Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca / Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca

RESUMEN Varios factores intervienen en la calidad de los alimentos, como los físicos, químicos, nutricionales, sensoriales y microbiológicos. Este último es importante, ya que, afecta las propiedades organolépticas del producto terminado y, además, puede ocasionar riesgos de salud pública asociados a peligros microbiológicos. Colombia es un país rico en gastronomía, incluyendo alimentos fermentados de elaboración artesanal (AFEA), los cuales son una alternativa actual para sistemas agroalimentarios que buscan alimentos más naturales. El objetivo de este estudio fue evaluar los criterios microbiológicos en AFEA y el cumplimiento de requisitos sanitarios para sensibilizar a productores de bebidas artesanales y revalorizar los productos. Se tomaron en cuenta 11 productores artesanales de Masato, Champús y Almidón agrio de yuca en zonas rurales del país, que voluntariamente aceptaron participar. Se midieron los parámetros de pH, humedad, sólidos solubles y recuentos microbiológicos. Con estos resultados, se pudo calcular el porcentaje de conformidad de los alimentos, de los cuales el 36 % de productos evaluados fueron aptos para el consumo. Se incumplieron los límites establecidos para Escherichia coli, Staphylococcus aureus, Bacillus cereus y Salmonella sp. Los análisis fisicoquímicos mostraron que el Masato y el Champús aportan condiciones abióticas para el crecimiento microbiano. Además, los productores Almidón agrio de yuca tuvieron mayor valoración en el cumplimiento de requisitos sanitarios y menor cumplimiento que los productores de Champús. Los análisis realizados indican que la mayoría de los alimentos incumplieron los límites permitidos por lo cual se debe capacitar a los productores en buenas prácticas de manufactura.

ABSTRACT Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour cassava starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour cassava starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices.

A study on physiological taste threshold in hyperthyroidism

Background: Taste is the perception produced when a substance in the mouth reacts chemically with taste receptors located on taste buds in the oral cavity. The five basic taste modalities are sweet, salt, sour, bitter, and umami. Disorders of taste can result from various diseases and use of various drugs. Hyperthyroidism is one among them which affects the taste sensation and threshold. Aim and Objectives: The study was conducted to assess the physiological taste threshold for the five primary taste modalities in hyperthyroid patients and to compare their taste thresholds with that of the normal healthy controls. Materials and Methods: Investigations were carried out in 30 hyperthyroid patients aged between 20 and 50 years and in age, sex, and anthropometrically matched control groups of 30, who were apparently healthy. The statistical analysis was done by student’s t-test. Results: There is no difference in the physiological threshold of the all the basic tastes but salt. A significant (P < 0.05) increase in the taste threshold for salt taste can be seen in hyperthyroid patients compared to that of controls. Conclusion: The threshold for salt taste was altered in hyperthyroidism, which can be detected by proper screening. Taste dysfunction leads to reduced food intake and poor nutrition. Proper treatment and counseling can help them to get back their normal taste threshold along with normal thyroid status.

Probiotic potential of lactic acid bacteria isolated from Vietnamese sour-fermented fish product

Aims@#To isolate and characterize the lactic acid bacteria (LAB) strains from the “mam chua ca ro” (sour fermented fish) in the South of Vietnam and investigate their potential anti-bacterial properties.@*Methodology and results@#Four LAB strains (MCR1, MCR2, MCR3 and MCR4) were isolated from the "mam chua ca ro" product and their anti-bacterial activity was determined using the spot assay and the paper disc diffusion method. The isolated LABs can inhibit Escherichia coli ATCC 25922, Staphyloccocus aureus ATCC 25923 and Vibrio parahaemolyticus BV016 and produce bacteriocin to control the growth of E. coli ATCC 25922 and S. aureus ATCC 25923, except V. parahaemolyticus. MCR2 was chosen to sequence 16S rRNA of Pediococcus acidilactic.@*Conclusion, significance and impact of study@#On the basis of their prominent anti-pathogenic bacteria activity, LAB strains isolated from Vietnamese sour-fermented fish products were verified as prospective probiotics.

