por 52 horas, variando a agitação e aeração: (i) 200 rpm (0,0, 0,5, 1,0 e 2,0 L.min-1) e (ii) 100 rpm (0,0 e 0,5 L.min-1). A atividade de nisina foi avaliada pelo método de difusão em ágar, utilizando Lactobacillus sakei ATCC 15521 como microrganismo sensível à ação de nisina. A melhor concentração de nisina (62,68 mg.L-1 ou 2511,89 AU.mL-1), foi obtida em 16 horas, 200 rpm e sem aeração (kLa = 5,29 x 10-3 h-1). A adsorção de nisina nas células produtoras foram baixas (6,8 - 15,1%), quando comparadas com a atividade do sobrenadante. Estes resultados mostraram que o meio de cultivo composto por leite desnatado diluído favoreceu o crescimento celular e produção associada ao crescimento da nisina. Foram realizados estudos preliminares de liofilização (bioconservação) e purificação por cromatografia da nisina produzida em biorreator. A liofilização apresentou perda da atividade de nisina (24,8%), enquanto a purificação por cromatografia de interação hidrofóbica com resina Butyl-Sepharose, recuperou 40% da atividade da biomolécula, mostrando que ambos os processos poderão ser aplicados à bacteriocina.
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis subsp. lactis ATCC 11454 during its exponential growth phase. The bacteriocin is used as natural food preservative due to its antimicrobial activity against Gram-positive bacteria and outgrowth of spores. This property allows its application in numerous fields (pharmaceutical, veterinary and cosmetic). The aim of this work was to study the bacterial growth kinetics of L. lactis and respective nisin production in bioreactor, using diluted skimmed milk as an inexpensive medium. During the production, the consumption of sugar and protein, lactic acid formation and nisin adsorption on the producer strain cells were evaluated. Pre-cultivation with 107 UFC.mL-1 of L. lactis were expanded in a 2 L bioreactor containing 25% diluted skimmed milk in water (1.5 L, pH 6.7). The assays were performed at 30°C for 52 hours, varying agitation and airflow rate: (i) 200 rpm (0.0, 0.5, 1.0 and 2.0 L.min-1) and (ii) 100 rpm (0.0, 0.5 L.min-1). Nisin activity was evaluated through diffusion assays using Lactobacillus sakei ATCC 15521 as sensitive strain. The best nisin concentration (62.68 mg.L-1 or 2511.89 AU.mL-1), was achieved at 16 hours, 200 rpm and with no airflow rate (kLa = 5.29 x 10-3 h-1). The quantity of nisin adsorbed by the producer cells were low (6.8 -15.1%) when compared to the quantity released in the supernatant. These results showed that diluted skimmed milk supported cell growth and growth-associated nisin. Preliminary assays of lyophilization (biopreservation) and purification by chromatography of nisin produced in bioreactor were performed. Lyophilization presented a loss of nisin activity (24.8%) while purification by hydrophobic interaction chromatography with Butyl-Sepharose column recovered 40% of the activity, showing that both processes can be applied to the bacteriocin.

Resumo: Na sua quase totalidade, as formas farmacêuticas líquidas apresentam agentes conservantes em suas fórmulas visando a proteção contra o desenvolvimento microbiano. Entretanto, pesquisas indicam que conservantes são substâncias tóxicas, pois dependendo da concentração administrada podem provocar reações adversas ou intoxicações. A inclusão desses agentes na fórmula de um medicamento deve seguir rigorosamente os parâmetros de eficácia e segurança, garantindo assim proteção antimicrobiana máxima sem provocar danos aos usuários. Por essas razões, este estudo teve como objetivo analisar os possíveis impactos na qualidade das dispersões moleculares de uso oral comercializadas no Brasil em decorrência das alterações na concentração de excipientes no pós-registro de medicamentos, em especial a modificação "moderada" de conservantes (5 - 10%). Foram analisadas as fórmulas de todas as dispersões moleculares de uso oral, de referência, registradas na ANVISA em março de 2009, e os respectivos sistemas conservantes foram identificados. A elaboração de uma matriz "medicamentos versus sistemas conservantes" propiciou a definição dos principais sistemas conservantes empregados industrialmente e sua inserção em oito fórmulas de bancada. Os testes de efetividade antimicrobiana realizados nestas fórmulas indicaram que metade delas não atendeu aos critérios de aceitação propostos na monografia oficial (USP 32), além de outras duas que apresentaram frágil proteção antimicrobiana, pois nelas o crescimento microbiano esteve muito próximo do limite máximo permitido. Em se tratando dos riscos que tais alterações possam provocar na conservação de um medicamento, estes valores são preocupantes, especialmente em escala industrial e, no mínimo, as fórmulas não aprovadas deveriam ser retestadas
Abstract: Almost all liquid dosage forms have preservative agents in their formulas in order to protect against microbial growth. However, researches indicate that preservatives are toxic, because depending on the administered concentration they can cause adverse reactions or intoxications. The inclusion of these agents in the formulation of a product should strictly follow the parameters of efficacy and safety, thus ensuring maximum antimicrobial protection without causing harm to users. For these reasons, this study aimed to examine the possible impacts on the quality of molecular dispersions for oral administration commercialized in Brazil as a result of changes in the concentration of excipients in the post-registration of medicines, particularly the "moderate" modification of preservative agents (5 - 10%). All formulas of molecular dispersions for oral use, as reference drugs, recorded at ANVISA in March 2009 were analyzed and the preservative agents were identified. The development of a matrix "drugs versus preservative systems" led to the definition of major preservative systems used industrially and their inclusions in eight formulas studied. The antimicrobial effectiveness tests conducted on these formulas indicated that half of them did not meet the acceptance criteria proposed in the official monograph (USP 32), beyond two other formulas that presented weak antimicrobial protection, because microbial growth in them was very close to the maximum allowed. Considering the risks that such changes may result in the conservation of a drug these negative values are worrisome, especially on an industrial scale and, at least, the formulas not approved should be retested
Orientador: Taís Maria Bauab
Coorientador: Ana Dóris de Castro
Banca: Lauro Domingos Moretto
Banca: Hérida Regina Nunes Salgado
Mestre

Os produtos cosméticos e farmacêuticos contendo componentes de origem natural têm aumentado significativamente nos últimos anos. Com o objetivo de utilizar esses componentes como conservante em formulações cosméticas, determinou-se a atividade antimicrobiana do extrato bruto de folhas de Rubus rosaefolius Sm. e suas frações. Aquele de melhor desempenho foi avaliado quanto à toxicidade in vitro e seu comportamento em formulações cosméticas (creme, gel e xampu), relacionado à estabilidade, eficácia do sistema conservante e compatibilidade epidérmica. A atividade antimicrobiana foi determinada pelo método de microdiluição e a concentração de 0,2% (p/v) do extrato bruto apresentou melhor desempenho. O teste de toxicidade do extrato bruto foi realizado por meio do método colorimétrico Cell Titer 96®, MTS, em cultura de queratinócitos humanos, constatando-se índice de citotoxicidade (IC50) de 1,0 mg/mL. As formulações cosméticas contendo o extrato foram analisadas quanto à estabilidade e as de melhor desempenho foram submetidas ao teste de eficácia do sistema conservante, de acordo com os procedimentos descritos na CTFA. O sistema conservante mostrou-se efetivo frente à Escherichia coli IAL 2393 (ATCC 10536), a Pseudomonas aeruginosa IAL 1874 (ATCC 9027), ao Staphylococcus aureus IAL 1875 (ATCC 6548), a Burkholderia cepacia IAL 1834 ATCC (17759) e a Candida albicans IAL 1611 (ATCC 10231). Avaliouse a compatibilidade epidérmica das formulações em equivalentes dermo-epidérmicos, sistema tridimensional cultivados na superfície ar-líquido. Os resultados mostraram que houve diferenças na compatibilidade epidérmica dependendo das características dos componentes das formulações. Concluiu-se que o extrato bruto de folhas de Rubus rosaefolius Sm. a 0,2% (p/v) pode ser utilizado como candidato a conservante em formulações cosméticas, sendo estável e apresentar compatibilidade epidérmica.
Cosmetic and pharmaceuticals products contained natural compounds have increased in the last few years. To verify the use of these compounds as preservative in formulations, the antimicrobial activity from the raw extract of the Rubus rosaefolius Sm. leaves and its fractions was determined. The toxicity in vitro and the behavior in cosmetic formulations (gel, emulsion and shampoo), regarding to the stability, effectiveness of the preservative system, and epidermal compatibility were evaluated in the extract, which had the best preservative action. The antimicrobial activity was determined by the micro dilution method, and the 0.2% concentration (w/v) of the raw extract had the best performance. The toxicity of the extract was analyzed by Cell Titer 96® colorimetric; MTS method in human keratinocytes culture, and the index of cytotoxicity (IC 50) found was 1.0 mg/mL. The cosmetic formulations with the raw extract were analyzed regarding to the stability and the best formulations were submitted to preservative challenge test, according to CTFA procedures. The preservative system was effective against Escherichia coli IAL 2393 (ATCC 10536), Pseudomonas aeruginosa IAL 1874 (ATCC 9027), Staphylococcus aureus IAL 1875 (ATCC 6548), Burkholderia cepacia IAL 1834 ATCC (17759), and Candida albicans IAL 1611 (ATCC 10231). The epidermal compatibility of the formulations was verified by skin (dermo-epidermal) equivalent, three-dimensional system, cultivated in the air-liquid surface. The results showed there were differences in the epidermal compatibility depended on the ingredient of formulation. In conclusion, the raw extract from the Rubus rosaefolius Sm leaves 0.2% (w/v) can be used as preservative candidate in the cosmetic formulations analyzed due to stability and it presented epidermal compatibility.

The present study focussed its energy on the evaluation of a dielectric pasteurization for fresh meat. This research investigates ways to reduce the bacterial load on raw beef surfaces with microwave or RF energy in combination with different packaging methods and a natural antimicrobial combination.
Sterilized raw beef cores were inoculated with Escherichia coli biotype 1, Pseudomonas D17 and Carnobacterium "845" of a known inoculum. Treatments were imposed to the cores and packaged in either retail or vacuum packaging. The treatments for the full experiment were RF1 (600W-30s, 400W-30s, 200W-60s), RF2 (600W-30s, 400W-30s, 100W-60s), Nisin-lysozyme alone, Nisin-lysozyme/RF1 and Nisin-lysozyme/RF2. Positive and negative control treatments were added to facilitate the comparison. Microbial analysis, pH measurement, L*a*b* colour measurement and sensory evaluation were performed during the storage period to follow the evolution of the meat samples.
No significant reductions (P < 0.05) in bacterial numbers were observed in this study and none of the treatments showed positive results. Therefore the treatments used would not be considered as a good pasteurization treatment for keeping the quality of raw beef. (Abstract shortened by UMI.)

