Posbiótico de bactéria ácido lática na inibição de salmonella heidelberg
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Data
2023-01-10
Autores
Moraes, Ana Carolina Izidoro de
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Universidade Estadual Paulista (Unesp)
Resumo
A carne de frango é uma das principais fonte de proteínas na alimentação humana, principalmente por ser um alimento de ótima qualidade. No Brasil predomina o sistema intensivo de produção, o que aumenta o risco de ocorrência de doenças pela densidade alta de animais dentro dos galpões. O presente trabalho teve como objetivo avaliar a capacidade das bactérias ácido láticas inibirem o crescimento da Salmonella Heidelberg (SH) pelo mecanismo de quorum sensing in vitro e análise da proteomica do posbiótico. Para os testes in vitro bactérias ácido láticas foram submetidas ao teste Spot on the Lawn para avaliação da capacidade de inibição da SH. Em seguida, um posbiótico foi produzido pela homogeneização de SH com uma cepa de Enterococcus spp. O probiótico foi cultivado com o posbiótico e novamente ao teste Spot on the Lawn. As medidas dos halos de inibição da SH foram comparadas com àquela já obtida pelo mesmo teste, inicialmente para cada probiótico e posbiótico. Dessa maneira, foi possível verificar a ocorrência da comunicação bacteriana entre o probiótico e o posbiótico, após, foi verificado em análise proteômica que os posbióticos aumentaram a quantidade de proteínas e isso pode estar relacionado ao aumento da inibição contra a SH.
Chicken meat is one of the main sources of protein in human food, mainly because it is a high quality food. In Brazil, the intensive production system predominates, which increases the risk of diseases due to the high density of animals inside the sheds. The present work aimed to evaluate the ability of lactic acid bacteria to inhibit the growth of Salmonella Heidelberg (SH) by the in vitro quorum sensing mechanism and analysis of the proteomics of the postbiotic. For the in vitro tests, lactic acid bacteria were submitted to the Spot on the Lawn test to evaluate the SH inhibition capacity. Then, a postbiotic was produced by homogenizing SH with a strain of Enterococcus spp. The probiotic was cultured with the postbiotic and again to the Spot on the Lawn test. Measures of SH inhibition halos were compared with those already obtained by the same test, initially for each probiotic and postbiotic. In this way, it was possible to verify the occurrence of bacterial communication between the probiotic and the postbiotic, afterwards, it was verified in proteomic analysis that the postbiotics increased the amount of proteins and this may be related to the increase of inhibition against SH.
Chicken meat is one of the main sources of protein in human food, mainly because it is a high quality food. In Brazil, the intensive production system predominates, which increases the risk of diseases due to the high density of animals inside the sheds. The present work aimed to evaluate the ability of lactic acid bacteria to inhibit the growth of Salmonella Heidelberg (SH) by the in vitro quorum sensing mechanism and analysis of the proteomics of the postbiotic. For the in vitro tests, lactic acid bacteria were submitted to the Spot on the Lawn test to evaluate the SH inhibition capacity. Then, a postbiotic was produced by homogenizing SH with a strain of Enterococcus spp. The probiotic was cultured with the postbiotic and again to the Spot on the Lawn test. Measures of SH inhibition halos were compared with those already obtained by the same test, initially for each probiotic and postbiotic. In this way, it was possible to verify the occurrence of bacterial communication between the probiotic and the postbiotic, afterwards, it was verified in proteomic analysis that the postbiotics increased the amount of proteins and this may be related to the increase of inhibition against SH.
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Probiótico, Posbiótico, Proteomica, Microbiologia, Quorum sensing