Neonatal innate immunity response in invasive candidiasis.

Infections caused by Candida spp. are frequent in critically hospitalized patients, especially among premature neonates, representing one of the most common healthcare-related infections. Although there is considerable production of current knowledge about the mechanisms of immune response, aspects involved in the newborn's innate defense are not fully understood. The aim of this study was to describe the innate immune mechanisms involved in the defense of neonates against invasive candidiasis. This is an integrative literature review from the Scopus, Scifinder, Medline, Web of Science databases and the electronic libraries ScienceDirect and Scielo, in the period between 2002 and 2020, with rescue based on primary descriptor Immunity Innate plus secondary descriptors Candidiasis Invasive AND Infant Newborn. We have observed the involvement of various mechanisms in the neonatal response against invasive candidiasis, including the recognition, signaling, recruitment, and initiation of an effective immune response. These mechanisms encompass the presence of antimicrobial peptides, phagocytosis, synthesis of reactive oxygen species, inflammatory mediators, and complex cell signaling systems mediated by Pattern Recognition Receptors (PRRs). With this study, it is expected to contribute to the expansion of knowledge about the immunological mechanisms involved in the innate immune response of the newborn against disseminated infections caused by Candida species, and in the same sense, highlight the importance of this knowledge as a reflex in the decrease in mortality in the neonatal period.

Fungal identification in the air and water of a hemodialysis unit in Brazil.

The presence of fungi in healthcare settings, including hemodialysis units, represents a significant risk for immunocompromised patients. This study aimed to investigate the occurrence of fungi in the air and water of a hemodialysis unit located in a tertiary public hospital in Maceió, Alagoas, Brazil. Over a period of three consecutive months, monthly air samples were collected and analyzed using the spontaneous sedimentation technique on Petri dishes containing Sabouraud Dextrose Agar (SDA). Simultaneously, water samples (100 mL) were collected from four specific water distribution points and subjected plating on SDA. Fungi were phenotypically identified based on their macroscopic and microscopic characteristics. In total, 498 colony-forming units (CFUs) of fungi were isolated, with 86 CFUs originating from the air and 412 CFUs from the water. Regarding the water samples, a higher concentration of fungal CFUs was observed in the potable water from the supply network (229 CFUs). Unexpectedly, 23 CFUs were identified in the reverse osmosis samples and 11 CFUs in the storage tank, which are post-treatment points where the presence of microorganisms is not desired. The fungus Cladosporium spp. was the most prevalent in both air and water samples, followed by Penicillium spp. in the air and Rhodotorula spp. in the water. These findings underscore the need to implement effective control and monitoring measures for fungi in the hemodialysis unit to ensure patient safety.

QUALIDADE DO FISHBÚRGER DE CARNE MECANICAMENTE SEPARADA DE TILÁPIA DO NILO ADICIONADO DE FIBRA DE TRIGO E ÓLEO DE MILHO.

Hambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico-químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial. 

Qualidade do fishbúrger de carne mecanicamente separada de tilápia do nilo adicionado de fibra de trigo e óleo de milho / The fish burger quality of mechanically recovered meat from tilapia using added wheat fibre and corn oil

Hambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico- químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial.

Fish burgers were made manually using mechanically recovered meat (MRM) from tilapia in a 22 full factorial design to determine the effect of wheat fibre and corn oil shrinkage on the water retention capacity of fish burgers. The best formulation was obtained using 1% corn oil and 2.5% wheat fibre, which resulted in a 4.3% shrinkage rate and 87% water retention capacity. In the second step, the best formulation was again prepared manually in four batches and subjected to bacteriological, physico-chemical and sensory tests in triplicate. The fish burgers were found to be within the standard microbiological and physical chemical parameters required by Brazilian law. Fibre from wheat and vegetable oil corn can be used to prepare fish burgers from MRM tilapia with excellent sensory acceptance.

