Banca de DEFESA: LAYSE FERREIRA DE BRITO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : LAYSE FERREIRA DE BRITO
DATA : 14/02/2019
HORA: 09:30
LOCAL: Sala de aula da pós graduação
TÍTULO:

Activity of propolis extracts against pathogenic and probiotic microorganisms

PALAVRAS-CHAVES:

propolis, antioxidant, patogenic, probiotics

PÁGINAS: 46
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Microbiologia de Alimentos
RESUMO:

There is a huge interest in the use of natural substances, such as propolis in the fight against infections, especially by multi-resistant microorganisms due to the question of bacterial resistance. Honey and especially propolis are rich in antioxidant compounds. These activities were correlated with their phenolic content Most of the antioxidant compounds present in propolis affect the viability of a number of undesirable microorganisms, but the role of these substances on the activity of probiotic microorganisms has not yet been determined. Probiotic bacteria of both the genus Bifidobacterium and Lactobacillus are benefited in environments with low redox potential and the presence of antioxidant compounds in many cases selectively stimulates their growth or activity. Therefore, it is necessary to know more about the effects of phenolic compounds present in propolis on these bacteria. The aim of this research is to evaluate the effect of propolis on pathogenic microorganisms, as well as on probiotic bacteria. The activity and potential of these natural substances on both groups of microorganisms was studied using the methods of diffusion in agar and minimum inhibitory concentration. It was observed that the maceration in water does not extract the bioactive compounds present in these samples, unlike the ethanolic extracts that showed anti-microbial activity against gram-positive bacteria (S. aureus) and antifungal activity (Candida albicans) comparable to amphotericin B. The extracts EEP12 and EEP13 were the most promising for use as protective agents against pathogens and spoilage agents. The EEP12 and EEP13 contained respectively 16.4 and 9.3 mgEAG / 100 mg of phenolic acids and 8.0 and 4.7 mgEQU / 100 mg of flavonoids. In addition, unlike the probiotic yeast Sacharomyces boulardii, probiotic Lactobacillus from the L. casei group were not significantly inhibited by the extracts, making propolis an attractive product to be used as a food additive, including fermented foods, as well as an attractive substance for clinical use due to its action on pathogens.

MEMBROS DA BANCA:
Presidente - 359403 - ROSA HELENA LUCHESE
Externo ao Programa - 1177598 - ROSANE NORA CASTRO
Externo ao Programa - 338315 - MARIA CRISTINA AFFONSO LORENZON
Externo à Instituição - JANINE PASSOS LIMA DA SILVA - EMBRAPA
Externo à Instituição - SILVIA REGINA MAGALHÃES COUTO GARCIA - UFRJ