Is Sour Taste of Paeoniae Radix Phantom? / 日本東洋医学雑誌

It is theoretically thought that Paeoniae Radix (shakuyaku) has a sour taste and astringent action in traditional Chinese medicine. To examine the practical taste of shakuyaku, 12 volunteers sampled the decoction of Paeoniae Radix Rubra (sekishaku) and Paeoniae Radix Alba (byakushaku). Each volunteer determined how sekishaku and byakushaku taste among “five tastes” : sweet, salty, bitter, sour, or spicy. Most volunteers chose bitter taste and none of them chose sour taste as the foremost taste of shakuyaku. At least in the modern age, shakuyaku may have little sour taste. In this article we discussed the astringent action and the muscle relaxant action of shakuyaku with reference to the sour taste.

Effect of Neuromuscular Electrical Stimulation and Sour Taste Therapy on Dysphagia in Oral Phase in Acute Stroke Patients / 中国康复理论与实践

Objective To explore the effect of early neuromuscular electrical stimulation (NMES) combined with sour taste therapy on dysphagia in the oral phase of acute/subacute ischemic stroke patients. Methods From January, 2013 to June, 2015, 90 patients with oral phase dysphagia after stroke were randomly assigned into NMES group (NM group), sour taste group (ST group ) and NMES combined with sour taste group (TO group) with 30 patients in each group. The swallowing function was evaluated with Functional Oral Intake Scale (FOIS) at baseline, three weeks and twelve weeks treatment. Results The change of FOIS was better in TO group than in ST group three weeks after treatment (P<0.01), and was better in TO group than in ST group and NM group twelve weeks after treatment (P<0.05). Conclu-sion An early application of NMES combined with sour taste therapy could improve the swallowing coordination, and reduce the the poten-tial complications in oral phase of acute/subacute ischemic stroke patients with dysphagia.

Contribución de la temperatura fría y el sabor ácido en la intervención fonoaudiológica de la disfagia orofaríngea / Contribution of cold temperature and sour taste in speech and language intervention of oropharyngeal dysphagia

El fonoaudiólogo es el principal profesional en la rehabilitación no farmacológica y no quirúrgica del usuario con disfagia. Su participación es fundamental tanto para el aminoramiento del riesgo de aspiración o penetración laríngea, como para mejorar o restaurar la función deglutoria. Para este fin, posee opciones terapéuticas directas e indirectas, cuya elección y aplicación dependerá de la patología que curse el usuario, las redes que posea para su recuperación y la motivación intrínseca del mismo. Entre las estrategias de intervención indirecta se encuentra el Tratamiento Sensorio-Motor Oral (OSMT, por sus siglas en inglés), el cual pretende producir una aceleración en el desencadenamiento del proceso deglutorio mediante la ejercitación de los músculos orofaciales en conjunto con diferentes estímulos sensoriales (específicamente la temperatura fría y el sabor ácido). La presente revisión tiene por objetivo dilucidar si la utilización de la temperatura fría y el sabor ácido son útiles como mecanismo de intervención indirecta de la disfagia. Se concluye que las acciones propuestas son efectivas simplemente como mecanismos compensatorios en el proceso deglutorio, puesto que modifican las características del bolo alimenticio e incrementan momentáneamente las sensaciones intraorales.

The speech-language pathologist (SLP) is the main professional in the nonpharmacological and non-surgical rehabilitation of patients with dysphagia. Their role is essential for both reducing the risk of aspiration or laryngeal penetration and improving or restoring the swallowing function. To this end, the SLP has direct and indirect therapeutic options, whose choice and application will depend on the patient’s condition, support networks, and their intrinsic motivation. As part of the indirect intervention strategies, the oral sensorymotor treatment (OSMT) aims to exercise the orofacial muscles, and introduce sensory input by the application of cold temperature and sour taste to increase the triggering speed of the swallowing reflex. This review seeks to determine whether the use of cold temperature and sour taste are effective indirect mechanisms for treating patients with dysphagia. It is concluded that the proposed actions in this review are useful simply as compensatory mechanisms in the swallowing process, as they modify the bolus properties and increase, temporarily, the intra-oral sensations.

Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules / Características das águas residuais da fermentação do amido de mandioca com base na degradação estrutural dos grânulos de amido

ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.

