RESUMO

Hololepta (Leionota) reichii Marseul is a widespread but rarely encountered natural enemy of social bees, so we evaluated feeding habits and behavior of such a clown beetle regarding bees, beehive by-products, and other sources of food under a monitored environment. The experiments revealed that H. reichii preferentially predates larvae and pupae of social bees extracted from brood cells, but also feeds on dead adult stingless bees and on larvae and pupae inside cells. This note reports the first finding of clown beetles (Coleoptera, Histeridae) in a hive aggregation of stingless and honey bees in natural conditions and expands the known distribution of the species to the state of Espírito Santo, the second record in the Brazilian Atlantic Forest.

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This paper tested a semi-natural reproduction and embryo development of Mylossoma duriventre embryo until hatching. Six females with bulging and softness coelomic cavity and eighteen males that release sperm under light belly compression were selected. Two doses of luteinizing hormone (0.0125 mg/kg and 0.125 mg/kg) were apllied for females performing a semi-natural reproduction.After fertilization the embryos were transferred to an incubator and were evaluated every 15-min intervals during the first hours of development and at one-hour intervals until hatching. The embryos are megalecites with meroblastic division, being visualized six different stages of development: fertilization, cleavage, blastula, gastrula, segmentation and pharyngula. In gastrulation (120-min post-fertilization), there is formation of "tail bud" and appearance of somites during segmentation (510- min post-fertilization), after the blastopore closure. The hatching occurred with 20 hours of development, at a temperature of 24°C. It was possible to reproduce the pacu peva in captivity and the embryonic development showed some specificity when compared to other species. The results of the reproduction and embryogenesis are needed because these are the critical phases that limit the survival of the larvae in fish farming.

Este estudo descreve a reprodução seminatural e o desenvolvimento morfológico de embriões de Mylossoma duriventre até a eclosão. Foram selecionadas seis fêmeas com protuberância e maciez de cavidade celomática e dezoito machos que espermiaram por compressão da cavidade celomática. Foram aplicadas duas doses de hormônio luteinizante (0.0125 mg/kg and 0.125 mg/kg) para fêmeas caracterizando a reprodução semi-natural. Depois da fertilização os embriões foram transferidos para a incubadora e foram avaliados em intervalos de 15 min durante a primeira hora de desenvolvimento e intervalos de uma hora até a eclosão. Os embriões são megalécitos com divisão meroblástica, sendo visualizado seis diferentes estágios de desenvolvimento: fertilização, mórula, blástula, gástrula, segmentação e faringula. Na gastrulação (120min pós fertilização), ocorre a formação do “botão da cauda” e aparecimento dos somitos durante a segmentação (510 min pós fertilização), depois o fechamento de blastóporo. A eclosão ocorreu com 20 horas de desenvolvimento à temperatura de 24ºC. É possível reproduzir pacu-peva em cativeiro e seu desenvolvimento embrionário apresenta especificidades quando comparado com outras espécies. Os resultados em relação à reprodução e a embriogênese são necessários pois, é a fase crítica que limita a sobrevivência das larvas em sistemas produtivos e para o entendimento da biologia da espécie.

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RESUMO

This paper tested a semi-natural reproduction and embryo development of Mylossoma duriventre embryo until hatching. Six females with bulging and softness coelomic cavity and eighteen males that release sperm under light belly compression were selected. Two doses of luteinizing hormone (0.0125 mg/kg and 0.125 mg/kg) were apllied for females performing a semi-natural reproduction.After fertilization the embryos were transferred to an incubator and were evaluated every 15-min intervals during the first hours of development and at one-hour intervals until hatching. The embryos are megalecites with meroblastic division, being visualized six different stages of development: fertilization, cleavage, blastula, gastrula, segmentation and pharyngula. In gastrulation (120-min post-fertilization), there is formation of "tail bud" and appearance of somites during segmentation (510- min post-fertilization), after the blastopore closure. The hatching occurred with 20 hours of development, at a temperature of 24°C. It was possible to reproduce the pacu peva in captivity and the embryonic development showed some specificity when compared to other species. The results of the reproduction and embryogenesis are needed because these are the critical phases that limit the survival of the larvae in fish farming.(AU)