Qualidade do fishbúrger de carne mecanicamente separada de tilápia do nilo adicionado de fibra de trigo e óleo de milho / The fish burger quality of mechanically recovered meat from tilapia using added wheat fibre and corn oil

Hambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico- químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial.(AU)

Fish burgers were made manually using mechanically recovered meat (MRM) from tilapia in a 22 full factorial design to determine the effect of wheat fibre and corn oil shrinkage on the water retention capacity of fish burgers. The best formulation was obtained using 1% corn oil and 2.5% wheat fibre, which resulted in a 4.3% shrinkage rate and 87% water retention capacity. In the second step, the best formulation was again prepared manually in four batches and subjected to bacteriological, physico-chemical and sensory tests in triplicate. The fish burgers were found to be within the standard microbiological and physical chemical parameters required by Brazilian law. Fibre from wheat and vegetable oil corn can be used to prepare fish burgers from MRM tilapia with excellent sensory acceptance.(AU)

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

A morphological and biometric study of the infraorbital foramen (E2 - sibai point) in adult skulls / Estudio morfológico y biométrico del foramen infraorbital (Punto E2 - sibai) en cráneos de adultos

The objective of this work was to study the morphology and biometry of the infraorbital foramen (FIO), variations in its shape, size and number as well as to obtain measurements of its location. 60 dry skulls were analyzed. The test of Qui-quadrant and the T Test were used in measurements with a 5 percent significance. On the right side, the FIO was measured at a distance of 6.49(+/-1.68) mm from the lower, 39.65(±3) mm from the upper, 17.7(+/-2.97) mm from the medial and 20.46(+/-2.9) mm from the lateral margin of the orbit; its pear-shaped opening distance was 13.67(+/-2.17) mm. On the left side, the distance of the FIO to the lower margin of the orbit was 6.52(+/-1.82) mm; to the upper margin was 39.9(+/-2.62) mm and to the lateral and medial margin were 17.93(+/-2.58) mm and 21.12(+/-3) mm, respectively; its distance to the pear-shaped opening was 14.26(+/-1.83) mm. It was found predominately in an oval shape, in 39 (65 percent) of the skulls, on both sides. Accessory foramens were present in 11 samples on the right and in 15 samples on the left side. The FIO was most frequently found on the side of, or laterally to the sagittal plane that passes through the middle of the supraorbital foramen/ incisures, in 38 skulls (63.3 percent) on the right side and in 45 skulls (75 percent) on the left and middle to the zigomatic-maxillary suture, in 41 skulls (68.3 percent) on right and in 42 skulls (70 percent) on the left side, besides being most frequently found in a region between the first and second premolars, in 22 skulls (36.7 percent) on the right side and in 17 skulls (28.3 percent) on the left...

El objetivo de este trabajo fue estudiar la morfología y biometría del foramen infraorbitario (FIO), las variaciones en su forma, tamaño y número y además, determinó su ubicación.Se utilizaron 60 cráneos aplicándose las prueba de Chi-cuadrado y t student con una significancia del 5 por ciento.En el lado derecho, la distancia del FIO al margen inferior de la órbita fue de 6,49 (+/- 1,68) mm, 39,65 mm (+/- 3) al margen superior mm, 17,7 mm (+/- 2,97) al margen medial y 20,46 (+/- 2,9) y al margen lateral de la órbita, respectivamente. La distancia de apertura fue 13,67 (+/- 2,17) mm.En el lado izquierdo, la distancia del FIO al margen inferior de la órbita fue 6,52 (+/- 1,82) mm; al margen superior fue 39,9 (+/- 2,62) mm y a los márgenes lateral y medial fue 17,93 (+/- 2,58) mmy 21,12 (+/- 3) mm, respectivamente. La distancia a la abertura piriforme fue 14,26 (+/- 1,83) mm. Su forma era predominantemente ovalada, en 39 (65 por ciento) de los cráneos. Forámenes accesorios estaban presentes en 11 muestras en el lado derechoy en 15 muestras en el lado izquierdo.El FIO estaba localizado más frecuentemente lateral al plano sagital que pasa por el centro del foramen supraorbital. De estos casos, en 38 cráneos (63,3 por ciento) en el lado derecho y en 45 cráneos (75 por ciento) en el lado izquierdo.Los FIO estaban en el punto medio de la sutura cigomática-maxilar en 41 cráneos (68,3 por ciento) en el lado derecho y en 42 cráneos (70 por ciento) en el lado izquierdo. Los FIO estaban más frecuentemente localizados en relación al primer y segundo premolares, en 22 cráneos (36,7 por ciento) en el lado derecho y en 17 cráneos (28,3 por ciento) en el lado izquierdo...

