Registro fonte: Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas

Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas

lant extracts ingredients as coffee have the characteristic of being natural, safe,andhealthy, mainly due itsantioxidant activityensured by the presence of bioactive compounds as chlorogenic acids, caffeine,and melanoidins, which mayalso have antibacterial activity. The objective of t...

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Autor principal:	Canci, Luiza Andréa
Formato:	Dissertação
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2020
Assuntos:	Café Café - Indústria Bebidas - Indústria Coffee Coffee industry Beverages industry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/5258
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spelling	riut-1-52582020-10-22T06:01:03Z Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas Antimicrobial potential of coffee extracts to inhibit gram-positive and gram-negative bacteria inhibition Canci, Luiza Andréa Colla, Eliane https://orcid.org/0000-0002-1245-4064 http://lattes.cnpq.br/6825932780256380 Kalschne, Daneysa Lahis https://orcid.org/0000-0002-8618-9363 http://lattes.cnpq.br/8525079938051637 Colla, Eliane http://lattes.cnpq.br/6825932780256380 Ferreira, Flavio Dias https://orcid.org/0000-0002-9203-6128 http://lattes.cnpq.br/3595475753233847 Gratonmikcha, Jane Martha http://lattes.cnpq.br/6440426412905492 Café Café - Indústria Bebidas - Indústria Coffee Coffee industry Beverages industry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos lant extracts ingredients as coffee have the characteristic of being natural, safe,andhealthy, mainly due itsantioxidant activityensured by the presence of bioactive compounds as chlorogenic acids, caffeine,and melanoidins, which mayalso have antibacterial activity. The objective of this study was to evaluate the antibacterial effect of arabica roasted (Coffea arabica) extracts (AT), robusta roasted (Coffea canephora) coffee (CT) and robusta green (Coffea canephora) coffee(CV) against SalmonellaTyphimurium, Escherichia coli, Staphylococcus aureus, Lactobacillus plantarum,and Lactobacillus rhamnosus. Initially, the determinationof melanoidins, caffeine,and chlorogenic acids was performed in the coffee extracts mentioned. For the initial screening of the coffee extract inhibitory effect bacterial sensitivity was assessedby the evaluation sterile discs impregnation with coffee extracts in concentrations of 0.5;1.5;2.0;2.5;and 5.0% (mv-1), which were deposited in specific solid media inoculated with the target microorganisms; the inhibitory effect wasevaluated at zeroand twenty days of storage under refrigeration. As a positive control, disks containing antibiotics for commercial use asAmoxicillin clavulanic acid and Trimetoprim (5 μg),and Ampicillin (10 μg). Salmonella Typhimurium, Escherichia coli and Staphylococcus aureus showedcoffee extract sensitive,andthree concentrations (0.5%, 2.5%,and 5.0%) were selected for cell growth monitoring in liquid medium. The tests were evaluated by optical density reading at 600 nm, at predefined intervals of 1 hand the data obtained were adjusted to the modified Gompertz mathematical model (MGM),in order toobtain the growth parameters of lagphase duration maximum specific growth rate (μ),and logarithmic increase in the population (A). Among coffee extracts, 5.0% CT showed the best performance in antibacterial activity reduction for SalmonellaTyphimurium (1.3 log cycle), forEscherichia coli (1.4 log cycle),and for Staphylococcus aureus (1.5 log cycle). The coffee extract CT presentedthe highest content of melanoidins compared to others, indicating that the inhibitory biological activity may be associated with the presence of these compounds in the evaluated extracts.Moreover, the CTextract was used to evaluate the antibacterial performance in food matrix (reconstituted skimmed-milk powder) bythe addition of 5.0% and inoculated with 0.1%(v/v) (initial count of 105UFC mL-¹) ofSalmonellaTyphimurium, Escherichia coli, Staphylococcus aureus, Lactobacillus rhamnosus,and Lactobacillus plantarum, with