RESUMO: O polvilho azedo é um amido naturalmente modificado, produzido por fermentação e seco ao sol, atingindo a propriedade de expansão. Produtos de panificação a partir do polvilho azedo podem ser preparados sem a adição de leveduras e são livres de glúten. O processo fermentativo tem sido exaustivamente estudado, mas as águas residuais com elevada acidez e ricas em compostos orgânicos derivados da degradação do amido, requerem futuros trabalhos. Neste estudo, a estrutura dos sólidos presentes nesse efluente foi estudada vislumbrando futuras aplicações para estes novos materiais. Os sólidos contidos na água residual foram secos em spray dryer com maltodextrina (MD), com equivalente de dextrose (DE) de 5 e 15. A estrutura das partículas foi observada por microscopia eletrônica de varredura. Uma estrutura regular com arranjo em rede foi observada para o material seco com MD DE 5, em características que diferem das estruturas do amido nativo e do amido fermentado, o que sugere uma nova e regular organização estrutural com futuras aplicações a serem determinadas.

Expression of sour-taste properties of Chinese materia medica and their applications in clinical compatibility / 中草药

Authors presented the connection of concept, effect, source, and drug-properties of sour-taste in the five flavors of Chinese material medica (CMM) in this review. Bionic technology of electronic tongue and chemical analysis tools are used to study material basis of sour-taste. The study method of characterization pathway and separation was presented. And authors also discussed the clinical applications and compatibility of CMM with sour-taste, expanded the scope of clinical applications, and laid a foundation for the expression of sour-taste properties of CMM.

Clinical Study of Reflux Esophagitis with Sour Taste in Mouth / 胃肠病学

Background:Besides typical gastroesophageal reflux symptoms,some reflux esophagitis( RE)patients also complain“morning sour taste in mouth”,but related studies are rare. Aims:To study the pathophysiology of RE with sour taste in mouth. Methods:Fifty-two RE patients with typical regurgitation symptom and confirmed by endoscopy from Mar. 2013 to Oct. 2013 at Tianjin Medical University General Hospital were enrolled. Patients were divided into two groups according to whether there was an existence of morning sour taste in mouth. Results of esophageal manometry and 24-hour esophageal impedance-pH monitoring were analyzed. Nine healthy volunteers who had esophageal manometry performed were served as controls. Results:Length of lower esophageal sphincter( LESL)was shortened and LES pressure( LESP)and effective peristalsis of esophageal body were decreased in both RE groups when compared with controls( P ﹤ 0. 05 ). Upper esophageal sphincter pressure( UESP)was significantly lower and more nocturnal reflux episodes occurred in RE group with sour taste than those without( P ﹤ 0. 05 );however,no significant differences in other manometric and reflux parameters were found between RE groups with and without sour taste(P﹥0. 05). Conclusions:Esophageal motility and reflux events in RE patients with morning sour taste in mouth are somewhat different from those without sour taste. Decrease in UESP might be an important pathophysiological mechanism of sour taste in mouth in RE patients.

Delayed Presentation Of A Girl With A Sour Plum Seed In The Trachea.

Foreign body in the airway is very rare as compared to the alimentary tract. Food particles constitute among the commonest foreign body. The airway obstruction caused by foreign body dislodgement often present with acute emergency condition. The pathognomonic history includes history of choking and noisy breathing. It is an acute emergency and requires immediate medical attention. However in small number of patients the earliest symptom may be ignored leaving only mild neck discomfort. We report a case of comfortable girl with foreign body airway who finally sought treatment after presented with delayed sign and symptoms of partial airway obstruction.

Physiological taste threshold in type 1 diabetes mellitus.

The sense of taste is one of the important oral chemical senses that play a critical role in human life. The taste threshold increases by number of factors such as age, local and systemic disease like diabetes, consumption of alcohol, smoking. The aim of the present study was to assess the relationship between taste threshold in type 1 diabetics and non diabetics for four basic taste modalities (i.e. sweet, salt, sour and bitter). We studied 70 cases of type 1 diabetic and 70 non diabetics. The taste threshold was evaluated using 7 different serially half diluted concentrations of glucose (2.00 M–0.031 M), Nacl (1.00 M– 0.0156 M), citric acid (0.05 M– 0.0007 M) and quinine sulphate (0.001 M–0.000015 M). A significant increase in taste threshold for sweet (P<0.0001), salt, sour and bitter (P<0.001) in type 1 diabetic was observed. We concluded that taste sensation was reduced in type 1 diabetics.