Feasibility of using mechanically deboned meat (MDM) of Nile tilapia to produce an emulsified type of sausage / Viabilidade da utilização da carne mecanicamente separada (CMS) de tilápia do nilo na elaboração de um produto tipo "mortadela"

The objective was to evaluate the addition of wheat fiber and corn oil in the preparation of an emulsified type of sausage made with mechanically deboned meat (MDM) of Nile tilapia and to analyze the bacteriological, physico-chemical and sensory parameters. Four different formulations (F) were prepared: F1 (washed MDM, 0% corn oil and 0% wheat fiber); F2 (washed MDM, 10% corn oil and 2.5% wheat fiber); F3 (washed MDM, 20% corn oil and 5% wheat fiber) and F4 (unwashed MDM, 20% corn oil and 5% wheat fiber). All tested products presented negative results for coagulase positive staphylococci. The washed MDM presented lower counts of mesophilic aerobes. All formulations showed lipid levels lower than those established by law. Formulations F3 and F4 also displayed moisture content lower than the requirement. Protein contents were higher than those required by the Brazilian legislation. Ash content of washed MDM was lower compared to unwashed. Calcium contents were found suitable for MDM. Higher percentage of crude fiber was detected when higher levels of wheat fibers were added to the formulation. The highest pH value was 6.63 for F1. The average Aw was 0.98. Greater firmness was observed in products that contained more fibers. For the sensory variables of appearance, flavor, texture, and global evaluation, formulation F4 was considered significantly better (p<0.05) by Tukey test, compared to the other formulations. However, for the color parameter there was no significant difference among samples. Formulation F4 also had the lowest rejection rate by the panelists. Therefore, it is recommended for the preparation of the emulsified type sausage made of Nile tilapia MDM with added corn oil and wheat fiber.

Objetivou-se avaliar a adição de fibra de trigo e óleo vegetal de milho na elaboração de um produto emulsionado tipo "mortadela" elaborado com carne mecanicamente separada (CMS) de tilápia do Nilo e analisar os seus parâmetros, bacteriológicos, fisico-químicos e sensorial. Foram elaboradas quatro diferentes formulações: F1 (CMS lavada 0% de óleo de milho e 0% de fibra de trigo), F2 (CMS lavada 10% de óleo de milho e 2,5% de fibra de trigo) F3 (CMS lavada, 20% de óleo de milho e 5% de fibra de trigo), formulação F4 (CMS não lavada, 20% de óleo de milho e 5% de fibra de trigo). Todos os produtos apresentaram resultados negativos para estafilococos coagulase positiva. A CMS lavada apresentou contagens inferiores de microrganismos aeróbios mesófilos, quando comparada a CMS não lavada. As formulações F3 e F4 apresentaram teor de umidade inferior à legislação enquanto todas formulações apresentaram teores de lipídeos inferiores aos estabelecidos. Os teores de proteínas das CMS foram superiores aos preconizados por essa legislação. As cinzas das CMS lavadas foram inferiores a CMS não lavada. Os teores de cálcio foram considerados dentro do previsto para as CMS. Maior percentual de fibra bruta foi detectada nas formulações onde foram adicionados maiores teores de fibra de trigo. O maior valor de pH foi de 6,63±0,1 na F1. A atividade de água média foi de 0,98. Maior firmeza foi observada nos produtos com maior percentual de fibra. A F4 foi superior as demais apresentando diferenças significativas (P<0,05) pelo teste de Tukey, exceto para o atributo cor que não houve diferença significativa e obteve o menor índice de rejeição. A F4, é recomendada entre as demais para a elaboração da mortadela de CMS de tilápia do Nilo adicionada de óleo de milho e fibra de trigo.