The overall objective of the doctoral thesis was the development of starch-based (S) biodegradable active films for food packaging applications, by applying both casting method and thermoprocessing. Different blends of S with protein material have been studied in order to improve the functional properties of the films or confer antimicrobial/antioxidant activity. The following protein materials were used: powder buttermilk (BM); lactoferrin (LF) and/or lysozyme (LZ), and bovine gelatin (BG). Ethyl lauroyl arginate (LAE, E243) was also incorporated as antimicrobial compound. Likewise, S:BG blend films, either with or without LAE, with previously oxidized S, have been studied to enhance the crosslinking of polymer chains and to improve the film properties. The films have been characterized as to their functional properties as packaging material, their antioxidant and/or antimicrobial properties, as well as their capacity for preserving different food systems, in terms of lipid oxidation and microbial spoilage. Blends of S with BM gave rise to films with a heterogeneous structure, in which the formation of a protein gel was observed when BM dispersion was heated with S at 90 ºC for 30 min. The heat treatment promoted an increase in the resistance to break and stretchability of films, together with a decrease in water vapour permeability. Only those films subjected to heat treatment exhibited antioxidant activity, probably due to the release of active peptides as a result of high temperatures. However, no antilisterial activity was observed for any film containing BM. The incorporation of LF and/or LZ into S films, obtained by the casting method, led to a partial compatibility between polymers, thus affecting the microstructure of S films, as well as leading to an rise in the glass transition temperature. Films with proteins were less extensible, especially when LF was incorporated. All of the films tested were effective at controlling the progress of lipid oxidation in pork lard, whereas only films with LF/LZ blend reduced the growth of coliforms in minced pork meat, as a result of their synergistic action. Films based on S and BG blends (1:1) were obtained by both casting method and thermo-processing. Phase separation of both polymers (stratified structure or separated domains of both polymers, respectively) was observed in both cases. The incorporation of LZ, but mainly LAE, into films, enhanced the compatibility between polymers. Thermo-processed films were more permeable to water vapour and oxygen, less rigid and resistant and more stretchable, in comparison with those films obtained by casting. While LAE incorporation improved the water vapour barrier capacity, it worsened the oxygen barrier properties, contrary to the effect produced by LZ. All films with LAE exhibited high antilisterial activity. Films based on oxidized S and BG (1:1), obtained by casting, showed a high polymer compatibility, and crosslinking between the polymer chains occurred due to the carbonyl-amino condensation reaction. As a result, the water uptake ability of the films decreased and the mechanical and barrier properties improved, although film browning was induced due to the formation of Maillard compounds. LAE incorporation implied its involvement in condensation reactions, due to its bi-functional character (carbonyl-amino), thus affecting crosslinking and the film properties. These reactive processes progressed throughout storage time, leading to an increase in the mechanical resistance and browning of the films. The obtained Maillard compounds conferred antimicrobial capacity on the films, which increased as the storage time progressed. The application of blend films of native or oxidized S and BG with LAE, for the purposes of preserving vacuum packaged chicken breast fillets, extended the shelf-life through the inhibition of bacterial growth (total viable counts; psicrotrophic, anaerobic,lactic acid bacteria and coliforms). Samples packaged i
El objetivo general de la presente tesis doctoral se basa en el desarrollo de films activos biodegradables a base de almidón (S) para su aplicación en sistemas de envasado de alimentos, por medio de dos métodos diferentes de obtención, método en húmedo por extensión y secado (casting) y método en seco (termoprocesado). Se estudiaron mezclas de S con diferentes materiales proteicos, con fin de disminuir la alta higroscopicidad de los films de S y su retrogradación a lo largo del tiempo de almacenamiento y mejorar sus propiedades funcionales, así como conferirles actividad antimicrobiana/antioxidante. Los materiales proteicos utilizados fueron los siguientes: suero de mantequilla en polvo (BM); lactoferrina (LF) y/o lisozima (LZ), y gelatina bovina (BG). El etil lauroil arginato (LAE, E243) fue también incorporado como compuesto antimicrobiano. Asimismo, se estudiaron los films mezcla de S con BG, con y sin LAE incorporado, habiendo oxidado previamente el S, para así potenciar el entrecruzado de las cadenas poliméricas y mejorar las propiedades de los films. Estos fueron caracterizados en sus propiedades funcionales como material de envase, sus propiedades antioxidantes y/o antimicrobianas, así como por su capacidad de conservación de diferentes sistemas alimentarios, en términos de su oxidación lipídica y deterioro microbiológico. Las mezclas de S con BM dieron lugar a películas con una estructura heterogénea, en las que se observó la formación de un gel proteico como resultado del calentamiento de la dispersión BM con S a 90 ºC durante 30 min. El tratamiento térmico promovió un aumento de la resistencia a la rotura y extensibilidad de los films, junto con una disminución en la permeabilidad al vapor de agua. Sólo las películas sometidas a tratamiento térmico y homogeneización con cizalla mostraron actividad antioxidante, probablemente debido a la liberación de péptidos activos en consecuencia de la alta temperatura y fuerza de cizalla aplicada Sin embargo, no se observó actividad antilisteria para ninguno de los films con BM. La incorporación de LF y/o LZ en films de S condujo a una compatibilidad parcial entre polímeros, afectando así a la microestructura de los films de S, y produciendo un aumento de la temperatura de transición vítrea y disminución de la capacidad de alargamiento de los films, especialmente cuando se incorporó LF. Todos los films resultaron eficaces en el control del progreso de la oxidación lipídica de la manteca de cerdo, mientras que sólo las películas con mezcla LF/LZ redujeron el crecimiento de coliformes en carne picada de cerdo, como resultado de su acción sinérgica. Los films basados en la mezcla S y BG (1: 1) fueron obtenidos por casting y termo-moldeado y compresión, llevando a la separación de fases entre ambos polímeros (estructura esratificada o separación de dominios de ambos polímeros, respectivamente). La incorporación de LZ, y principalmente de LAE, en los films, aumentó la compatibilidad entre ambos polímeros. Los films termoprensados fueron más permeables al vapor de agua y al oxígeno, menos rígidos y resistentes y más extensibles, en comparación con aquellos obtenidos por casting. La incorporación de LAE mejoró la capacidad de barrera contra el vapor de agua, mientras que incurrió en un empeoramiento de la barrera frente al oxígeno, contrariamente al efecto producido por la LZ. Los films con LAE, moldeados o termoprensados, mostraron una alta eficacia antilisteria. Los films basados en S oxidado y BG (1: 1), fueron obtenidos por casting y mostraron una alta compatibilidad polimérica, lo cual condujo al entrecruzado de las cadenas como resultado de la reacción de condensación carbonilo-amino producida entre ambos polímeros. En consecuencia, la capacidad de absorción de agua de los films disminuyó y se mejoraron las propiedades mecánicas y de barrera, aunque también se indujo a un pardeamiento de los films, indicando
L'objectiu general de la tesi doctoral és el desenvolupament de films actius biodegradables a base de midó (S) per a la seua aplicació en sistemes d'envasat d'aliments, amb l'utitització del mètode d'extensió i assecat (casting) i termoprocessat (barrejat en fos i termo-compressió). Es van estudiar barreges de S amb diferents materials proteics, per millorar les propietats funcionals dels films o conferir activitat antimicrobiana. Els materials protèics utilitzats van ser: sèrum de mantega en pols (BM); lactoferrina (LF) i/o lisozima (LZ), i gelatina bovina (BG). L'ètil lauroil arginat (LAE, E243) va ser també incorporat com a compost antimicrobià. Així mateix, es van estudiar els films barreja de S amb BG, amb i sense LAE, havent oxidat prèviament el S, per potenciar l'entrecreuat de les cadenes polimèriques i millorar les propietats dels films. Aquests van ser caracteritzats en les seues propietats funcionals com a material d'envàs, les seues propietats antioxidants i/o antimicrobianes, així com en la seua capacitat de conservació en diferents sistemes alimentaris, en termes de la seua oxidació lipídica i deteriorament microbià. Les barreges de S amb BM van donar lloc a films amb una estructura heterogènia, en què es va observar la formació d'un gel protèic com a resultat del calfament de la dispersió BM amb S a 90 ºC durant 30 min. El tractament tèrmic va promoure un augment de la resistència al trencament i extensibilitat dels films, juntament amb una disminució en la permeabilitat al vapor d'aigua. Només el films sotmesos a tractament tèrmic van mostrar activitat antioxidant, probablement a causa de l'alliberament de pèptids actius com a conseqüència de l'alta temperatura. No obstant això, no es va observar activitat antilisteria per cap dels films amb BM. La incorporació de LF i/o LZ en films de S obtinguts per casting va donar lloc a una compatibilitat parcial entre polímers, afectant a la microestructura dels films de S, i produint un augment de la temperatura de transició vítria. Els films amb les proteïnes van ser menys extensibles, especialment quan es va incorporar LF. Tots els films van resultar eficaços en el control de l'oxidació lipídica de la mantega de porc, mentre que només el films amb barreja LF/LZ van reduir el creixement de coliforms en carn picada de porc, com a resultat de la seua acció sinèrgica. Els films amb barreges S i BG (1: 1) van ser obtinguts per casting i termo-processat. En tots dos casos es va observar separació de fases entre els dos polímers (estructura estratificada o separació de dominis d'ambdós polímers, respectivament). La incorporació de LZ, i principalment de LAE, en els films, va augmentar la compatibilitat entre tots dos polímers. Els films termo-processats van ser més permeables al vapor d'aigua i l'oxigen, menys rígids i resistents i més extensibles, en comparació amb els obtinguts per càsting. La incorporació de LAE va millorar la capacitat de barrera al vapor d'aigua, a l'hora que va disminuir la capacitat de barrera davant l'oxigen, contràriament a l'efecte produït per la LZ. Tots els films amb LAE, van mostrar una alta capacitat antilisteria. Els films amb S oxidat i BG (1: 1), van ser obtinguts per casting i van mostrar una alta compatibilitat dels polímers, tot produint entrecreuat de les cadenes com a resultat de la reacció de condensació carbonil-amino. En conseqüència, va disminuir la capacitat d'absorció d'aigua dels films i es van millorar les propietats mecàniques i de barrera, encara que es va promoure l'enfosquiment dels films, cosa que indica la formació de compostos de Maillard. La incorporació de LAE va implicar la seua participació en les reaccions de condensació, a causa del seu caràcter bi-funcional (carbonil-amino), el que va afectar a l'entrecreuat i les propietats dels films. Aquests processos reactius van progressar al llarg del temps d'emmagatzematge, donant lloc a un augment de l
Moreno Marro, O. (2017). Starch-protein active films for food preservation [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/80616
TESIS

Thesis (MScVoedselwet)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: Red meat has a limited shelf-life at refrigerated temperatures, where spoilage is mainly due to the proliferation of bacteria, yeast and moulds, acquired during the dressing process. In addition, almost a fifth of food-borne disease outbreaks, caused by microorganisms such as Escherichia coli 0157:H7, Listeria monocytogenes and Staphylococcus aureus are associated with red meat. To improve the microbiological quality of red meat, systems such as HACCP, GHP and GMP are currently practiced; however, these practices are not able to extend the shelf-life of these products. At present suitable food-grade preservatives are recommended, but the use of some of these preservatives is increasingly being questioned with regard to their impact on human health. Additionally, food service customers demand high quality products that have a relatively long shelf-life, but still prefer the appearance of minimally processed food. All these factors challenge the food manufacturing industry to consider more natural means of preservation. Antimicrobial metabolites of food grade bacteria, especially lactic acid bacteria, are attracting increasing attention as food preservatives. Bacteriocins are antimicrobial peptides (3 to 10 kDa) with variable activity spectra, mode of action, molecular weight, genetic origin and biochemical properties that are bacteriostatic or bactericidal to bacteria closely related and bacteria confined within the same ecological niche. Micro-organisms were isolated from beef, lamb and pork, obtained from four commercial retailers. The number of viable cells three days after the sell-by date at 4ºC ranged from 80 cfu.g-1 to 1.4 × 108 cfu.g-1. Fifty-three percent were Gram-negative bacteria, 35% Gram-positive and 12% yeast. The microbial population of the meat was greatly influenced by the origin, i.e. the retailer. Bacteriocins produced by Enterococcus faecalis BFE 1071, Lactobacillus curvatus DF 38, Lb. plantarum 423, Lb. casei LHS, Lb. salivarius 241 and Pediococcus pentosaceus ATCC 43201 were screened for activity against bacteria isolated from the different meat samples. Sixteen to 21% of the isolates, identified as members of Klebsiella, Shigella, Staphylococcus, Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus and Bacillus were sensitive to the bacteriocins. Curvacin DF 38, plantaricin 423 and caseicin LHS (2.35 to 3.4 kDa) had the broadest activity range and inhibited species of Lactobacillus, Pediococcus, Enterococcus, Listeria, Bacillus, Clostridium and Propionibacterium. The bacteriocins remained stable at 121ºC for 20 min, in buffers with a pH ranging from 2 to 10 and in NaCl concentrations of between 0.1 and 10% (m/v). Like most peptides, they were sensitive to proteolytic enzymes. Curvacin DF 38 is sensitive to amylase, suggesting that the bacteriocin might be glycosylated. To assess the efficiency of curvacin DF 38, plantaricin 423 and caseicin LHS as meat preservatives, they were partially purified by ammonium sulphate precipitation and separation in a Sep Pak C18 cartridge. The shelf-life of pork may be extended by up to two days. Meat samples treated with bacteriocins were darker than the control (untreated) sample. Descriptive sensory evaluation by a seven-member panel indicated that there were significant differences (P ≤ 0.05) regarding the aroma, sustained juiciness, first bite and metallic taste attributes of the control and the 4 day-treated samples. The control and 2 day-treated samples and the 2 day- and 4 day treated samples did not differ significantly regarding these attributes. There were no significant differences regarding the initial juiciness, residue and pork flavour attributes. Concluded from the results obtained in this study, bacteriocins produced by Lb. curvatus DF 38, Lb. plantarum 423 and Lb. casei LHS effectively extended the shelf-life of pork loins by up to 2 d at refrigerated temperatures with no drastic changes on sensory characteristics. In edition, the stability of these bacteriocins broadens their application as preservatives in many foods.
AFRIKAANSE OPSOMMING: Die rakleeftyd van rooivleis by yskastemperature is beperk, waar bederf hoofsaaklik deur die vermenigvuldiging van bakterieë, giste en swamme veroorsaak word. Die meeste van hierdie kontaminante is afkomstig van die slagtingsproses. Byna ’n vyfde van alle uitbrake van voedselvergiftigings wat deur organismes soos Escherichia coli 0157:H7, Listeria monocytogenes en Staphylococcus aureus veroorsaak word, word met rooivleis geassosieër. Die praktyke HACCP, GMP en GHP word tans toegepas om die mikrobiologies kwaliteit van vleis te handhaaf, maar is egter nie voldoende om die rakleeftyd van rooivleis the verleng nie. Die preserveermiddels wat huidiglik aanbeveel word vir dié doel, word toenemend bevraagteken aangaande die invloed daarvan op die menslike gesondheid. Hierby is daar ’n aanvraag na hoë kwaliteit, ongeprosesseerde produkte met ’n verlengde rakleeftyd. Gevolglik word die voedsel vervaardigings industries aangemoedig om meer natuurlike vorms van preservering the oorweeg. Die aandag word tans op die anti-mikrobiese metaboliete van voedselgraad microbes, veral melksuurbakterieë, gevestig. Bakteriosiene is anti-mikrobiese peptiede (3 tot 10 kDa) met verskeie aktiwiteitsspektra, werkswyse, molekulêre massa, genetiese oorsprong en biochemiese eienskappe. Bakteriosiene is meestal bakterie-dodend of - staties teen taksonomies naby geleë organismes en organismes vanuit dieselfde ekologiese nis. Mikroörganismes is geïsoleer vanuit bees-, skaap- en varkvleis, verkry vanaf vier supermarkte. Die aantal lewensvatbare selle per gram (cfu.g-1) het drie dae na die “verkoop”-datum by 4ºC vanaf 80 cfu.g-1 tot 1.4 × 108 cfu.g-1 gevarieër. Drie en vyftig persent van die isolate is as Gram-negatief, 35% as Gram-positief en 12% as giste geïdentifiseer. Die sensitiwiteit van hierdie isolate teen bakteriosiene wat deur Enterococcus faecalis BFE 1071, Lactobacillus curvatus DF 38, Lb. plantarum 423, Lb. casei LHS, Lb. salivarius 241 en Pediococcus pentosaceus ATCC 43201 geproduseer is, is vervolgens getoets. Tussen 16% en 21% van die isolate was sensitief teen die bacteriosiene en is onder andere as Klebsiella, Shigella, Staphylococcus, Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus en Bacillus geïdentifiseer. Die bakteriosiene met die wydste aktiwiteitsspektrum, naamlik, curvacin DF 38, plantaricin 423 en caseicin LHS is verder ondersoek. Hierdie antimikrobiese peptiede (2.35 tot 3.4 kDa) toon aktiwiteit teen spesies van Lactobacillus, Pediococcus, Enterococcus, Listeria, Bacillus, Clostridium and Propionibacterium. Die bakteriosiene is stabiel by 121ºC vir 20 min, in buffers met ‘n pH-reeks van tussen 2 en 10 en soutkonsentrasies vanaf 0.1% tot 10%. Soos die geval by meeste peptiede is hierdie bakteriosiene sensitief vir proteolitiese ensieme. Curvacin DF 38 is ook sensitief vir amylase, wat daarop dui dat hierdie bakteriosien moontlik geglikosileer is. Die effektiwiteit van curvacin DF 38, plantaricin 423 en caseicin LHS as preserveermiddel in voedselsisteme is getoets deur dit te suiwer (ammonium sulfaat presipitasie en Sep Pak C18 kolom) en op vark lendestukke aan te wend. Mikrobiese analise het bewys dat die rakleeftyd van vark met sowat 2 dae verleng kan word. Volgens die vleiskleurevaluering was die bakteriosien behandelde vark donkerder as die kontrole. Die aroma-, sappigheid-, tekstuur- en metaalgeur-eienskappe van die kontrole en die 4-dag behandelde monster het volgens ‘n opgeleide sensoriese paneel betekenisvol verskil (P ≤ 0.05). Die kontrole en die 2-dag behandelde en die 2-dag behandelde en die 4-dag behandelde monsters het nie betekenisvol verskil nie. Daar was geen betekenisvolle verskil aangaande die aanvanklike sappigheid-, residu- en varkgeur-eienskappe nie. Hierdie sensoriese eienskappe is belangrik ten opsigte van die verbruiker se aanvaarding van die produk. Vervolgens kan uit hierdie resultate afgelei word dat die bakteriosiene wat deur Lb. curvatus DF 38, Lb. plantarum 423 en Lb. casei LHS geproduseer word voldoende is om die rakleeftyd van vark lendestuk by 4ºC met 2 dae te verleng met min of geen effek op die sensoriese persepsie van die vleis. Hierdie bakteriosiene is ook stabiel onder verskeie kondisies wat die toepassing as preserveermiddel aansienlik verbreed.

