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  2. CAMPUS SEROPÉDICA
  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Mestrado em Ciência e Tecnologia de Alimentos
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dc.creatorBrito, Layse Ferreira de-
dc.creator.Latteshttp://lattes.cnpq.br/8531939515714632por
dc.contributor.advisor1Luchese, Rosa Helena-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/7341531211426066por
dc.contributor.advisor-co1Guerra, André Fioravante-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/4426970348820801por
dc.contributor.referee1Luchese, Rosa Helena-
dc.contributor.referee1Latteshttp://lattes.cnpq.br/7341531211426066por
dc.contributor.referee2Castro, Rosane Nora-
dc.contributor.referee2Latteshttp://lattes.cnpq.br/5479814788308057por
dc.contributor.referee3Garcia, Silvia Regina Magalhães Couto-
dc.contributor.referee3Latteshttp://lattes.cnpq.br/5361491938628757por
dc.date.accessioned2021-10-04T15:01:55Z-
dc.date.issued2019-02-14-
dc.identifier.citationBRITO, Layse Ferreira de. Atividade de extratos de própolis frente a micro-organismos patógenos e probióticos. 2019. 32 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/5110-
dc.description.resumoExiste um interesse enorme no uso de substâncias naturais, como a própolis no combate a infecções, principalmente por micro-organismos multirresistentes a antibióticos, tendo em vista a questão da resistência bacteriana. Mel e especialmente a própolis são ricos em compostos antioxidantes e antimicrobianos. Muito dos compostos antioxidantes presentes na própolis afeta a viabilidade de uma série de micro-organismos indesejáveis, mas o papel destas substâncias sobre a atividade de micro-organismos probióticos ainda não foi determinada. Bactérias probióticas tanto do gênero Bifidobacterium como Lactobacillus são beneficiadas em ambientes com baixo potencial redox e a presença de compostos antioxidantes em muitos casos estimula seletivamente seu crescimento ou atividade. Assim é necessário conhecer mais a fundo os efeitos de compostos fenólicos presentes nos extratos de própolis sobre estas bactérias. O objetivo desta pesquisa foi avaliar o efeito dos extratos de própolis em micro-organismos patógenos, como também em bactérias probióticas. Utilizando-se dos métodos de difusão em ágar e concentração inibitória mínima foi estudada a atividade e o potencial de ação dessa substância natural sobre dois grupos de microorganismos. Foi observado que a maceração em água não extrai os compostos bioativos presentes nestas amostras, diferentemente dos extratos etanólicos que apresentaram atividade antimicrobiana contra bactérias gram-positivas (S. aureus) e atividade antifúngica (Candida albicans) comparável à da anfotericina B. Os extratos EEP12 e EEP13 foram os mais promissores para o uso como agentes protetivos contra agentes patogênicos e deteriorantes. Os EEP12 e EEP13 continham respectivamente 16,4 e 9,3 mgEAG/100mg de ácidos fenólicos e 8,0 e 4,7 mgEQU/100mg de flavonoides. Além disso, diferentemente da levedura probiótica Saccharomyces boulardii, Lactobacillus probióticos do grupo casei não foram significativamente inibidos pelos extratos, tornando a própolis um atrativo produto para ser usado como aditivo alimentar, inclusive em alimentos fermentados, além de uma atraente substância de uso clínico, devido sua ação em patógenos.por
dc.description.abstractThere 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 and antimicrobial compounds. 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 extracts on these bacteria. The aim of this research is to evaluate the effect of propolis extracts 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 grampositive 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/100mg of phenolic acids and 8.0 and 4.7 mgEQU/100mg of flavonoids. In addition, unlike the probiotic yeast Saccharomyces boulardii, probiotic Lactobacillusfrom 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.eng
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dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
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dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.rightsAcesso Abertopor
dc.subjectPrópolispor
dc.subjectAntimicrobianopor
dc.subjectPatógenospor
dc.subjectProbióticospor
dc.subjectPropoliseng
dc.subjectAntimicrobialeng
dc.subjectPatogeniceng
dc.subjectProbioticseng
dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.titleAtividade de extratos de própolis frente a micro-organismos patógenos e probióticospor
dc.title.alternativeActivity of propolis extracts against pathogenic and probiotic microorganismseng
dc.typeDissertaçãopor
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