Atividade de extratos de própolis frente a micro-organismos patógenos e probióticos

Brito, Layse Ferreira de

Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/10996

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DC Field	Value	Language
dc.contributor.author	Brito, Layse Ferreira de
dc.date.accessioned	2023-12-22T01:45:18Z	-
dc.date.available	2023-12-22T01:45:18Z	-
dc.date.issued	2019-02-14
dc.identifier.citation	BRITO, 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.uri	https://rima.ufrrj.br/jspui/handle/20.500.14407/10996	-
dc.description.abstract	Existe 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.sponsorship	CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior	por
dc.format	application/pdf	*
dc.language	por	por
dc.publisher	Universidade Federal Rural do Rio de Janeiro	por
dc.rights	Acesso Aberto	por
dc.subject	Própolis	por
dc.subject	Antimicrobiano	por
dc.subject	Patógenos	por
dc.subject	Probióticos	por
dc.subject	Propolis	eng
dc.subject	Antimicrobial	eng
dc.subject	Patogenic	eng
dc.subject	Probiotics	eng
dc.title	Atividade de extratos de própolis frente a micro-organismos patógenos e probióticos	por
dc.title.alternative	Activity of propolis extracts against pathogenic and probiotic microorganisms	eng
dc.type	Dissertação	por
dc.description.abstractOther	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 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
dc.contributor.advisor1	Luchese, Rosa Helena
dc.contributor.advisor1ID	270.942.270-00	por
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/7341531211426066	por
dc.contributor.advisor-co1	Guerra, André Fioravante
dc.contributor.advisor-co1ID	064.179.236-06	por
dc.contributor.advisor-co1Lattes	http://lattes.cnpq.br/4426970348820801	por
dc.contributor.referee1	Luchese, Rosa Helena
dc.contributor.referee1ID	270.942.270-00	por
dc.contributor.referee1Lattes	http://lattes.cnpq.br/7341531211426066	por
dc.contributor.referee2	Castro, Rosane Nora
dc.contributor.referee2Lattes	http://lattes.cnpq.br/5479814788308057	por
dc.contributor.referee3	Garcia, Silvia Regina Magalhães Couto
dc.contributor.referee3Lattes	http://lattes.cnpq.br/5361491938628757	por
dc.creator.ID	096.682.114-99	por
dc.creator.Lattes	http://lattes.cnpq.br/8531939515714632	por
dc.publisher.country	Brasil	por
dc.publisher.department	Instituto de Tecnologia	por
dc.publisher.initials	UFRRJ	por
dc.publisher.program	Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos	por
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dc.subject.cnpq	Ciência e Tecnologia de Alimentos	por
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