Suspensões oftálmicas de dexametasona e polimixina B foram formuladas variando-se os conservantes e combinando 2 concentrações de polissorbato 20 e hidroxipropilmetilcelulose segundo o projeto fatorial 2n. A estabilidade das preparações foi avaliada através de parâmetros físicos, com ênfase na facilidade de rehomogeneização após período de repouso. Das 16 fórmulas foram selecionadas 8 para avaliação da eficácia antimicrobiana do sistema conservante pelo método de desafio, segundo B.P. 88, frente a Pseudomonas aeruginosa, Pseudomonas cepacia e Sthaphylococcus aureus. O ensaio foi precedido de validação da técnica segundo planejamento estatistico two way e split + plot. Os produtos contendo associação clorhexidina e álcool feniletílico atenderam às exigências do compêndio adotado, em oposição aos sistemas contendo cloreto de benzalcônio e EDTA, além de clorhexidina e EDTA, independente da concentração do tensoativo e agente suspensor.
Ophthalmic suspensions of dexametasone and polymyxin B were formulated varying the preservatives and combining two concentrations of polysorbate 20 and hydroxypropylmethylcellulose according to the factorial project 2n. The stability of the preparations were evaluated through physical parameters, with emphasis on the easing of the rehomogenization after a period of rest. 8 of the 16 formula were selected for an evaluation of the antimicrobial efectiveness of the preservative system through the challenge method, according to B.P. 88, against Pseudomonas aeruginosa, Pseudomonas cepacia and Sthaphylococcus aureus. The test was preceded by a validation of the technique according to statistical planning two way and split + splot. The products containing the association of chorhexidine and phenylethyl alcohol complied to the requirements of the adopted compendium, in opposition to the systems containing benzalkonium chloride and EDTA, besides clorhexidine and EDTA, not depending on the concentration of the surfactant and suspending agents.

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Os produtos cárneos apresentam alto consumo mundial e devido as suas propriedades nutricionais constituem ambiente favorável para o desenvolvimento de micro-organismos patogênicos. A indústria de alimentos vem tentando reduzir os níveis de aditivos químicos e investindo em pesquisa de compostos naturais que tenham ação conservante. A quitosana é um polímero natural que apresenta aplicações em alimentos, pois dentre suas várias propriedades destaca-se sua ação antimicrobiana Este estudo teve como objetivo verificar a ação antimicrobiana da quitosana na inibição de cepas patogênicas (Staphylococcus aureus e Listeria monocytogenes) em hambúrgueres elaborados, bem como acompanhar a vida de prateleira e aceitação sensorial deste produto formulado. Os testes para determinar a Concentração Inibitória Mínima (CIM) e Concentração Bactericida Mínima (CBM) da quitosana, foram realizados através da técnica de microdiluição. Os testes em matriz alimentar foram realizados em hambúrgueres infectados por S. aureus e L. monocytogenes, por meio da contagem de células viáveis nos intervalos de 1, 3, 5,7, 9, 11, 13, 15 e 30 dias. Ademais, no produto cárneo preparado, com e sem quitosana, foram realizadas análises microbiológicas, físico-químicas, sensorial mensalmente durante o período de 4 meses para verificação da vida de prateleira. O teste sensorial dos hambúrgueres elaborados, com e sem quitosana, foi avaliado através de uma escala hedônica. Observou-se que a quitosana apresentou efeito bactericida e bacteriostático para ambas bactérias, sendo CIM 2,5mg.mL-1 e CBM 5,0mg.mL-1. Nos hambúrgueres previamente infectados por cada micro-organismo, as concentrações de 2,5 e 5,0mg.mL-1 de quitosana apresentaram efeito similar nos patógenos testados. Durante o armazenamento não ocorreram alterações prejudiciais às características sensoriais e microbiológicas devido à interação da quitosana com os demais constituintes dos hambúrgueres. A partir dos resultados obtidos foi possível observar que a quitosana foi capaz de inibir o crescimento de cepas patogênicas em hambúrgueres. Hambúrgueres adicionados de quitosana apresentaram estabilidade durante 120 dias à -18oC. Dessa forma a quitosana pode ser considerada uma alternativa viável na preservação de alimentos, podendo ser utilizada como conservante natural em hambúrguer. Este estudo contribui de forma significativa não somente para a comunidade científica, mas também para as indústrias de produtos cárneos, uma vez que o importante achado da utilização de quitosana pode auxiliar no controle destes patógenos de maneira saudável, segura e saborosa, isto é, do ponto de vista nutricional, microbiológico e sensorial, respectivamente.
The meat products have high global consumption and because of its nutritional properties contribute to the development of pathogenic micro-organisms. The food industry has been trying to reduce levels of chemical additives and investing in research of natural compounds that have preservative action. Chitosan is a natural polymer with many applications in food, because among its various property stands out for its antimicrobial action This study aimed to evaluate the antimicrobial activity of chitosan in inhibiting pathogenic strains (Staphylococcus aureus and Listeria monocytogenes) in elaborate burgers, and monitor its shelf life and check the sensory acceptance of the formulated product. Tests to determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of chitosan were performed by broth microdilution technique. The tests were conducted in the food matrix into hamburger infected by S. aureus and L. monocytogenes, through the viable cell count in the ranges of 1, 3, 5,7, 9, 11, 13, 15 and 30 days. Ademas in prepared meat product, with and without chitosan were carried out microbiological, physical-chemical, sensory monthly during the period of four months shelf life for verification. The sensory test of the elaborate hamburgers with and without chitosan was evaluated using a hedonic scale. It was observed that chitosan inhibited the growth of bacteria tested, with static and lished effect similar for both bacteria, MIC being 2,5mg.mL 5,0mg.mL-1 and CBM-1. In burgers previously infected by each microorganism, concentrations of 2.5 and 1 5,0mg.mL-chitosan exhibited a similar effect on the tested pathogens. During storage there were no detrimental changes to the organoleptic and microbiological characteristics due to the interaction of chitosan with the other constituents of the burgers. From the results obtained it was observed that chitosan was able to inhibit the growth of pathogenic strains burgers. Hamburgers added chitosan remained stable for 120 days at -18° C. Thus chitosan can be considered a viable alternative in the preservation of foods and can be used as a natural preservative in hamburger. This study makes a significant contribution not only to the scientific community, but also for industries of meat products, since the important finding of the use of chitosan can help control these pathogens of healthy, safe and tasty way, that is, from the point nutritional, microbiological and sensory view, respectively

O potencial farmacológico de espécies do gênero Lippia no tratamento de infecções é conhecido popularmente, assim foi considerado o estudo da atividade da Lippia salviaefolia nativa do cerrado brasileiro. O objetivo do trabalho foi avaliar a atividade antimicrobiana de extratos de Lippia salviaefolia Cham. e sua citotoxicidade, visando aplicação como conservante natural em formulações cosméticas. O ensaio antimicrobiano foi realizado através do método de difusão em placa e determinação do CMI por de microdiluição em microplacas, utilizando os microrganismos: P. aeruginosa ATCC 9027, S. aureus ATCC 6538, E. coli ATCC 8739, C. albicans ATCC 10231. Desenvolveu-se e avaliou-se a estabilidade acelerada de cremes, geis e xampus contendo o extrato de Lippia salviaefolia. As formulações de melhor desempenho quanto à estabilidade foram submetidas ao teste de eficácia de conservante. Avaliou-se segurança das formulações in vitro, em substituto cutâneo dermo-epidérmico por meio de estudos histológicos e o teste de citotoxicidade em cultura de queratinócitos humanos. No teste de atividade antimicrobiana verificou-se que a fração de acetato de etila e a fração de clorofórmio foram frações mais ativas com CMI de 0,2 % para bactérias e fungos. Os testes de eficácia de conservante das formulações contendo fr. ac. etila de L. salviaefolia apresentaram atividade antimicrobiana para bactérias e C. albicans em creme, gel e xampu, para A. niger apresentaram atividade adequada somente em xampu. No teste de citoxicidade foi verificado segurança em concentrações a partir de 0,05 %. Sendo que na concentração de 0,2 %, correspondente ao CMI, se atinge a faixa de segurança apenas com meia hora de contato. Os resultados sugerem que a fração de acetato de etila da Lippia salviaefolia Cham. pode ser utilizada como conservante natural em produtos cosméticos.
The pharmacological potential of species of the Lippia in the treatment of infections has been known popularly, thus was considered the study of the activity of the native salviaefolia Lippia of the Brazilian Cerrado. The purpose of the work was to evaluate the antimicrobial activity of extracts of Lippia salviaefolia Cham. and its citotoxicy aiming the application as natural preservative in cosmetic formulations. The assay antimicrobial was carried through the method of diffusion in plate and determination of the MIC by microdilution, having used the microorganisms: P.aeruginosa ATCC 9027, S. aureus ATCC 6538, E. coli ATCC 8739, C. albicans ATCC 10231. It has developed and evaluated the stability of creams, gels and xampus with the extract of Lippia salviaefolia Cham. The formulations of the best stability performance have submitted to preservative efficacy test. The safe of the formulations has histological evaluated by in vitro. In the test of antimicrobial activity it has verified that the ethyl acetate and the chloroform fraction have been the most active and with CMI of 0.2 % for bacteria and fungus. The tests of effectiveness of preservatives have showed of the formulations contend the ethyl acetate fraction presented antimicrobial activity for bacteria and C. albican in cream, gel and shampoo. On the other hand, against A.niger it has been suitable activity in shampoo. In the citotoxity test, the 0,05 % ethyl acetate fraction has presented interval of security. And in the concentration of 0,2%, corresponding to CMI, safety\'s strip is just reached with half hour of contact. The results have suggested that the ethyl acetate extract of the Lippia salviaefolia Cham. should be used as natural preservative in cosmetic products.