Este estudo descreve a reprodução seminatural e o desenvolvimento morfológico de embriões de Mylossoma duriventre até a eclosão. Foram selecionadas seis fêmeas com protuberância e maciez de cavidade celomática e dezoito machos que espermiaram por compressão da cavidade celomática. Foram aplicadas duas doses de hormônio luteinizante (0.0125 mg/kg and 0.125 mg/kg) para fêmeas caracterizando a reprodução semi-natural. Depois da fertilização os embriões foram transferidos para a incubadora e foram avaliados em intervalos de 15 min durante a primeira hora de desenvolvimento e intervalos de uma hora até a eclosão. Os embriões são megalécitos com divisão meroblástica, sendo visualizado seis diferentes estágios de desenvolvimento: fertilização, mórula, blástula, gástrula, segmentação e faringula. Na gastrulação (120min pós fertilização), ocorre a formação do “botão da cauda” e aparecimento dos somitos durante a segmentação (510 min pós fertilização), depois o fechamento de blastóporo. A eclosão ocorreu com 20 horas de desenvolvimento à temperatura de 24ºC. É possível reproduzir pacu-peva em cativeiro e seu desenvolvimento embrionário apresenta especificidades quando comparado com outras espécies. Os resultados em relação à reprodução e a embriogênese são necessários pois, é a fase crítica que limita a sobrevivência das larvas em sistemas produtivos e para o entendimento da biologia da espécie.(AU)

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Diferentes tipos de queijos artesanais são produzidos, comercializados e consumidos no Brasil, o que impulsiona o constante desenvolvimento de normas por órgãos oficiais, como o Mapa. A criação do Suasa e do Sisbi-POA foi fundamental para esse setor, por permitir um sistema de equivalência na fiscalização e por ampliar a distribuição. Ainda, o Mapa passou a permitir que queijos artesanais produzidos com leite cru pudessem ser maturados em um período inferior a 60 dias, desde que comprovada sua inocuidade. A redução do tempo de maturação é um tema controverso e polêmico, já que não há critérios específicos que estudos científicos devem contemplar, o que permite múltiplas interpretações de dados. Com a criação e a regulamentação do selo Arte, a fiscalização dos produtos artesanais foi designada aos órgãos de agricultura, pecuária e de saúde pública, em complementação à atribuição já prevista pelo Mapa e pelo Sisbi-POA. Ainda, o selo Arte atribui aos órgãos de inspeção uma função orientadora, atividade que deveria ser prioritariamente executada por agências de extensão e associações. As normas que balizam a produção e comercialização de produtos artesanais devem ser frequentemente atualizadas, devido aos constantes avanços científicos na área e para assegurar a oferta de produtos com qualidade e inócuos aos consumidores.(AU)

Different artisanal cheeses are produced, commercialized and consumed in Brazil, leading to a constant development of related rules by the MAPA and other official agencies. The establishment of two national programs (SUASA and SISBI-POA) allowed an equivalence in inspection system and an expanded distribution. Also, MAPA allowed ripening time lower than 60 days for artisanal raw milk cheeses, based on scientific studies that assure their safety. However, lowering the ripening period is still controversial, once there are no proper established criteria for such scientific studies, leading to potential multiple interpretation of data. The newly established ARTE certification transferred the inspection responsibilities of artisanal products to secretaries of agriculture, livestock and health, in support of what was already predicated by MAPA and SISBI-POA. Based on ARTE certification, the inspection service must also provide orientation guidance to producers, which should be done specifically by extension organs and associations. The norms that guide the production and commercialization of these artisanal products often need to be updated, but based on well-established methodologies and procedures, to ensure the distribution of suitable products to consumers.(AU)

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OBJECTIVE: We investigated whether ideal cardiovascular health (ICH), a metric proposed by the American Heart Association, predicts depression development. METHODS: Cohort analysis from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Adults with no current depression and other common mental disorders, cardiovascular diseases, and antidepressant drug use at baseline had their ICH (composite score of smoking, dietary habits, body mass index, blood pressure, fasting glucose, cholesterol, and physical activity) assessed and classified into poor, intermediate, and optimal. Depression was assessed using the Clinical Interview Schedule-Revised (CIS-R). Poisson regression models, adjusted for sociodemographic factors and alcohol consumption, were employed. Stratified analyses were performed for age and sex. RESULTS: We included 9214 participants (mean age 52 ± 9 years, 48.6% women). Overall depression incidence at 3.8-year follow-up was 1.5%. Intermediate and poor ICH significantly increased the risk rate (RR) of developing depression (2.48 [95%CI 1.06-5.78] and 3 [1.28-7.03], respectively) at a 3.8-year follow-up. Higher ICH scores decreased the rate of depression development (RR = 0.84 [0.73-0.96] per metric). Stratified analyses were significant for women and adults < 55 years old. CONCLUSIONS: Poor cardiovascular health tripled depression risk at follow-up in otherwise healthy adults. Ameliorating cardiovascular health might decrease depression risk development.