A influência dos estímulos azedo e frio sobre o tempo da trânsito faríngeo da deglutição no acidente vascular encefálico isquêmico / The influence of sour and cold stimuli on the pharyngeal transit time swallowinging in ischemic stroke

Na literatura discute-se a influência dos estímulos, sabor e temperatura, sobre a biomecânica da deglutição, tanto em indivíduos saudáveis como em indivíduos após comprometimentos neurológicos. Entretanto, existem algumas questões que merecem ser esclarecidas, assim como a ordem da oferta dos estímulos e se as mesmas influenciam a resposta faríngea de forma diferente. O presente estudo teve como objetivo geral verificar a influência da oferta dos estímulos, sabor azedo e temperatura fria, sobre o tempo de trânsito faríngeo (TTF) da deglutição em indivíduos pós-AVE. E objetivos específicos foram, correlacionar a influência da oferta dos estímulos, sobre o (TTF) da deglutição, com o lado da lesão cortical e com o grau da disfagia orofaríngea. Participaram desta pesquisa 60 indivíduos após acidente vascular encefálico isquêmico (AVEi), unilateral, 29 eram do gênero masculino e 31 do gênero feminino, com idades entre 41 e 88 anos (com média de 66,2 anos), o ictus variou de 0 a 50 dias (com mediana de 6 dias) e a disfagia orofaríngea de grau leve a moderado. Esses 60 indivíduos foram divididos em dois grupos (G1 e G2) com 30 indivíduos cada (15 indivíduos com lesão cortical a direita e 15 a esquerda). O grupo 1 (G1) recebeu a oferta dos estímulos de maneira não aleatória e o grupo 2 (G2) recebeu a ordem da oferta dos estímulos de maneira aleatória. Para analisar o tempo de trânsito faríngeo (TTF) da deglutição foi realizado o exame de videofluoroscopia da deglutição. Foram oferecidos quatro estímulos diferentes, os indivíduos do G1 receberam na ordem não aleatória (natural, gelado, azedo e azedo gelado) e os indivíduos do G2 de maneira aleatória. Posteriormente as imagens foram digitalizadas e foi realizada através de software a medição do TTF.

The influence of stimuli, taste and temperature, on the swallowing biomechanics has been investigated in the scientific community, in both health individuals and in after neurological disease individuals. However, there are some questions that could be better explained, as well as, the sequence of offered stimuli and if they influence the pharyngeal response in different way. The present study had as general proposes to verify the influence of the sequence of stimuli, sour taste and cold temperature, on deglutition pharyngeal transit time in individuals after stroke. And specific objectives, were correlate the influence of stimuli sequence, on swallowing pharyngeal transit time, with the cortical lesion side and with the oropharyngeal dysphagia degree. Participated this research 60 individuals after isquemic stroke, unilateral, 29 males and 31 females, aged from 41 to 88 years (mean age of 66,2 years), ictus from 0 to 50 days (median of 6 days) and oropharyngeal dysphagia from mild to moderate. These 60 individuals were divided in two groups (G1 and G2) with 30 individuals each (15 individuals with right cortical lesion and 15 left). The Group 1 (G1) received nonrandomized sequences of stimuli and Group 2 (G2) received randomized sequence of stimuli. To analyze the deglutition pharyngeal transit time it was realized the videofluoroscopic deglutition exam. It was offered four different stimuli, the G1 received nonrandomized sequences of stimuli (natural, cold, sour and sour cold) and the G2 randomized sequence. Afterward the images were digitalized and specific software was used to measure the pharyngeal transit time. The G1 individuals presented shorter pharyngeal transit time with sour cold stimulus and with statistical difference than other stimuli. The G2 individuals do not presented statistical difference in pharyngeal transit time among stimuli.

Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.