Thesis (MSc)--Stellenbosch University, 2003.
Full text to be digitised and attached to bibliographic record.
ENGLISH ABSTRACT: Winemaking is an age-old tradition that dates back to as early as 6000 BC. In our modern era there are several insects and microorganisms that pose a threat to the grapevine, the environment and the final wine product. Farmers and winemakers are becoming aware of the threat and the fight against disease, spoilage and/or pathogenic microorganisms is on the rise. Currently, the natural environment is being altered through rural developments, pollution and disaster, which in turn is responsible for altering the natural micro flora. The result is a harsh battle between man and microorganism. The weapon used often against microorganisms is chemical preservatives, such as sulphur dioxide. These chemical preservatives change the nutritional value, quality and wholesomeness of the wine. Chemical preservatives suppress the quality of the wine with a reduction in wine consumption by the consumers. Until the 18th century, wine was regarded as a safe drink and prescribed by doctors. In the zo" century alcohol consumption became the focus point of some health campaigners. Medical science restored the good name of wine in the 1990s when it came to light that moderate red wine consumption may aid in preventing heart disease and assist in stress management. The only drawback that lowers consumption levels is the use of chemical preservatives. It is of utmost importance to place the focus on health issues and the development of natural preservation methods that are environmentally friendly and contributes to the overall wholesomeness of the wine. Due to these demands, the scientific community placed the focus of research projects on the development and enhancement of biopreservation methods, in order to minimise chemical preservation use. One of the most promising biocontrol agents is bacteriocins. These proteinaceous molecules produced by various lactic acid bacteria exert antimicrobial activity towards closely related organism. Research has shown that bacteriocins may aid in the prevention of wine-spoilage and enhance natural preservation techniques. Most of the research on biopreservation in food and beverages has been performed on the bacteriocins of LAB. No evidence could be found that indicated bacteriocin production by wine isolated LAB in South Africa. This study is therefore, of utmost importance and is considered to be novel pioneering work for the South African wine industry. The main objective of this study was to screen wine isolated LAB for the production of antimicrobial and/or antifungal compounds. This was followed by the isolation and characterisation of the produced bacteriocins. This study forms part of a greater project that focuses on wine preservation, under the auspices of the Institute for Wine Biotechnology.The research results in this study indicated the production of bacteriocins by wine isolated LAB of South African origin. It was found that numerous isolates exerted antimicrobial activity towards other wine associated LAB. The most predominant species that gave the highest activity was Lactobacillus brevis and Lactobacillus paracasei. Experimental results indicated that the bacteriocins produced by these two species were thermo-stable and active over a wide pH range, including the temperatures and pH values that reign in the South African wine environment. The antimicrobial activity was lost after treatment with proteolytic enzymes, such as proteinase K and lysozyme. The size, production and growth kinetic curves of the bacteriocins under investigation showed similar results that are comparable to other findings in the literature. Antifungal activity was detected against Botryfis cinerea that indicated limited inhibitory activity towards spore germination, but had no effect on hyphal growth. This study provides novel information regarding bacteriocin production by LAB isolated from the South African wine industry. The results indicate the suitability of these bacteriocins as possible biopreservatives in the wine environment. The proposed results obtained in this study will aid in the development of bacteriocinproducing, tailored made wine yeast or LAB that may in future, play vital roles in the winemaking process.
AFRIKAANSE OPSOMMING: Wynmaak is 'n eeu oue tradisie wat terugdateer tot so vroeg soos 6000 jaar v.C. In ons moderne eeu is daar verskeie insekte en mikro-organismes wat In bedreiging vir die wingerdstok, asook die omgewing en die finale wynproduk inhou. Boere en wynmakers word al hoe meer bewus van hierdie bedreiging, terwyl die stryd teen siektes, bederf en/of patogene mikro-organismes ook aan die toeneem is. Tans word die natuurlike omgewing deur landelike ontwikkeling, besoedeling en natuurlike rampe verander, wat op sy beurt weer verantwoordelik is vir die verandering van mikroflora. Die gevolg is 'n harde stryd tussen die mens en mikro-organismes. Die wapen wat gereeld ingespan word in die stryd teen mikro-organismes, is chemiese preserveermiddels, soos swaweidioksied. Hierdie chemiese preserveermiddels verander die voedingswaarde, kwaliteit en die voedsaamheid van die wyn. Dit onderdruk ook die gehalte van wyn, wat meebring dat minder wyn deur die verbruiker gedrink word. Tot en met die agtiende eeu is wyn deur dokters as 'n veilige drankie voorgeskryf. In die twintigste eeu het alkoholverbruik die fokuspunt van gesondheidskamvegters geword. In die 1990's het die mediese wetenskap wyn se goeie naam in ere herstel toe dit aan die lig gekom het dat In matige verbruik van rooiwyn moontlik hartsiektes kan voorkom en help om stres te beheer. Die enigste nadelige faktor wat verbruikersvlakke verlaag, is die gebruik van chemiese preserveermiddels. Dit is uiters noodsaaklik om die fokus op gesondheidskwessies te plaas en die ontwikkeling van natuurlike preserveermetodes wat omgewingsvriendelik is en tot die algehele voedsaamheid van wyn bydra. As gevolg van hierdie eise het wetenskaplikes die fokus geplaas op navorsingsprojekte vir die ontwikkeling en verbetering van biopreserveringsmetodes met die doelom die gebruik van chemiese preserveermiddels te verminder. Een van die belowendste biokontrolemiddels is bakteriosiene. Hierdie proteïenagtige molekule word deur verskeie melksuurbakterieë vervaardig en oefen anti-mikrobiese aktiwiteit teenoor nabyverwante organismes uit. Navorsing het getoon dat bakteriosiene moontlik kan help in die voorkoming van wynbederf en natuurlike preserveertegnieke kan verbeter. Die meeste van die navorsing op biopreservering in voedsel en drank is op die bakteriosiene van melksuurbakterieë uitgevoer. Geen bewys kon gevind word in Suid Afrika wat bakteriosienproduksie deur wyn-geïsoleerde melksuurbakterieë aangedui het nie. Hierdie studie is daarom baie belangrik en word as baanbreker werk vir die Suid Afrikaanse wynbedryf beskou. Die hoofdoel van hierdie studie was om wyn-geïsoleerde melksuurbakterieë vir die produksie van anti-mikrobiese en/of anti-fungiese substanse te toets. Dit is gevolg deur die isolasie en karakterisering van die geproduseerde bakteriosiene. Hierdie studie maak deel uit van 'n groter projek wat fokus op wynpreservering en wat onder leiding van die Instituut van Wynbiotegnologie uitgevoer word. Navorsingsresultate van hierdie studie dui op die produksie van bakteriosiene deur wyn-geïsoleerde melksuurbakterieë van Suid Afrikaanse oorsrong. Daar is gevind dat verskeie isolate anti-mikrobiese aktiwiteit teenoor ander wynverwante malksuurbakterieë uitgeoefen het. Die oorheersende spesie wat die hoogste aktiwiteit getoon het, was Lactobacillus brevis en Lactobacillus paracasei. Eksperimentele uitslae dui daarop dat die bakteriosiene wat deur hierdie twee spesies geproduseer word, termostabiel en aktief is oor 'n wye pH reeks, insluitende die temperature en pH-waardes wat in die Suid Afrikaanse wynomgewing voorkom. Die anti-mikrobiese aktiwiteit het verlore gegaan na behandeling met proteolitiese ensieme soos proteïnase K. Die groote, produksie en groeikinetika kurwes van die bakteriosiene wat ondersoek is, toon vergelykbare resultate met ander bevindings in die literatuur. Anti-fungiese aktiwiteit is opgemerk teen Botrytis cinerea, wat beperkte inhiberende aktiwiteit ten opsigte van spoorontkieming aangedui het, maar geen effek op hifegroei gehad nie. Hierdie studie verskaf nuwe inligting aangaande bakteriosienproduksie deur melksuurbakterieë wat van die Suid Afrikaanse wynomgewing geïsoleer is. Die resultate dui op die geskiktheid van hierdie bakteriosiene as moontlike biopreserveermiddels in die wynbedryf. Die voorgestelde resultate deur hierdie studie verkry sal help in die ontwikkeling van bakteriosien produserende, spesifiek vervaardigse wyngis of melksuurbakterieë, wat in die toekoms 'n baie belangrike rol in die wynmaakproses sal speel.

The effect of pressure on the log reduction of six strains of E. coli O157:H7 and five serovars of Salmonella enterica were investigated in tryptic soy broth, sterile distilled water and commercially sterile orange and apple juice. Samples were subjected to high hydrostatic pressure (HHP) at 300 and 550 MPa for 2 minutes at 6°C, and then held for 24 hours at 4°C following treatment. E. coli O157:H7 strain E009 was the most pressure resistant, having a decrease of only 0.77 log10 CFU/ml directly after pressurization in TSB. S. Agona was the most pressure resistant Salmonella serovar tested with a decrease of 3.79 log¬10 CFU/ml in TSB at 550 MPa. The two most pressure resistant cultures were then used in a subsequent study using HHP in conjunction with antimicrobials (dimethyl dicarbonate [DMDC] at 62.5 and 125 ppm, hydrogen peroxide at 150 and 300 ppm, cinnamic acid, potassium salt at 125 and 250 ppm, potassium sorbate [KS] at 500 and 1000 ppm and sodium benzoate [NaB] at 500 and 1000). For both E. coli O157:H7 and Salmonella, the most effective antimicrobial was DMDC having a 5.79 and 5.96 log10 CFU/ml decrease directly following pressurization, respectively. Other treatments that were significantly different from the samples treated with no antimicrobial were hydrogen peroxide, and NaB at 500 ppm for E. coli O157:H7 and a treatment of NaB at 1000 ppm for S. Agona. After 24 hours at 4°C, S. Agona samples with added antimicrobials had a close to or above 5-log10 CFU/ml reduction. DMDC should be further investigated as an antimicrobial agent that can work in conjunction with HHP.
Master of Science

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011
Microbial pathogens play an important role in the food industry where they could cause disease and subsequently significant economic losses. Limited information is available on the situation with regard to Listeria in food products in South Africa. However, much research is being done in the rest of the world on Listeria indicating serious problems as a result of resistance development against various antimicrobial agents, including the organic acids. It is hypothesised that the situation with regard to resistance development may be more serious than generally admitted. Isolation of 200 different food samples was done by using a slightly modified EN ISO 11290-1/A1:2004 standard method. Identification of presumptive positive colonies was confirmed as Listeria by API (Analytical profile index) Listeria. API positive cultures were subjected to 16S rDNA sequencing to compare and confirm identification. Isolates and standard strains were screened for resistance to food preservatives such as organic acids and antibiotics used in the current treatment regime for Listeria infections. The organisms evaluated included isolated strains namely Listeria monocytogenes, Listeria welshimeri, Listeria innocua and their corresponding ATCC (American type culture colletion) strains. An agar dilution method as described by the Clinical and Laboratory Standard Institute (CLSI) was used to determine the minimum inhibitory concentrations (MICs) of 11 antibiotics and 13 organic acids and salts for all the isolates. Overall antibiotic susceptibility patterns of all the isolates indicated high level susceptibility to all the antibiotics tested. Susceptibility to all the organic acids was notably reduced at pH 7 in all the isolates and control strains. Eight highly susceptible strains were selected for induction and represented each of the species isolated. These isolates were exposed to increasing concentrations of three antibiotics and three organic acids. MICs were again determined for all the induced strains for five antibiotics and three organic acids. Proteins extracted from the induced strains were separated on discontinuous SDS-PAGE slab gels to generate total protein profiles. Notable variations were observed in MICs, although induction with antibiotics as well as organic acids did not result in general resistance development. However, evidence was provided that continuous exposure to antimicrobial agents may cause Listeria spp. to develop resistance to different antimicrobial agents. Further research and in depth studies on mechanisms involved in the development of resistance to food preservatives would, therefore, be required. Finally, it is concluded that Listeria monocytogenes may be a possible threat in the Central South African food industry, which deserves more attention. The situation may actually pose a problem that is overseen, because only a small percentage of people that get sick from food, would seek medical advice.

The aim of this diploma thesis was to prove the antimicrobial actvivity of the selected syntetic preservatives used in cosmetics, such as methylparaben, butylparaben, phenoxyethanol, bronopol, imidazolidinyl urea and methylisothaizolinone, in different concentrations (up to the highest permitted concentration and in increased concentrations), and of some essential oils, which are possible to use in cosmetics (essential oil from Eucalyptus globulus, Pimpinella anisum, Lavandula officinalis, Rosmarinus officinalis, Foeniculum vulgare, Mentha piperita, Juniperus communis and Pinus sylvestris). The effect was investigated in every preservative system alone, in order to evaluate the spectrum and the rate of each one. As indicator microorganism was chosen Bacillus subtilis and Penicillium chrysogenum. The used methods was disk difusion method and modify difusion method. From synthetic preservatives had the best effects bronopol, imidazolidinyl urea and methylisothiazolinone. From chosen natural antimicrobails had the effect against both indicator microorganisms the Mentha piperita, Foeniculum vulgare and Juniperus communis extracts.

Aujourd’hui, l’impact des conservateurs sur l’homme est remis en question. Il a été entrepris de mieux comprendre les agents antimicrobiens d’un point de vue physico-chimique pour fournir des règles de formulation, qui pourront être utilisées pour proposer à nos laboratoires de formulation des alternatives aux antimicrobiens classiquement utilisés. Ce travail a consisté en la compréhension des caractéristiques structurelles de molécules ayant, entre autre, des propriétés antimicrobiennes ; l’analyse des mécanismes physico-chimiques qui relient ces caractéristiques structurelles à leurs propriétés ; l’optimisation, à la lumière de ces informations, de la formulation de ces molécules. L’étude des familles chimiques, complétée par une étude plus large reliant la modélisation QSAR aux propriétés antimicrobiennes, a permis de conclure que certaines familles d’alcools et dérivés sont des alternatives de choix aux antimicrobiens usuels. Les caractéristiques permettant les meilleures performances étant : une structure asymétrique marquée ; une tête polaire comportant deux groupements hydrophiles, type diol ou mono glycéride ; une longueur de chaîne apolaire comprenant entre 6 et 12 carbones, avec un optimum entre 7 et 10 carbones ; le calcul du HLB résultant de ces caractéristiques donne un HLB compris entre 7 et 11. Les dérivés acides ou la famille des décanols ont permis de préciser l’intérêt d’une insaturation ou la présence d’un β-hydroxy. L’impact de la formulation d’une molécule modèle, le caprate/caprylate de glycérol a montré que dans une émulsion directe, les tensioactifs hydrophiles piègent dans leurs micelles l’actif, ce qui induit une diminution de l’activité antimicrobienne. L’épaisseur hydrophile des têtes polaires empêchent le passage de l’actif en dehors de la micelle vers le micro-organisme. Il est donc recommandé d’utiliser la quantité de tensioactif utile pour tapisser sans excès la surface des gouttes d’huiles. L’épaisseur des têtes polaires hydrophile peut être réduite en sélectionnant les tensioactifs, par exemple des ioniques phosphatés. D’autres paramètres ont été démontrés comme influant, dans une moindre mesure : il est recommandé de privilégier les gélifiants aux tensioactifs lors de l’élaboration d’une texture, d’optimiser le taux d’actif antimicrobien sur taux d’huile et d’utiliser de préférence des huiles peu solvantes de l’actif
Nowadays, preservatives in personal care are obviously a current issue. The aim of this study was to find out rules for molecular design and formulation conception dealing with a physico-chemistry point of view, in order to avoid classic preservatives. We have studied on structural features for antimicrobial activity and their behaviors in direct emulsions. After studies of various structural families, and a wide QSAR analysis, the result was that molecule with one or two alcohol groups are among the better antimicrobial agents. Especially, we focus on some characteristics, which improve considerably the antimicrobial activity : an asymmetric structure ; a two-hydroxylated polar head like diols or monoglycerids ; the main hydrocarbon tail should contain between 6 and 12 carbons with an optimum between 7 and 10 ; with these characteristics, the HLB value must be located between 7 and 11. An unsaturated bond in a linear chain or a β-hydroxylated group leads to an increase of decontamination. The impact of the formulation in direct emulsions of a model molecule, glycerol octanoate/decanoate, seemed to show that hydrophilic surfactants trap in their micelles the active product, which induces a decrease of the antimicrobial activity. The hydrophilic thickness of polar heads prevents the passage of the active product beyond the micelle to the micro-organism. It is therefore recommended that the quantity of surfactant used to create and stabilize the drops of oil be reduce to a minimum. The hydrophilic thickness of polar heads may be reduced by selecting the surfactants, for example an ionic phosphate. Other parameters have been demonstrated as affecting, to a lesser extent: it is recommended polymers and micro gels are used rather than surfactants in the preparation of a texture to customize the ration antimicrobial on oil and to use preferably non-polar oil