a sample incubated at 5 °Cand another at 35°C, for each microorganism. Microbial growth was monitored every 12 h, by inoculation in suitable solid media for each microorganism, up to 72 h. The results were adjusted to the modified Gompertz model (MGM), obtaining the parameters of μ and A. It was possible to observe the antimicrobial effect of the coffee extract CT without interference from the food matrix, with the reduction of the logarithmic increase in the population(A) for Salmonella, Escherichia coli, and Staphylococcus aureus. For Salmonellaand Escherichia coli, there was a decrease in the maximum specific growth rate (μ) in the temperature of 5°C, and a reduction of 1.12 and 1.58 log cycle, respectively;however, at 35 °Cthe microorganismsreduction was lower, 0.29 and 0.62 log cycle ifcompared to controls. For Staphylococcus aureus, at temperatures of 5 °C and 35 °C, a reduction in the logarithmic increase in the population of 1.72 and 2.83 log cycle was observed, respectively, values justified by the decrease in the maximum specific growth rate. For Lactobacillus rhamnosus andLactobacillus plantarum there was no growth inhibition in the food matrix with 5.0% CT coffee extract, atthe temperatures evaluated. It is concluded that the 5.0% concentration of robusta roasted coffee (CT) demonstrated success in inhibiting the pathogens SalmonellaTyphimurium, Escherichia coli, and Staphylococcus aureus grown in liquid medium and food matrixreconstituted powdered milk. However, this coffee extract (CT at 5.0%), did not show inhibitory activity against Lactobacillus rhamnosus and Lactobacillus plantarum in theinitial agar sensitivity and in the milk powder matrixtests, demonstrating to be applicable in matrices containing these probiotics. Ingredientes a base de extratos de plantas como o café tem as características de serem naturais, seguros, saudáveis e possuírem atividade antioxidante, devido a presença decompostos bioativos, como os ácidos clorogênicos, cafeína e as melanoidinas, os quais também podem apresentar atividade antibacteriana. O objetivo deste trabalho foi avaliar o efeito antibacteriano dos extratos de café arábica (Coffea arábica) torrado (AT), café canéfora (Coffea canéfora)torrado (CT) e café canéfora (Coffea canéfora) verde (CV)frente a Salmonella Typhimurium,Escherichia coli, Staphylococcus aureus, Lactobacillus plantarum e Lactobacillus rhamnosus. Inicialmente foi realizada a quantificação de melanoidinas, cafeína e ácidos clorogênicos nos extratos de café citados. Para a triagem inicial do efeito inibitório e dos microrganismos sensíveis aos extratos de café, foi avaliada a sensibilidade bacteriana, por meio da impregnação de discos estéreis com extratos nas concentrações de0,5;1,5;2,0;2,5;e 5,0% (m/v), os quais foram depositados em meios sólidos específicos inoculados com os microrganismos alvo e avaliados no tempo zero e vinte dias de armazenamento sob refrigeração. Como controle positivo foram utilizados discos contendo antibióticos de uso comercial (Amoxacilina ácido clavulânico, Trimetoprim (5 μg) e Ampicilina (10 μg)). Salmonella Typhimurium, Escherichia coli eStaphylococcus aureus mostraram-se sensíveis aos extratos de café; logo, foram selecionadas três concentrações (0,5%, 2,5% e 5,0%) para o acompanhamento do crescimento celular em meio líquido, pela leitura da densidade ótica a600 nm, em intervalos pré-definidos de 1h. Os dados obtidos foram ajustados ao modelo matemático de Gompertz modificado (MGM),obtendo-se os parâmetros de crescimento duração da fase lag velocidade específica máxima de crescimento (μ) e população máxima atingida(A).Dentre os extratos de café, o CT a 5,0% apresentou a melhor atuação na atividade antibacteriana para Salmonella Typhimurium, com redução de 1,3 cicloslog, inibição da Escherichia coli (1.4 ciclos log) e Staphylococcus aureus (1.5 ciclos log). Este extrato apresentou o maior teor de melanoidinas comparado aos extratos de café AT e CV, indicando que a atividade inibitória pode estar associada a presença destes compostos nos extratos avaliados. Desta forma, o extrato de café CT a 5,0% foi utilizado