O Polvilho azedo é caracterizado pelas suas propriedades físicas, químicas e reológicas, as quais são diferentes do amido nativo do qual se originou. A propriedade de expansão é uma das mais importantes características do produto, sendo um parâmetro fundamental de avaliação do polvilho azedo. O resultado do perfil viscoamilográfico também é uma importante maneira de avaliação uma vez que cada amido tem um padrão viscoamilográfico definido de acordo com sua organização granular. Este trabalho determinou o efeito da fermentação melhorada pela adição de glicose, sobre o polvilho azedo, apontando para uma redução no tempo de fermentação e avaliando sua capacidade de expansão, suas propriedades viscoamilográficas e aceitabilidade sensorial. O processo de produção de polvilho azedo melhorado não prejudicou a expansão do amido, suas propriedades físico-químicas e sensoriais, mas sim resultou em amidos com diferentes propriedades viscoamilográficas melhores comparativamente ao polvilho azedo produzido pelo processo industrial atual.

Análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara / Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara

Okara, ou resíduo de soja, é um subproduto do processamento do extrato aquoso de soja e do tofu. Pão de queijo é um produto assado ao forno obtido a partir da mistura de polvilho com água ou leite, queijo, sal e gordura, podendo ser utilizados polvilho doce, azedo ou a mistura deles. Objetivou-se com este trabalho caracterizar pré-misturas comerciais de pão de queijo por intermédio de análises físico-químicas e também avaliar a qualidade de pães de queijo produzidos com a adição de subproduto da obtenção do extrato aquoso de soja. As características de qualidade de pães de queijo suplementados com 5, 10 e 15 por cento de okara foram investigadas. Os pães de queijo suplementados com subproduto okara apresentaram teores de proteínas e de fibras alimentares superiores ao controle. Os produtos panificados foram submetidos à análise sensorial de aceitabilidade utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. Amostras de pães de queijo com 5, 10 e 15 por cento de okara não foram consideradas diferentes significativamente em nível de 5 por cento e tiveram boa aceitação.

Okara, or soy residue, is a byproduct of soy aqueous extract and tofu manufacturing. Cheese bread is a Brazilian specialty made by blending cassava starch (cassava starch or sour cassava starch) water or milk, cheese, salt and fat and is baked on oven. This study has the objective of characterizing cheese breads made with addition of okara. Additionally in this work commercial samples of cheese bread premix were compared in terms of physicochemical properties. The quality characteristics of cheese breads supplemented with 5, 10 and 15 percent of okara were investigated. The results showed that the cheese breads supplemented with the byproduct okara had an increase in the protein and dietary fiber contents. The samples were submitted to an acceptability sensory evaluation with a nine point hedonic scale, involving untrained panelists. The cheese breads made with 5, 10 and 15 percent of okara were not statistically different at the level 5 percent and had good acceptability.

Effect of Yin-Yang Balancing Therapy in Treating Urinary Calculus / 广州中医药大学学报

0.05) and that of cure rate was significant ( P

Effects of Sour Tastes on Blood Components in Anemic mice - Animal Experiment for Nursing Intervention of Female Anemia - / 간호학회지

Many women in the world have suffered from anemia produced by menstruation, pregnancy and delivery. In the theory of oriental medicine, a sour taste is believed to have a tonic effect on the blood. Thus this paper is to investigate the effect of sour tastes on the improvement in anemia-induced female mice, using citric acid and Fructus schizandrae. The method used in this experiment was the change of RBC, WBC, Hemoglobin, Hematocrit, Fe, and TIBC in the blood of female mice who were fed citric acid and Fructus schizandrae. The results obtained were as follows ; 1. Compared with the control group (anemia-induced group without treatment), the mean number of RBC in the blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg. 2. Compared with the control group (anemia-induced group without treatment), the mean number of WBC in the blood of mice was not significantly larger in both sample groups fed citric acid and Fructus schizandrae. 3. Compared with the control group (anemia-induced group without treatment), the mean number of Hemoglobin in the blood of mice was significantly larger only in evaluating the change of the sample group fed Fructus schizandrae. 4. Compared with the control group (anemia-induced group without treatment), the mean percentage of Hematocrit in blood of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg and sample group fed Fructus schizandrae 250mg/kg for 3days. 5. Compared with control group (anemia- induced group without treatment), the mean volume of Fe in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg. 6. Compared with control group (anemia-induced group without treatment), the mean TIBC in serum of mice was significantly increased only in evaluating the change of sample group fed Fructus schizandrae 500mg/kg and sample group fed Fructus schizandrae 250mg/kg for 7days. According to these results, a sour taste is presumed to have a general tonic effect on anemia, but more study must be taken on the effects of citric acid in improving female anemia.