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As doenças transmitidas por alimentos são um grande problema de saúde pública. Nos últimos anos, estudos têm sido realizados com frutas nativas do Brasil e direcionados à descoberta de novos agentes antimicrobianos, provenientes de plantas, para que possam ser utilizados como antimicrobianos naturais por apresentarem compostos bioativos na sua composição. O objetivo deste estudo foi caracterizar quimicamente, avaliar e comparar a atividade antimicrobiana de óleos essenciais e extratos metanólicos de Psidium cattleianum S. (araçá) e Eugenia uniflora L. (pitanga) contra cepas padrão e isolados provenientes de alimentos cárneos de Staphylococcus aureus, Escherichia coli, Salmonella spp. e Listeria monocytogenes. Através da cromatografia gasosa acoplada a espectrofotometria realizada para os óleos essenciais foi identificado 21 compostos para P. cattleianum S., sendo o beta-cariofileno (20,40%) o principal e 14 constituintes para E. uniflora L. com o elixeno (24,47%) como majoritário. Já na caracterização química dos extratos utilizando cromatografia por HPLC-UV encontraram como ácidos fenólicos 2,95mg.g- 1 de ácido gálico (E. uniflora L.) e 2,08mg.g-1 de ácido cafeico (P. cattleianum S.). Na determinação de compostos fenólicos totais, os resultados mostraram 1,72mg.g-1 de fenóis totais para o extrato de E. uniflora L. e 7,1mg.g-1 para P. cattleianum S.. A análise do perfil de sensibilidade das cepas e isolados mostrou que os isolados e cepa padrão de Salmonella apresentaram 100% de sensibilidade a pelo menos 4 antimicrobianos (estreptomicina, gentamicina, norfloxacina e levofloxacina), os isolados e a cepa padrão de S. aureus apresentaram 100% de sensibilidade frente a norfloxacina, ciprofloxacina e gentamicina; a cepa padrão e os isolados de E. coli foram sensíveis a onze dos dezesseis antimicrobianos avaliados; e a cepa e os isolados de Listeria apresentaram 100% de sensibilidade a cloranfenicol, gentamicina, trimetoprima e levofloxacina. Foram realizadas análises microbiológicas: potencial antimicrobiano, concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM), sendo que nos testes o óleo essencial de E. uniflora L. foi utilizado em concentrações variando entre 270mg.mL-1 a 1,6mg.mL- 1, P. cattleianum entre 291,3mg.mL-1 a 1,7mg.mL-1. Já para os extratos, o extrato metanólico de E. uniflora L. variando entre 251,7mg.mL-1 a 1,5mg.mL-1 e o de P. cattleianum S. entre 244,4mg.mL-1 a 1,4mg.mL-1. Os resultados mostraram que as concentrações de CIM de 107,8mg.mL-1 para o extrato de E. uniflora L., de 244,4mg.mL-1 para o extrato de P. cattleianum S., 291,3 mg.mL-1 para o óleo essencial de P. cattleianum S. e 54 mg.mL-1 para o óleo de E. uniflora L. foram as concentrações que garantiram a inibição de todos os micro-organismos testados. O óleo essencial de E. uniflora L. foi o mais eficaz para inibir o crescimento de bactérias de importância alimentar, pois apresentou a concentração de 54mg.mL-1 como a menor concentração suficiente para inibir todas as bactérias testadas e 270mg.mL-1 para eliminá-las
Foodborne diseases are a major public health problem. In the last years, studies have been carried out with Brazilian native fruits and directed to the discovery of new antimicrobial agents from plants, so that they can be used as natural antimicrobials because they present bioactive compounds in their composition. The objective of this study was to characterize chemically, evaluate and compare the antimicrobial activity of essential oils and methanolic extracts of Psidium cattleianum S. (araçá) and Eugenia uniflora L. (pitanga) against standard strains and isolated strains of Staphylococcus aureus, Escherichia coli, Salmonella spp. and Listeria monocytogenes. Gas chromatography coupled to spectrophotometry was performed for the essential oils 21 compounds were identified for P. cattleianum S., with betacaryophyllene (20,40%) being the main constituent and 14 constituents for E. uniflora L., with elixene (24,47%) as the majority. In the chemical characterization of the extracts using HPLC-UV chromatography, were found as phenolic acids, 2.95 mg.g-1 of gallic acid (E. uniflora L.) and 2.08 mg.g-1 of caffeic acid (P. cattleianum S.). In the determination of total phenolic compounds, the results showed 1.72mg.g-1 of total phenols for the extract of E. uniflora L. and 7.1mg.g-1 for P. cattleianum S.. Analysis of the sensitivity profile of strains and isolates showed that the isolates and standard strain of Salmonella showed 100% sensitivity to at least 4 antimicrobials (streptomycin, gentamicin, norfloxacin and levofloxacin), the isolates and the standard strain of S. aureus presented 100% sensitivity to norfloxacin, ciprofloxacin and gentamicin; the standard strain and E. coli isolates were sensitive to eleven of the sixteen antimicrobials evaluated; and the strain and Listeria isolates showed 100% sensitivity to chloramphenicol, gentamicin, trimethoprim and levofloxacin. Microbiological analyzes were performed: antimicrobial potential, minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC), and in the tests the essential oil of E. uniflora L. was used in concentrations varying between 270mg.mL-1 to 1.6mg.mL -1, P. cattleianum S. from 291.3mg.mL-1 to 1.7mg.mL-1. For the extracts, the methanolic extract of E. uniflora L. ranging from 251.7mg.mL-1 to 1.5mg.mL-1 and P. cattleianum S. from 244.4mg.mL-1 to 1, 4mg.mL-1. The results showed that MIC concentrations of 107.8mg.mL-1 for the extract of E. uniflora L., 244.4mg.mL-1 for extract of P. cattleianum S., 291.3mg.mL-1 for P. cattleianum S. essential oil and 54mg.mL-1 for E. uniflora L. oil were the concentrations that ensured the inhibition of all tested microorganisms. The essential oil of E. uniflora L. was the most effective to inhibit the growth of food-grade bacteria, as it presented the concentration of 54mg.mL-1 as the lowest concentration sufficient to inhibit all the bacteria tested and 270mg.mL-1 to eliminate them.

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Essential oils (OEs) are natural plant extracts and many of them are active as antimicrobials. Origanum vulgare L. (oregano) essential oil (OEO) has a promising application field as a food preservative. Several in vitro and application studies has been carried to evaluate the activity of OEs as antimicrobials in foods, but are not found in the literature survey data application in mussels. In this study we evaluated the chemical composition and the antibacterial effect of OEO in fresh chilled mussels from Mytella falcata species. The chemical constituents of the studied OE were identified by gas chromatography-mass spectrometry and for activity we analyzed the count of Escherichia coli and aerobic mesophilic bacteria, total volatile bases and pH. The addition of OEO at 1.4% resulted in complete inhibition of E. coli inoculated, reduced growth aerobic plate count bacteria and inhibit the process of deterioration. The activity of the OEO is attributed mainly to its major component, carvacrol, which has recognized antibacterial activity. The results indicate that the OEO can be applied to support of the extension of shelf life and safety of fresh mussels.
Óleos essenciais (OEs) são extratos naturais de plantas, sendo muitos deles ativos como antimicrobianos. O óleo essencial de Origanum vulgare L. (orégano) (OEO) possui um promissor campo de aplicação como conservante de alimentos. Diversos estudos in vitro e de aplicação têm sido feitos para avaliar a atividade de OEs como antimicrobianos em alimentos, no entanto não são encontrados na literatura dados de pesquisas de aplicação em mariscos. Neste estudo avaliamos a composição química do OEO e seu efeito antibacteriano em mariscos in natura refrigerados da espécie Mytella falcata, conhecidos como sururu. Os constituintes químicos do OE estudado foram identificados por cromatografia gasosa acoplada à espectrometria de massas e para a atividade realizamos as análises de contagem de Escherichia coli e bactérias mesófilas totais, teor de bases voláteis totais e pH do sururu. A adição de OEO a 1,4% resultou na completa inibição da E. coli inoculada, diminuição do crescimento de bactérias mesófilas totais e tornou o processo de deterioração mais lento. A atividade do OEO é atribuída principalmente ao seu componente majoritário, o carvacrol, que possui atividade antibacteriana. Os resultados obtidos indicam que o OEO pode ser aplicado no auxilio da extensão do prazo de validade e segurança de sururus in natura.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Devido ao crescente aumento de doenças transmitidas por alimentos, a segurança microbiológica se torna uma questão de saúde pública pelas suas características de endemicidade, alta morbidade e pela dificuldade da adoção de medidas de controle desses microrganismos. Diante deste fato, o objetivo deste trabalho foi sintetizar e caracterizar os análogos peptídicos LeuB e LeuC-1 derivados de bacteriocinas naturais denominadas Leucocinas. Os peptídeos foram sintetizados manualmente pelo método de síntese em fase sólida, submetidos à desproteção total e clivagem, com liberação dos peptídeos brutos. Foram realizadas as análises comparativas usando HPLC e ESI-MS, e com os respectivos peptídeos puros foram feitos os ensaios antimicrobiano, enzimático, permeabilização, antioxidante, hemolítico e de espectroscopia de dicroísmo circular. Com isso, observou-se que o método de síntese dos análogos foi adequado e o processo de purificação possibilitou a obtenção dos peptídeos com alto grau de pureza. O peso molecular teórico dos peptídeos foi confirmado por espectrometria de massas. O LeuB apresentou uma maior capacidade em inibir o crescimento de Escherichia coli O157:H7 e em Salmonella sorovar Typhimurium, enquanto que LeuC-1 apresentou efeito de inibição de crescimento de Listeria monocytogenes e também de S. sorovar Typhimurium. É importante destacar que todas essas bactérias são de interesse na área de alimentos, já que são as causadoras da maioria dos casos de infecção alimentar. O ensaio de inibição enzimática com DNA girase e Topoisomerase IV mostrou que apenas o peptídeo LeuB possui capacidade de inibição destas enzimas bacterianas, sugerindo um possível mecanismo de ação deste derivado de Leucocina. Este peptídeo também apresentou a capacidade de permeabilizar miméticos de membrana bacteriana composto de POPC/POPG (75/25). Por sua vez, o peptídeo LeuC-1 não apresentou capacidade significativa de inibição da atividade das enzimas DNA girase e Topoisomerase IV e também não apresentou capacidade de permeabilização de miméticos de membrana. Porém, LeuC-1 apresentou uma boa atividade antioxidante, obtida pelo método de ABTS. Ambos os peptídeos apresentaram baixa toxicidade em eritrócitos, comprovadas pelos ensaios hemolíticos. Estruturalmente, os peptídeos LeuB e LeuC-1 tendem a se estruturar em α-hélice. Assim sendo, este trabalho possibilitou a obtenção de dois peptídeos com potencial de aplicação como conservantes alimentares a partir de mecanismos distintos de ação sem apresentar citotoxicidade para células vermelhas do sangue. LeuB possui uma suposta atuação como inibidor de topoisomerases bacterianas e capacidade de permeabilização de miméticos de membrana. LeuC-1 possivelmente atua em diferentes vias metabólicas da bactéria, porém ainda não foi possível elucidar o mecanismo alvo deste mimético peptídico.
Due to the increase of foodborne diseases, microbiological safety becomes a public health issue due to its characteristics of endemicity, high morbidity and the difficulty of adopting control measures of these microorganisms. In view of this fact, the objective of this work was to synthesize and characterize LeuB and LeuC-1 peptidics analogues derived from natural bacteriocins called Leucocins. The peptides were synthesized manually by the solid phase synthesis method, subjected to total deprotection and cleavage, with release of the crude peptides. Comparative analyzes were performed using HPLC and ESI-MS, and with the respective pure peptides the antimicrobial, enzymatic, permeabilization, antioxidant, hemolytic and circular dichroism spectroscopy. With this, it was observed that the method of synthesis of the analogs was adequate and the purification process allowed to obtain the peptides with high purity. The theoretical molecular weight of the peptides was confirmed by mass spectrometry. LeuB showed a greater capacity to inhibit the growth of Escherichia coli O157: H7 and Salmonella serovar Typhimurium, whereas LeuC-1 presented inhibition effect of growth of Listeria monocytogenes and also of S. serovar Typhimurium. It is important to highlight that all these bacteria are interesting in the area of food, since they are the cause of most cases of food infection. The enzyme inhibition assay with DNA gyrase and Topoisomerase IV showed that only the LeuB peptide has the ability to inhibit these bacterial enzymes, suggesting a possible mechanism of action of this Leucocin derivative. This peptide also showed the ability to permeabilize bacterial membrane mimetics composed of POPC/POPG (75/25). On the other hand, the LeuC- 1 peptide did not present significant capacity to inhibit the activity of the enzymes DNA gyrase and Topoisomerase IV and also did not present permeabilization capacity of membrane mimetics. However, LeuC-1 presented a good antioxidant activity, obtained by the ABTS method. Both peptides had low erythrocyte toxicity, as demonstrated by hemolytic assays. Structurally, the LeuB and LeuC-1 peptides tend to be α-helix structured. Therefore, this work enabled two peptides with application potential as food preservatives to be obtained from distinct mechanisms of action without presenting red blood cell cytotoxicity. LeuB has a supposed action as inhibitor of bacterial topoisomerases and permeabilization capacity of membrane mimetics. LeuC-1 possibly acts on different metabolic pathways of the bacterium, but it has not yet been possible to elucidate the target mechanism of this peptidic mimetic.
CNPq: 150928/2015-7