para avaliação do desempenho em matriz alimentar (leite em pó desnatado reconstituído) inoculada com 0,1%(v/v) (contagem inicial105UFC mL-¹)de Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, Lactobacillus rhamnosus e Lactobacillus plantarum, sendo uma amostra incubada a 5 °Ce outra a 35°C, para cada microrganismo. O crescimento microbiano foi acompanhado a cada 12 h, por inoculação em meios sólidos diferenciais para cada microrganismo, no intervalo de zero a 72 h. Os resultados foram ajustados ao modelo de Gompertz modificado (MGM), obtendo-se os parâmetros de μ e A. Foi possível observar o efeito antimicrobiano do extrato de café CT sem interferência da matriz alimentar, com a redução da população máxima (A) para Salmonella, Escherichia coli e Staphylococcus aureus. Para Salmonella e Escherichia coli, houve uma diminuição na velocidade específica máxima de crescimento (μ) na faixa de temperatura de 5°C, e uma redução de 1,12 e 1,58 ciclo logna população máxima atingida, respectivamente. No entanto, a 35°Ca redução da população foi inferior(0,29 e 0,62 cicloslog)quando comparada aos controles. Para o Staphylococcus aureus, nas temperaturas de 5°C e 35°C, observou-se a redução da população máxima de 1,72 e 2,83 cicloslog, respectivamente, valores estes justificados pela diminuição na velocidade específica máxima de crescimento. Para o Lactobacillus rhamnosus e Lactobacillus plantarum não houve inibição do crescimento na matriz alimentar com o extrato de café CT a 5,0%, nas temperaturas aplicadas. Conclui-se que a concentração de 5,0% de café canéfora torrado (CT) demostrou êxito na inibição dos patógenos Salmonella Typhimurium, Escherichia coli e Staphylococcus aureus quando cultivados em meio líquido e também quando inoculados em leite em pó reconstituído, demostrando a capacidade de inibição da atividade biológica. No entanto, este extrato de café (CT a 5,0%), não demostrou atividade inibitória frente ao Lactobacillus rhamnosus e Lactobacillus plantarum tanto nos testes iniciais de sensibilidade em ágar quanto na matriz leite em pó, demonstrando ser aplicável em matrizes contendo estes probióticos, sem causar a inibição dos mesmos. 2020-10-21T19:23:59Z 2022-08-06 2020-10-21T19:23:59Z 2020-05-28 masterThesis CANCI, Luiza Andréa. Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas. 2020. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2020. http://repositorio.utfpr.edu.br/jspui/handle/1/5258 por embargoedAccess application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Programa de Pós-Graduação em Tecnologia de Alimentos UTFPR
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Português
topic	Café Café - Indústria Bebidas - Indústria Coffee Coffee industry Beverages industry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos
spellingShingle	Café Café - Indústria Bebidas - Indústria Coffee Coffee industry Beverages industry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos Canci, Luiza Andréa Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
description	lant extracts ingredients as coffee have the characteristic of being natural, safe,andhealthy, mainly due itsantioxidant activityensured by the presence of bioactive compounds as chlorogenic acids, caffeine,and melanoidins, which mayalso have antibacterial activity. The objective of this study was to evaluate the antibacterial effect of arabica roasted (Coffea arabica) extracts (AT), robusta roasted (Coffea canephora) coffee (CT) and robusta green (Coffea canephora) coffee(CV) against SalmonellaTyphimurium, Escherichia coli, Staphylococcus aureus, Lactobacillus plantarum,and Lactobacillus rhamnosus. Initially, the determinationof melanoidins, caffeine,and chlorogenic acids was performed in the coffee extracts mentioned. For the initial screening of the coffee extract inhibitory effect bacterial sensitivity was assessedby the evaluation sterile discs impregnation with coffee extracts in concentrations of 0.5;1.5;2.0;2.5;and 5.0% (mv-1), which were deposited in specific solid media inoculated with the target microorganisms; the inhibitory effect wasevaluated at zeroand twenty days of