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Considering the growing consumption of artisanal foods worldwide, we aimed to evaluate the microbial safety of Serro artisanal cheese (SAC), produced in Minas Gerais State, Brazil. This cheese is produced with raw milk using 1 of 2 natural starter cultures: "pingo" and "rala." A total of 53 SAC samples (pingo = 8; rala = 45) were obtained from different farmers and subjected to conventional and molecular assays to detect and enumerate Listeria monocytogenes, Salmonella spp., coagulase-positive staphylococci (CPS), diarrheagenic Escherichia coli, Mycobacterium tuberculosis, and Brucella abortus. The SAC samples were also subjected to an ELISA to detect classical staphylococcal enterotoxins (CSE: SEA, SEB, SEC, SED, SEE) and to PCR assays to detect staphylococcal enterotoxin-related genes (sea, seb, sec, sed, see). Coagulase-positive staphylococci isolates were obtained and tested by the same assays to detect their potential in CSE production and presence of CSE-related genes. None of the SAC samples showed any of the screened food-borne pathogens and zoonotic agents, and none showed the presence of CSE by phenotypic and genotypic approaches. Despite the absence of microbial hazards, mean counts of CPS in SAC samples were 5.2 log cfu/g (pingo starter) and 4.6 log cfu/g (rala starter), indicating poor hygiene practices during production. None of the tested CPS isolates (n = 116) produced CSE or presented CSE-related genes. Despite the relative microbial safety, hygienic conditions during SAC production must be improved to meet official guidelines established in Brazil.

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The effects of unfavorable conditions responsible for the viability loss of Lactococcus cells during spray drying can be minimized by the application of dairy matrices as encapsulating materials. This study aimed to evaluate the use of dairy matrices with different lactose contents on the survival of Lactococcus lactis during drying and storage. The use of hydrolyzed-lactose milk resulted in notable loss of cell viability (3.90 log cycles). However, milk enriched with lactose or without fat showed better protection (viability loss between 0.26 and 1.41 log cfu/g) and greater cell survival during storage at room temperature. The enrichment of milk with lactose seems to be ideal for the drying of heat-sensitive bacteria.

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Spray drying presents a promising technology for preserving bacteria despite a low survival rate of heat-sensitive cultures when subjected to the drying process. The aim of this study was to determine the ideal powder parameters [water activity (Aw) and temperature (T°Cpowder)] needed to produce dehydrated Lactococcus lactis ssp. lactis with a high viability after drying. Cell concentrates injected into a spray dryer using varying cell concentrate flow rates (Fconcentrate = 0.3 to 1.0 kg/h), inlet air temperatures (T°Cinlet air = 115 to 160°C), and outlet air temperatures (T°Coutlet air = 70 to 115°C) resulted in powders with different values of Aw and T°Cpowder, and levels of cell viability loss. Lower cell viability reduction (∼0.43 log cycles) was obtained in conditions of Aw = 0.198 and T°Cpowder = 52°C, which can be met by using T°Cinlet air ∼126°C and T°Coutlet air = 88.9°C regardless of Fconcentrate values. After 60 d of storage at room temperature, cell population varied from 7.0 × 105 to 1.1 × 108 cfu/g. The initial powder Aw had no influence on cell death rate, but T°Cpowder influence was observed. The approach adopted in this study can be applied to other bacteria or spray dryer equipment to determine optimal drying conditions.

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Marajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g-1, whereas the freeze-dried samples showed 107 cfu·g-1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease the pH in 10% skim milk over 24 h compared with the freeze-dried samples. The spray-dried samples showed a greater resistance to acidic conditions and to the presence of bile salts. In addition, under heat stress conditions, reduction was under 2 log cycles in all samples. Although the survival rate was similar among the evaluated samples after drying, the technological performance for skim milk showed some differences. This study may direct further investigations into how to preserve lactic acid bacteria probiotics to produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.

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The immobilization of cellulases could be an economical alternative for cost reduction of enzyme application. The derivatives obtained in the immobilization derivatives were evaluated in recycles of paper filter hydrolysis. The immobilization process showed that the enzyme recycles were influenced by the shape (drop or sheet) and type of the mixture. The enzyme was recycled 28 times for sheets E' and 13 times for drops B'. The derivative E' showed the highest stability in the recycle obtaining 0.05 FPU/g, RA of 10%, and FPU Yield of 1.64 times, higher than FPU spent or Net FPU Yield of 5.3 times, saving more active enzymes. The derivative B showed stability in recycles reaching 0.15 FPU/g of derivative, yield of Recovered Activity (RA) of 25%, and FPU Yield of 1.57 times, higher than FPU spent on immobilization or Net PFU Yield of 2.81 times. The latex increased stability and resistance of the drops but did not improve the FPU/gram of derivative.