L’étude physicochimique de trois lichens récoltés en Limousin, Usnea florida, Flavoparmelia caperata et Cladonia incrassata, a permis d’isoler et de caractériser 16 composés issus du métabolisme secondaire. Dans un premier temps, ces lichens ont été sélectionnés lors d’un criblage analytique préliminaire réalisé sur 17 espèces. L’activité antimicrobienne des extraits acétoniques a été évaluée, puis leur fractionnement bioguidé a été mis en œuvre. Les deux isomères de l’acide usnique, 3 dibenzofuranes, 4 depsides, 3 depsidones, un acide aliphatique, un phtalide et un stérol ont été isolés. Une xanthone trichlorée, la cladoxanthone A, a été extraite et identifiée pour la première fois à partir d’une source naturelle. L’effet de tous les composés a été évalué sur Staphyloccocus aureus par bioautographie. Pour les produits isolés en quantité suffisante, des tests de dilution en milieu liquide ont permis de déterminer leurs CMI, en comparaison avec le Phénonip®, conservateur couramment utilisé dans l’industrie cosmétique. Les acides didymique et condidymique en particulier s’avèrent être de bons candidats pour une utilisation en tant que conservateurs. Dans un second temps, compte tenu de leur potentielle application industrielle, nous avons exploré des voies de synthèse de l’acide usnique et de la cladoxanthone A. Ainsi, la préparation de l’intermédiaire clé pour l’accès à l’acide usnique a été optimisée et les premiers essais de couplage en présence d’une porphyrine sont encourageants. De même, les voies de synthèse proposées et mises en œuvre pour la cladoxanthone A sont prometteuses
Phytochemical study of three lichens collected in Limousin, Usnea florida, Flavoparmelia caperata and Cladonia incrassata, led to the isolation and the structural identification of 16 secondary metabolites. First, these lichens were chosen after a preliminary screening performed on 17 species. Antimicrobial activity of acetone extracts was evaluated and bioassay-guided fractionation was performed. The two isomers of usnic acid, 3 dibenzofurans, 4 depsides, 3 depsidones, one aliphatic acid and one sterol were isolated. A trichlorinated xanthone, named cladoxanthone A, was extracted and identified for the first time in a natural source. A bioautographic protocol was used to evaluate antibacterial activities of these compounds on Staphylococcus aureus. MICs of the products obtained in sufficient amounts were determined by a broth microdilution method in parallel with Phenonip®, a preservative commonly used in cosmetic industry. Didymic and condidymic acids were found to be good candidates for use as preservatives. Secondly, owing to their potential industrial application, we explored synthetic routes for usnic acid and cladoxanthone A. Thus, the preparation of the key intermediate for access to usnic acid was optimized and the first coupling tests in the presence of a porphyrin were encouraging. Similarly, the proposed synthetic routes for cladoxanthone A are promising

Le règne végétal est une ressource renouvelable d'une large gamme de métabolites secondaires biologiquement actifs. Ces travaux de thèse proposent une stratégie multidisciplinaire d'évaluation du potentiel de composés phénoliques antimicrobiens d'origine végétale pour la conservation des aliments. Un criblage de l'activité antimicrobienne in vitro vis-à-vis de 8 souches de la flore pathogène et d'altération des aliments d'une centaine de molécules pures et une soixantaine d'extraits végétaux a d'abord permis de sélectionner les plus actifs. Différents mécanismes d'action vis-à-vis de S. aureus ont pu être mis en évidence par cytométrie de flux couplée à l'utilisation de marqueurs de l'état physiologique des bactéries pour quelques uns des composés actifs sélectionnés. En vue d'une application à de la viande bovine, l'activité antibactérienne des composés phénoliques ou extraits végétaux les plus actifs a été réévaluée dans des milieux de culture plus complexes mimant leur teneur en protéines et en matières grasses. Les résultats de ce criblage et un suivi microbiologique de viande hachée de bœuf avec 1% (m/m) d'extrait ajouté ont permis d'observer que les pertes d'activité antibactérienne observées étaient notamment corrélées aux interactions des composés phénoliques avec les protéines ou les matières grasses. L'incorporation des composés phénoliques ou extraits végétaux dans des matériaux d'emballage en contact alimentaire a constitué la seconde voie de mise en œuvre envisagée. Des films plastiques conservant une activité antibactérienne ont ainsi pu être élaborés par voie fondue
The plant kingdom is a renewable resource of a wide range of biologically active secondary metabolites. This thesis proposes a multidisciplinary strategy for evaluating the potential of plant-derived antimicrobial phenolic compounds for food preservation. A screening of the antimicrobial activity in vitro against 8 strains of foodborne pathogenic and spoilage microorganisms of a hundred pure molecules and about sixty plant extracts allowed to select the most active. Different mechanisms of action with respect to S. aureus could be demonstrated by flow cytometry coupled with the use of probes of the physiological state of the bacteria for some of the selected active compounds. For application to beef, the antibacterial activity of the most active phenolic compounds or plant extracts has been re-evaluated in more complex culture media mimicking their protein and fat content. The results of this screening and a microbiological monitoring of minced beef with 1% (m / m) of added extract made it possible to observe that the observed losses of antibacterial activity were in particular correlated with the interactions of the phenolic compounds with the proteins or fat. Incorporation of phenolic compounds or plant extracts into packaging materials in contact with food constituted was the second proposed route of implementation. Plastic films that retain antibacterial activity have thus been able to be prepared by melting

碩士
國立臺灣大學
食品科技研究所
80
Listeria monocytogenes是一種可以藉著食物傳染之病原菌，本研究乃在探討三種常 用的防腐：propyl paraben,Na-nitrite 及Na-dehydroacetate 對L. monocytogenes Scott A,Vz、V37CE 之抗菌活性。 試驗結２困顯示在所試之三種防腐劑中，所試之三株L.monocyto-qenes對propyl paraben 之抗菌作用最為敏感。在tryptose broth中，含量高達4000ppm之Na-nitrite 或Na-DHA無論在4℃ 或37℃下，對L. monocytogenes均未顯現出顯著之抗囷作用。 在tryptose broth中添加200ppm或以上之propyl paraben即能部份或完全抑制 L. monocytogenes在37℃下之生長；而在4 ℃時，100ppm propyl paraben 即造成部 份L. monocytogenes菌體之死亡。 在phosphate-peptone buffer中37℃下，200ppm或以上之propyl paraben能對所試之 L. monocytogenes菌株產生靜菌或殺菌之效果。而在4 ℃時，只需100ppm或以上，即 有類似之效果。propyl paraben對L. monocytogenes之抗菌效果在PH 5時最顯著，隨 著PH升高，其抗菌作用亦呈減小之趨勢，添加400ppm之propyl paraben於貯存於4 ℃ 下之生鮮胡蘿蔔汁，即可抑制其中L. monocytogenes及酵母菌與黴菌之生長。 薏仁酯(coixenolide, C38H70O4) 屬於diol lipids ，此類油脂是以微量存在於薏仁 中，且其物理與層析質和三甘油酯非常接近，不易分離純化。其一航分析方法是將油 脂進行轉酯化(transesterification) ，利用反應產生的多元醇來定量。本研究即薏 仁油經過轉酯化產生的2,3-丁二醇(2,3-butanediol)來定量薏仁酯。 實驗結果顯示，（１）在薏仁酯的萃取效果上，丙酮較乙醚、正己烷及Folch 溶液為 佳；（２）在薏仁酯的轉酯化方面，以1g之丙酮萃取物在100 ℃水浴迴流下，較適反 應條件為7 ％氯化氫甲醇溶液(w/w) 的用量為20ml以及反應時間4hr ；（３）薏仁油 轉酯化後之混合物於減壓濃縮時，其最終體積不得低於1ml 以防2,3-丁二醇損失；（ ４）經添加回收試驗，2,3-丁二醇之回收率約為88.6％；（５）由本實驗建立之方法 分析省產松戶改良種糙薏仁之薏仁酯含量約為81ug/g（乾重基準）。

Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was developed to effectively enumerate bacterial cells adhered to glass. Lysozyme adsorption onto glass surfaces was monitored by labeling with ¹²⁵I. Results indicated that synergy was present for 0.9/0.1 molecular ratio of nisin/lysozyme. Synergistic effect was increasing gradually with the increase of nisin in the ratios tested. This trend was observed on both surface types. However, the magnitude of synergy was more pronounced on hydrophobic surfaces than on hydrophilic ones. Results from protein radiolabeling showed that lysozyme was adsorbed with higher mass to hydrophilic surfaces than to hydrophobic ones.
Graduation date: 1999

碩士
國立嘉義大學
食品科學系研究所
98
In this study, persimmon leaves and persimmon are raw materials and the extracts of them are used to be a natural preservative to prolong the shelf life of shrimps. Further persimmon leaves and persimmon extracts are divided into different fractions by XAD column and determine their antibacterial ability and composition. Persimmon leaves and persimmon get from bull heart persimmon (Diospyros kaki L. cv. Bull heart) as raw materials. The extracts of persimmon leaves and persimmon are extracted by 90℃ and 25℃, respectively. Then the shrimps are dipped in the 500ppm total phenol concentration persimmon leaves or persimmon extracts by vacuum or atmosphere for 20 minutes or 60 minutes. Then take the shrimps out of the extracts and store at -20 ℃ or 4 ℃. Examination pH, volatile basic nitrogen (VBN), histamine content, color change (L. a. b.), texture profile analysis (TPA) and aerobic plate count as the indicator of shelf life of the shrimps once two days. No addition of preservatives as the blank group, addition of the commercial preservatives with the 500ppm solution of sodium hydrogen sulfite as the control group. The results show that after three days at 4℃, the pH value increase significantly, VBN has reached the limit value (25mg/100g), the springiness, and chewiness of shrimps tissue significantly decrease, the appearance also cause obvious melanosis, L value decrease, and the aerobic plate count are also exceed the limit, 3×106 CFU/g for the blank group. The shrimps soak in the extracts for 20 minutes by vacuum and storage at 4 ℃, the pH value significant up, L values, texture significantly decrease equal to the commercially preservative sodium hydrogen sulfite after five days. As the groups soak into the persimmon leaves and persimmon extracts, the VBN values are lower than the group soak into the sodium hydrogen sulfite. Indicating persimmon leaves and persimmon extracts can inhibit the growth of spoilage bacteria and amines bacteria, and be effectively extend the shelf life. Further the extracts of persimmon leaves and persimmon are separated by XAD-16 and XAD-7 column, respectively, then elute with six different concentrations of methanol solutions, which can obtain six different fractions to determination the antimicrobial activity and analysis high-performance liquid chromatography (HPLC). The results show that the PLF3 fraction of persimmon leaves (70% H2O: 30% MeOH) and PF5 fraction of persimmon (40% H2O: 60% MeOH) with excellence inhibitory effect on Escherichia coli BCRC 10675, Bacillus subtilis BCRC 10255 and Staphylococcus aureus BCRC 10451, but no significant inhibitory effect on Salmonella Typhimurium BCRC 12947. The HPLC analysis show that the gallic acid, protocatechuic acid, p-hydroxybenzoic acid, chlorogenic acid, rutin, kaempferol, (-)-epicatechin, ferulic acid, myricetin and other active ingredients in the fractions.

碩士
國立宜蘭大學
生物技術與動物科學系
105
Antibiotics should be added to boar semen extender to increase semen storage time and reduce pathogen proliferation. Although antibiotics easily cause bacterial resistance, a lack of them in boar semen results in bacterial proliferation, a decline in sperm quality, artificial insemination failure, and even harm to the reproductive systems of artificially inseminated sows. Cationic antimicrobial peptides (cAMPs) have a high affinity to bacteria. They are highly stable and provide little bacterial resistance, so they are potential substitutes for antibiotics. However, few studies have been conducted in which antimicrobial peptide has been added to boar-extended semen. This study evaluated the effects of cAMP for bacterial proliferation and sperm quality in extended semen. Two cAMPs, Pleurocidin (PLE-a) and Q4-15a, as well as the antibiotic gentamicin and four types of bacteria, namely Escherichia coli (E. coli), Pseudomonas aeruginosa, Serratia marcescens, and Klebsiella oxytoca were used in the experiment. The experiment was divided into five parts. Experiment 1 evaluated the effects of simulated contamination of common bacteria in boar-extended semen on sperm quality. Experiment 2 evaluated the minimal inhibitory concentration (MIC) of cAMPs on four common bacteria in boar semen. Experiment 3 evaluated the effects of cAMPs on boar sperm quality. Combining the results of three experiments described, experiment 4 evaluated the effects of cAMPs and gentamicin on sperm quality in boar extended semen–simulated contamination of common bacteria and analyzed whether the antimicrobial substance could improve sperm quality in extended semen. Bacterial concentration, pH value, osmotic pressure, agglutination, normal morphology, acrosome integrity, viability, membrane integrity, and mitochondrial functional were detected in these experiments. Finally, experiment 5 evaluated the effects of cAMPs on sperm fertility through in vitro fertilization. The results of experiment 1 showed that the boar-extended semen simulated bacterial contamination at 5 × 106 CFU/mL and stored at 17°C for 72 hours, increased bacterial concentration, decreased the pH value, changed osmotic pressure, decreased sperm motility, and increased sperm agglutination. The results of experiment 2 indicated that 256 μg/mL of PLE-a or Q4-15a in 5 × 106 CFU/mL of extended semen–simulated bacterial contamination could not inhibit the proliferation of E. coli and K. oxytoca. However, the combination of gentamicin, PLE-a, and Q4-15a could decrease the MIC of cAMPs to 128 μg/mL. A total of 5 × 103 CFU/mL of extended semen–simulated bacterial contamination, PLE-a, and Q4-15a could completely inhibit four types of bacteria, and the MICs of cAMPs were 8 μg/mL and 32 μg/mL, respectively. The combination of gentamicin and the two cAMPs also decreased their MIC. Experiment 3 revealed that the high concentration of cAMPs in extended semen could damage the sperm. Extended semen containing more than 25 μg/mL of PLE-a or Q4-15a could seriously damage sperm motility and acrosome integrity. The concentration of cAMPs below 10 μg/mL did not affect sperm quality. Experiment 4 showed that 8 μg/mL of PLE-a combined with gentamicin inhibited bacterial proliferation in extended semen–simulated bacterial contamination but did not affect sperm quality. In Experiment 5, the extended semen supplemented with 8 μg/mL of PLE-a and 4 μg/mL of gentamicin, 4 μg/mL of PLE-a and 32 μg/mL of gentamicin, 16 μg/mL of Q4-15a and 4 μg/mL of gentamicin, or 4 μg/mL of Q4-15a and 32 μg/mL of gentamicin and stored at 17°C for 72 hours could inhibit bacterial proliferation under 103 CFU/mL and maintained more than 70% sperm motility. The results of the in vitro fertilization experiment confirmed that sperm in extended semen could penetrate the oocytes. In conclusion, the bacteria in boar semen can damage semen and sperm quality. The extended semen supplemented with cAMPs could inhibit bacterial proliferation. Ten μg/mL of cAMPs in the extended semen did not affect sperm quality and fertility.