storage under refrigeration. As a positive control, disks containing antibiotics for commercial use asAmoxicillin clavulanic acid and Trimetoprim (5 μg),and Ampicillin (10 μg). Salmonella Typhimurium, Escherichia coli and Staphylococcus aureus showedcoffee extract sensitive,andthree concentrations (0.5%, 2.5%,and 5.0%) were selected for cell growth monitoring in liquid medium. The tests were evaluated by optical density reading at 600 nm, at predefined intervals of 1 hand the data obtained were adjusted to the modified Gompertz mathematical model (MGM),in order toobtain the growth parameters of lagphase duration maximum specific growth rate (μ),and logarithmic increase in the population (A). Among coffee extracts, 5.0% CT showed the best performance in antibacterial activity reduction for SalmonellaTyphimurium (1.3 log cycle), forEscherichia coli (1.4 log cycle),and for Staphylococcus aureus (1.5 log cycle). The coffee extract CT presentedthe highest content of melanoidins compared to others, indicating that the inhibitory biological activity may be associated with the presence of these compounds in the evaluated extracts.Moreover, the CTextract was used to evaluate the antibacterial performance in food matrix (reconstituted skimmed-milk powder) bythe addition of 5.0% and inoculated with 0.1%(v/v) (initial count of 105UFC mL-¹) ofSalmonellaTyphimurium, Escherichia coli, Staphylococcus aureus, Lactobacillus rhamnosus,and Lactobacillus plantarum, with a sample incubated at 5 °Cand another at 35°C, for each microorganism. Microbial growth was monitored every 12 h, by inoculation in suitable solid media for each microorganism, up to 72 h. The results were adjusted to the modified Gompertz model (MGM), obtaining the parameters of μ and A. It was possible to observe the antimicrobial effect of the coffee extract CT without interference from the food matrix, with the reduction of the logarithmic increase in the population(A) for Salmonella, Escherichia coli, and Staphylococcus aureus. For Salmonellaand Escherichia coli, there was a decrease in the maximum specific growth rate (μ) in the temperature of 5°C, and a reduction of 1.12 and 1.58 log cycle, respectively;however, at 35 °Cthe microorganismsreduction was lower, 0.29 and 0.62 log cycle ifcompared to controls. For Staphylococcus aureus, at temperatures of 5 °C and 35 °C, a reduction in the logarithmic increase in the population of 1.72 and 2.83 log cycle was observed, respectively, values justified by the decrease in the maximum specific growth rate. For Lactobacillus rhamnosus andLactobacillus plantarum there was no growth inhibition in the food matrix with 5.0% CT coffee extract, atthe temperatures evaluated. It is concluded that the 5.0% concentration of robusta roasted coffee (CT) demonstrated success in inhibiting the pathogens SalmonellaTyphimurium, Escherichia coli, and Staphylococcus aureus grown in liquid medium and food matrixreconstituted powdered milk. However, this coffee extract (CT at 5.0%), did not show inhibitory activity against Lactobacillus rhamnosus and Lactobacillus plantarum in theinitial agar sensitivity and in the milk powder matrixtests, demonstrating to be applicable in matrices containing these probiotics.
format	Dissertação
author	Canci, Luiza Andréa
author_sort	Canci, Luiza Andréa
title	Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
title_short	Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
title_full	Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
title_fullStr	Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
title_full_unstemmed	Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
title_sort	potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2020
citation	CANCI, Luiza Andréa. Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas. 2020. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2020.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/5258
_version_	1805317186938470400
score	10,814766

Potencial antimicrobiano de extratos de café na inibição de bactérias gram-positivas e gram-negativas

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