Water scarcity is an issue faced across the globe that is only expected to worsen in the coming years. We are therefore in need of methods for treating non-traditional sources of water. One promising method is desalination of brackish and seawater via reverse osmosis (RO). RO, however, is limited by biofouling, which is the buildup of organisms at the water-membrane interface. Biofouling causes the RO membrane to clog over time, which increases the energy requirement of the system. Eventually, the RO membrane must be treated, which tends to damage the membrane, reducing its lifespan. Additionally, antifoulant chemicals have the potential to create antimicrobial resistance, especially if they remain undegraded in the concentrate water. Finally, the hazard of chemicals used to treat biofouling must be acknowledged because although unlikely, smaller molecules run the risk of passing through the membrane and negatively impacting humans and the environment. It is, therefore, integral to investigate techniques for prevention of biofouling and removal of mature biofilms that are effective, less damaging to the membrane, and safe for humans and the environment. A common experimental setup is biofilm antimicrobial microdilution susceptibility tests. To acquire meaningful data from these tests, however, appropriate organisms must be tested. Manuscripts 1 investigates, via semi-systematic reviews, the question of what organisms are appropriate to represent the complexity of a biofilm in antimicrobial tests. Ultimately, we recommend utilizing the model biofilm-forming, pioneer organism, Pseudomonas aeruginosa for these studies. Biofouling studies also must present data in a useful manner to the many disciplines that are interested in preventing or removing biofouling. Our goal is to investigate both via antimicrobial microdilution susceptibility tests. In Manuscript 2 we investigate the metrics of each discipline with an interest in anti-biofouling studies. Ultimately we recommend utilizing both crystal violet stain to assess total biomass removal and the LIVE/DEAD BacLight stain to assess cell vitality (including log reduction and MIC, BPC, MBIC, MBC, BBC, and MBEC), to satisfy the metrics of all interested disciplines. Finally, in Manuscript 3 we implement the recommendations from Manuscripts 1-2 for biofilm prevention and biofilm removal antimicrobial microdilution susceptibility tests. In this manuscript, we work with a subset of safer preservatives including, methylisothiazolinone, phenoxyethanol, and sodium benzoate. We found that methylisothiazolinone was the most effective antimicrobial, however, it was not the safest. Additionally, we investigated the relationship between MBIC and BPC, which was found to vary between the preservatives. Ultimately, we have provided recommendations for biofilm antimicrobial susceptibility tests that produce widely applicable and useful metrics, as well as utilized these recommendations to investigate the efficacy of safer antimicrobials. All of this work provides a framework for which even safer and effective novel antimicrobials can be investigated.
Graduate
2021-07-22

Mestrado de dupla diplomação com o Institut Superieur de Biotechnologie de Monastir
The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. These natural food additives have become a recent trend, and consumers are preferring them over synthetic and artificial food additives due to harmful effects related to their consumption. Thus, in this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization through response-surface methodology, were optimized to obtain the highest yields and incorporated in quark cheese, then analysed over 8 days. Both extracts showed antioxidant and antimicrobial activity with no toxicity towards cell lines at the maximum tested concentration, and while the maceration extract showed lower antioxidant activity, when incorporated in the cheeses it better inhibited the proliferation of bacteria. As expected from a food preservative, the nutritional, chemical and physical parameters were not drastically changed from the addition of the extracts although the ultrasound extract preserved cheese did preserve soluble sugars when compared to the other cheeses. Both extracts are excellent candidates to be added to quark cheese allowing its consumption for more than eight days after opening. The two natural extracts showed better results when compared to the widely used preservative, potassium sorbate, and thus, could be used as a cheese additive and its use is encouraged by the food industry.
O reino das plantas é uma fonte inesgotável de moléculas que podem ser aplicadas em quase todas as vertentes da sociedade. A indústria alimentar tem lucrado bastante com a utilização de plantas e seus derivados nos diferentes setores, desde há várias décadas. Recentemente, esta indústria tem utilizado plantas como aditivos alimentares, nomeadamente como conservantes, corantes e adoçantes de alimentos. Estes compostos têm ganho bastante notoriedade e neste momento, a maioria dos consumidores prefere estes aditivos naturais face às alternativas sintéticas e artificiais, dado a crescente informação relativa aos efeitos secundários destes aditivos artificiais. Assim, neste trabalho, extratos de folhas Arbutus unedo L. obtidos por maceração dinâmica e extração assistida por ultrassons foram analisados e desenhado um uma experiência de otimização de extração por metodologias de superfície resposta para potenciar a extração de compostos. Depois, ambos os extratos foram incorporados em queijos quark e analisados durante oitos dias. Ambos os extratos mostraram uma forte atividade antioxidante e antimicrobiana além de não mostrarem toxicidade em linhas celulares normais à máxima concentração testada. Enquanto o extrato obtido por maceração mostrou uma atividade antioxidante mais baixa quando comparado com o extrato obtido por ultrassons, quando incorporados nos queijos, o lote incorporado com o extrato obtido por maceração mostrou uma maior capacidade de inibição de crescimento microbiano. Tal como esperado para um conservante alimentar, os perfis nutricional, químico e físico dos queijos incorporados com os extratos não sofreram alterações drásticas, ainda que o extrato obtido por ultrassons tenha ajudado a inibir o consumo de açúcares solúveis por bactérias lácticas. Ambos os extratos são fortes candidatos a serem aplicados como conservantes naturais em queijo quark durante mais de oito dias após abertura da embalagem. De realçar que os dois extratos de Arbutus unedo mostraram uma capacidade conservante melhor quando comparados com um dos conservantes sintéticos mais usados em queijo, sorbato de potássio, e assim deviam ser recomendados como conservantes naturais em queijo quark e explorados pela indústria alimentar.
Acknowledgments are due to the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Program PT2020 for financing CIMO (Centro de Investigação de Montanha) (UIDB/00690/2020). Este trabalho foi realizado ao abrigo do Projeto “Bioma – Soluções integradas de BIOeconomia para a Mobilização da Cadeia Agroalimentar” (POCI-01-0247-FEDER-046112), pelo Consórcio “BIOMA”, financiado pelo Fundo Europeu de Desenvolvimento Regional (FEDER), através do Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico, no âmbito do Programa Operacional para a Competitividade e Internacionalização do Portugal2020.

碩士
國立臺灣大學
食品科技研究所
91
In this study, water soluble chitosan derivatives having a 30~40% degree of substitution with disaccharide were prepared by reductive alkylation reaction of α-chitosan with different disaccharides including lactose, maltose and cellobiose. Their antimicrobial activities against Staphylococcus aureus CCRC12657 were determined. Antimicrobial activity of chitosan lactose derivative as influence by pH, temperature, and cell age and the application of this derivative for the preservation of raw ground pork were also examined. It was found that the antimicrobial activities of the various chitosan disaccharide derivatives against S. aureus in deionized water showed no significant difference (P < 0.05). Further study with chitosan lactose derivative revealed that the antimicrobial activity increased as the concentration of chitosan derivative increased up to 500 ppm. Further increasing the concentration of the derivative did not increase the antimicrobial activity. Temperature, pH and cell age were found to affect the antimicrobial of chitosan lactose derivative against S. aureus. The antimicrobial activity was stronger at 37℃ than at 5 and 22℃, in pH 6.5 and 7.0 than in pH 6.0 and 7.5 environment. Furthermore, cell of S. aureus in the late exponential phase were most susceptible to the chitosan derivative followed by cells in the stationary phase and mid-exponential phase. It was also noted that chitosan derivatives interfered the structure of cell membrane and caused the release of 280-nm-absorbing materials from S. aureus cells. Addition of 500 and 1000 ppm chitosan lactose derivative to raw ground pork stored at 5 and 22℃ was found to retard the growth of bacteria. During storage period, counts of total bacterial, S. aureus, and psychrotrophic bacteria noted in raw ground pork added with chitosan derivative were lower than those observed in ground pork without chitosan derivative.

Seafood are highly nutritious and indispensable to a healthy diet. Growing interests in healthy lifestyles result in increasing demands for innovation of seafood products leading to more accessible and less time-consuming confection products. However, seafood is also very perishable, and product degradation is a major cause for the large quantities of product waste, which is a matter of great concert for both the industry and the consumers. This degradation is, in part, consequence of the growth of specific spoilage organisms in the product. With the objective of increasing shelf-life of a seafood product (squid and shrimp “espetada”), this work focused on the development of natural treatments to inhibit the bacterial proliferation and spoilage throughout 5 days of product storage under refrigeration conditions. To achieve that, an initial microbiological characterization of the product was performed, and the antimicrobial activity of several natural compounds was evaluated against 100 microorganisms previously isolated from the fish samples. Identification of isolates resulted in the detection of several Enterobacteriaceae (Serratia spp., Klebsiella spp., Hafnia spp., Rahnella spp., etc.), Pseudomonas spp. and Lactic Acid Bacteria (Lactococcus spp., Leuconostoc spp. and Weissella spp.). Escherichia coli or Listeria monocytogenes were not found in each batch analyzed. Three selected natural compounds, Citrox®, Thyme essential oil and vinegar solutions, were applied through different techniques and their effects in bacteriological growth was analyzed in comparison with untreated samples from the same batch immediately after reception and after 2 and 5 days of refrigerated storage. Citrox® at 1% v/v (immersion) and 3% v/v (pulverization) as well as Thyme essential oil at 0.2% v/v (immersion) were not effective in retarding the growth of total viable organisms, Lactic Acid Bacteria, Pseudomonas spp. and Enterobacteriaceae. On the contrary, bacterial inhibition was observed for both immersion and pulverization of vinegar, with significant higher effect (P < 0.05) only after immersion for 5 minutes with reductions around 2 log cycles at the end of 5 days of storage. Although more experimental tests are required, this preliminary study demonstrated that natural compounds such as vinegar solutions could be used to prevent the bacterial growth and to prolong the shelf-life of such perishable squid and shrimp “espetadas”.
Produtos de pescado são alimentos altamente nutritivos e indispensáveis para uma dieta saudável. Com o crescimento do interesse por hábitos de vida saudáveis, a procura por produtos de pescado inovadores levou à criação de produtos acessíveis e de fácil confeção. No entanto, os produtos de pescado são alimentos facilmente degradáveis, resultando no desperdício de produto de grande relevância para a indústria e consumidores. A degradação de produtos de pescado é, em parte, resultado da proliferação de microrganismos deteriorantes. Com o objetivo de estender o período de vida de um produto de pescado (uma “espetada” de lula e camarão), este trabalho focou-se no desenvolvimento de tratamentos à base de produtos naturais, de forma a inibir a proliferação bacteriana e o degradação ao longo de cinco dias de armazenamento do produto. Inicialmente, a caracterização microbiológica do produto foi realizada e a atividade antimicrobiana de vários compostos foi testada contra 100 isolados recolhidos da amostra. A identificação genómica dos isolados resultou na deteção de várias Enterobacteriaceae (Serratia spp., Klebsiella spp., Hafnia spp., Rahnella spp., etc.), Pseudomonas spp. e Bactérias do Ácido Lático (Lactococcus spp., Leuconostoc spp. e Weissella spp.). Escherichia coli ou Listeria monocytogenes não foram encontrados em nenhum dos lotes analisados. Três compostos, Citrox®, óleo essencial de tomilho e vinagre de vinho tinto, foram aplicados ao produto através de diferentes técnicas, tendo sido analisado o seu efeito no crescimento bacteriano e comparado com amostras controlo imediatamente após a aplicação do tratamento, assim como após dois e cinco dias de refrigeração. A aplicação de Citrox® a 1% v/v (por imersão) e a 3% v/v (por pulverização) e óleo essencial de tomilho a 0,2% v/v (por imersão), não foram eficazes em retardar o crescimento de microrganismos viáveis, bactérias do ácido lático, Pseudomonas spp. e Enterobacteriaceae Contrariamente, foi observada inibição bacteriana em amostras imersas e pulverizadas com vinagre 50% v/v, sendo a eficácia do tratamento significativamente maior (P < 0.05) apenas após imersão durante 5 minutos. Com exceção das bactérias do ácido lático, neste tratamento foram observadas reduções de 2 ciclos logarítmicos para todos os outros grupos de microrganismos ao fim de 2 dias de armazenamento. Embora mais testes sejam necessários, este estudo preliminar demonstrou que a aplicação de tratamentos de vinagre pode ser usada para prevenir/inibir o crescimento bacteriano e estender o tempo de vida do produto em questão.

In this study we investigate the synergistic effect of low frequency ultrasonication (14, 22, and 47 kHz) on antimicrobial activity of Cecropin P1 against Escherichia coli. The hypothesis was tested by comparing three different treatments (1) ultrasonication only (2) Cecropin P1 only (3) combination of both. The results showed that the combined treatment deactivate E. coli more efficiently by six order of magnitude. The mechanism of membrane permeabilization due to Cecropin P1 is also investigated using dye leakage experiment. The result indicated pore formation and carpet mechanism. Finally, a mathematical modeling is proposed to explain the synergistic effect, allowing us to make better prediction for cell deactivation.

Tese de mestrado, Medicamentos à Base de Plantas, Universidade de Lisboa, Faculdade de Farmácia, 2016
Today, consumers are looking for effective, safe and natural products that contribute to your health, wellness and beauty. As a result, the consumer created the need to develop new cosmetic products formulated with natural ingredients such as essential oils. These are complex mixtures of volatile, odoriferous and lipophilic secondary metabolites which are biosynthesized in specialized cells (secretory cells, epidermal cells, glandular trichomes), mainly present in aromatic plants. As natural ingredients, essential oils are a growing market trend for perfumery and cosmetic. In addition to the pleasant odor, they can also be important preservatives due to the strong antimicrobial activity. However, the essential oils are rather volatile and some of its constituents may cause skin sensitivity, for example, contact dermatitis and photoallergy. Thus, Annex III of Regulation No 1223/2009, provides a list of substances which cosmetic products must not contain out of the laid down restrictions. Preservatives are added to cosmetic products so that they have an extended shelf-life, preventing the development of microorganism that cause diseases to consumers or harm the appearance of the product. However, legislation concerning chemical preservatives has undergone changes and updates as a result of the knowledge of sensitivity and toxicity problems inherent to these products. This work aims at highlighting the potential of essential oils, with antimicrobial activity, isolated from native plants in Portugal: Thymus caespititius Brot., Thymbra capitata (L.) Cav., e Myrtus communis L., by including them in topical formulations, in order to assess their capacity as preservatives. The three essential oils, obtained from Th. caespititius, T. capitata and M. communis were isolated from the aerial parts of different flowering plants by hydrodistillation, analyzed by gas chromatography for components quantification and by gas chromatography-mass spectrometry, for components identification. All essential oils showed faint yellow colours. The isolated essential oils were complex mixtures, in which 64 constituents for Th. caespititius, 30 in T. capitata and 34 in M. communis were identified. Monoterpenes were the dominant class of compounds (76%, 97% and 91 %, respectively), whereas sesquiterpenes ranged between 2 and 16%, and phenylpropanoids from traces to 3%. α-Terpineol was the dominant compound Th. caespititius essential oil, while carvacrol dominated the T. capitata essential oil. 1,8-Cineole was the major compound present in the essential oil of M. communis. Based on chemical characterization of the three essential oils, including constituents considered as allergens (linalool, limonene, methyl eugenol, citronellol, geraniol and eugenol) present in Regulation 1223/2009, Annex III, two essential oils (Thymus caespititius and Thymbra capitata) out of three were chosen to be incorporated at 1% as bioactive ingredients in topical formulations and the three essential oils (Thymus caespititius, Thymbra capitata and Myrtus communis) were chosen to be incorporated at 0.5% in topical formulation, to be assessed for physical-chemical parameters: pH, viscosity, phase separation and particle size. As healthy skin pH is of approximately 5, and topical application to healthy skin products presenting pH of 4-6, the pH values for the emulsions of essential oil were within limits. Concerning viscosity, the addition of essential oils greatly increases the breakage resistance of the structure when compared to placebo. These results were in accordance with the analysis of particle size, since the incorporation of essential oils either 1 or 0.5% decreases the particle size. All emulsions were stable. Antimicrobial activity was evaluated by the method of Kirby-Bauer and by the method of microdilution plate determining the minimum inhibitory concentration and minimum bactericidal concentrations for the three essential oils with or without dilution in DMSO and, for two controls: Dermosoft® OMP and benzyl alcohol. Pseudomonas aeruginosa ATCC 9027 was extremely susceptible to the essential oil of T. capitata without dilution in DMSO; Staphylococcus aureus ATCC 6538 showed greater susceptibility to essential oils Th. caespititius and T. capitata and, lower susceptibility to M. communis essential oil diluted in DMSO (1: 100). The essential oils of Th. caespititius and T. capitata were effective against fungi, showing better antifungal activity than Dermosoft® OMP for Candida albicans ATCC 10231. Three essential oils (Th. caespititius, T. capitata e M. communis) showed better activity against Gram-positive than Gram-negative bacteria, and these results are in accordance with previous studies. All essential oils showed better results than the two controls. In summary, Th. caespititius, T. capitata and M. communis essential oils were effective against fungi, Gram-positive and Gram-negative bacteria. Regarding the challenge test, emulsions with 1% T. caespititius essential oil and T. capitata essential oil and emulsion with 0.5% M. communis essential oil are in accordance with the acceptance criteria A (2 Log10 reduction) for the fungi (Candida albicans ATCC 10231 and Aspergillus brasiliensis ATCC 16404) as well as the bacteria (ATCCC 9027 Pseudomonas aeruginosa and Staphylococcus aureus ATCC 6538). Th. caespititius and T. capitata essential oils showed potential as alternative preservatives for use in topical formulations. Although the essential oil emulsion with M. communis is in accordance with criteria acceptance of the challenge test (FP 9), the percentage of allergen: methyl eugenol exceeds in percentage used (0.5% essential oil) the maximum concentration permitted by law (Regulation nº 1223/2009, Annex III).
Hoje em dia, os consumidores procuram produtos eficazes, seguros e naturais que contribuam para a sua saúde, bem-estar e beleza. Como resultado, o consumidor criou a necessidade de desenvolver novos produtos cosméticos formulados com ingredientes naturais, tais como os óleos essenciais. Estes são misturas complexas de metabolitos secundários voláteis, lipófilos e odoríferos biosintetizados em estruturas especializadas (células secretoras, células epidérmicas, tricomas glandulares), presentes maioritariamente nas plantas aromáticas. Os óleos essenciais afirmam-se cada vez mais como uma tendência crescente no mercado da perfumaria e da cosmética. Para além de contribuírem com um odor agradável, podem também ser importantes agentes de conservação visto possuírem forte atividade antimicrobiana. Contudo, os óleos essenciais são bastante voláteis e de entre os vários constituintes de um óleo essencial, existem aqueles que produzem sensibilidade na pele provocando, por exemplo: dermatites de contacto e fotoalergia. Assim, o anexo III do Regulamento nº 1223/2009, apresenta uma lista de substâncias que os produtos cosméticos não podem conter fora das restrições previstas. Os conservantes são adicionados aos produtos cosméticos para que estes tenham um prazo de conservação alargado, prevenindo o desenvolvimento de microrganismos que causem doenças ao consumidor ou, prejudiquem a aparência do produto. No entanto, a legislação referente aos conservantes químicos tem vindo a sofrer alterações e atualizações em consequência do conhecimento de problemas de sensibilidade e toxicidade inerentes a estes produtos. Assim, este trabalho surge com o objetivo de valorizar os óleos essenciais com atividade antimicrobiana de plantas autóctones em Portugal: Thymus caespititius Brot., Thymbra capitata (L.) Cav., e Myrtus communis L., incluí-los em formulações tópicas, a fim de avaliar as suas capacidades como conservantes. Os três óleos essenciais (Th. caespititius, T. capitata, M. communis) foram isolados das partes aéreas floridas das diferentes plantas por hidrodestilação, analisados por cromatografia gasosa para a quantificação dos seus componentes, e por cromatografia gasosa acoplada a espectrometria de massa para a identificação dos compostos. Todos os óleos essenciais apresentaram uma coloração amarela, tendo sido identificados 64 constituintes em Th. caespititius, 30 em T. capitata e 34 em M. communis, sendo que, os monoterpenos foram a classe de compostos dominantes (76%, 97% e 91%, respetivamente), enquanto os sesquiterpenos variaram entre 2 e 16%, e os fenilpropanóides de vestigial a 3%. Para o óleo essencial de Th. caespititius o componente dominante foi α-terpineol, enquanto o óleo essencial de T. capitata apresentou como componente dominante o carvacrol. Já 1,8-cineole foi o composto maioritário do óleo essencial de M. communis. Com base na caracterização química dos óleos essenciais em estudo, nomeadamente os constituintes referidos como alérgenos (linalool, limoneno, metil eugenol, citronelol, geraniol e eugenol) no Regulamento nº 1223/2009, anexo III, e com consequentes restrições na sua utilização, foram incorporados em emulsões óleo-em-água (O/A) na concentração de 1%, dois dos óleos essenciais: Th. caespititius e T. capitata, e na concentração de 0,5% os três óleos essenciais (Th. caespititius, T. capitata e M. communis), realizando-se uma avaliação físico-química: pH, viscosidade, separação de fases e, tamanho da partícula. O pH de pele saudável apresenta valores próximos de 5, e os produtos de aplicação tópica para pele saudável apresentarem um pH compreendido entre 4-6 assim, os valores de pH de todas as emulsões com óleo essencial encontram-se dentro dos limites referidos. Relativamente à viscosidade, a inclusão dos óleos essenciais aumenta significativamente a resistência da estrutura quando comparado com o placebo. O que se confirma com a análise do tamanho da partícula, visto que, de um modo geral, a inclusão dos óleos essenciais quer a 1%, quer a 0,5% diminui o tamanho das partículas. Todas as emulsões foram estáveis. Avaliou-se a atividade antimicrobiana pelo método de Kirby-Bauer e pelo método da microdiluição em placa, determinando-se a concentração mínima inibitória e a concentração mínima bactericida para os três óleos essenciais com e sem diluição em DMSO e, para dois controlos: Dermosoft® OMP e do álcool benzílico. Verificando-se que: Pseudomonas aeruginosa ATCCC 9027 foi extremamente suscetível ao óleo essencial de T. capitata sem diluição em DMSO; Staphylococcus aureus ATCC 6538 apresentou maior suscetibilidade aos óleos essenciais de Th. caespititius e T. capitata e, menor suscetibilidade ao óleo essencial de M. communis diluído em DMSO (1:100). Os óleos essenciais de Th. caespititius e T. capitata foram eficazes contra os fungos, revelando melhor atividade antifúngica que Dermosoft® OMP para Candida albicans ATCC 10231. Os três óleos essências (Th. caespititius, T. capitata e M. communis) apresentaram melhor atividade contra bactérias Gram-positivas do que bactérias Gram-negativas, estando estes resultados de acordo com estudos anteriormente realizados. Todos os óleos essenciais revelaram melhores resultados que os dois controlos. Sumariamente, os três óleos essenciais (Th. caespititius, T. capitata e M. communis) mostraram-se eficazes contra fungos, bactérias Gram-positivas e Gram-negativas. Quanto ao teste de eficácia dos conservantes as emulsões com 1% de Th. caespititius e T. capitata e a emulsão com 0,5% de M. communis estão de acordo com o critério de aceitação A (redução de 2 Log10) quer para os fungos (Candida albicans ATCC 10231 e Aspergillus brasiliensis ATCC 16404) quer para as bactérias (Pseudomonas aeruginosa ATCCC 9027 e Staphylococcus aureus ATCC 6538). Os óleos essenciais de Th. caespititius e T. capitata revelaram-se potenciais conservantes alternativos para aplicação em formulações tópicas. Embora a emulsão com óleo essencial de M. communis cumpra com o critério de aceitação do teste de eficácia dos conservantes (FP 9), a percentagem do alérgeno metil eugenol, excede na percentagem utilizada (0,5% de óleo essencial) a máxima concentração permitida pela lei (Regulamento 1223/2009, anexo III).

Bacteriocin leader pepides are currently receiving much attention due to their possible functions. It is predicted that these leaders prevent cytoplasmic toxicity within the producer organism by rendering the bacteriocin inactive. Leucocin A, a class IIa bacteriocin produced by Leuconostoc gelidum UAL187-22 is synthesized with a 24 amino acid leader pepide which is cleaved during extracellular translocation. The antimicrobial activity of the leucocin A precursor, pre-leucocin A, was determined to gain insight into whether, the presence of a leader peptide has an impact on anti-listerial activity. The leucocin A and pre-leucocin A genes were generated by PCR of L. gelidum UAL187-22 plasmid DNA. Recombinant plasmids, pLcaA and pPreLcaA were isolated by cloning the amplified genes into the Escherichia coli pMAL.c2 vector, and by screening transformant colonies using blue white selection methods. The malE-LcaA and malE-preLcaA fusion genes were expressed, and resulting maltose binding fusion proteins, were purified using amylose affinity chromatography. Fractions collected, contained partially pure forms of MBP-LcaA (46.433 kDa) and MBP-preLcaA (49.088 kDa) fusion proteins. Following Factor Xa digestion, the MBP affinity tag was removed; and recombinant peptides, leucocin A and pre-leucocin A were further purified by reverese phase high performance liquid chromatography. It was determined that leucocin A was eluted with a retention time of 24.893, while pre-leucocin A was eluted with a retention time of 31.447. Fractions of pure leucocin A and pre-leucocin A were thereafter assayed for activity using a deferred antagonism assay, with Listeria monocytogenes being the indicator strain. Pre-leucocin A tested positive for antimicrobial activity. However, when compared to leucocin A it was found that the leucocin A precursor inhibits Listeria to a lesser degree than leucocin A. The relative bactericidal activities of leucocin A and pre-leucocin A was calculated at 6.0 x 10⁵ AU and 4.0 x 10⁵ AU. Taking this into consideration, it was estimated that the leucocin A precursor is ~66.667 % active as mature leucocin A. Hence the presence of a leader peptide does not have an influence on leucocin A antimicrobial activity.
Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2008.