Exploring the microbiome, antibiotic resistance genes, mobile genetic element, and potential resistant pathogens in municipal wastewater treatment plants in Brazil.

Wastewater treatment plants (WWTPs) have been widely investigated in Europe, Asia and North America regarding the occurrence and fate of antibiotic resistance (AR) elements, such as antibiotic resistance genes (ARGs), mobile genetic elements (MGEs) and antibiotic resistant bacteria and pathogens. However, monitoring data about AR elements in municipal WWTPs in Brazil are scarce. This study investigated the abundance of intI1, five ARGs (sul1, tetA, blaTEM, ermB and qnrB) and 16S rRNA in raw and treated wastewater of three WWTPs, using different sewage treatments named CAS (Conventional activated sludge), UASB/BTF (UASB followed by biological trickling filter) and MAS/UV (modified activated sludge with UV disinfection stage). Bacterial diversity and the presence of potentially pathogenic groups were also evaluated, and associations between genetic markers and the bacterial populations were presented. All WWTPs decreased the loads of genetic markers finally discharged to receiving water bodies and showed no evidence of being hotspots for antimicrobial resistance amplification in wastewater, since the abundances of intI1 and ARGs within the bacterial population were not increased in the treated effluents. UASB/BTF showed a similar performance to that of the CAS and MAS/UV, reinforcing the sanitary and environmental advantages of this biological treatment, widely applied for wastewater treatment in warm climate regions. Bacterial diversity and richness increased after treatments, and bacterial communities in wastewater samples differed due to catchment areas and treatment typologies. Potential pathogenic population underwent considerable decrease after the treatments; however, strong significant correlations with intI1 and ARGs revealed potential multidrug-resistant pathogenic bacteria (Aeromonas, Arcobacter, Enterobacter, Escherichia-Shigella, Stenotrophomonas and Streptococcus) in the treated effluents, although in reduced relative abundances. These are contributive results for understanding the fate of ARGs, MGEs and potential pathogenic bacteria after wastewater treatments, which might support actions to mitigate their release into Brazilian aquatic environments in the near future.

Background levels of trace elements in brown and red seaweeds from Trindade, a remote island in South Atlantic Ocean.

Trace elements in organisms are normally higher in well-developed coastal areas than on oceanic islands. Few studies have used seaweeds as their sentinels on islands. This study established background levels of trace elements (As, Cd, Pb, Zn, Cu and Hg) for four seaweed species (Dictyopteris delicatula and Canistrocarpus cervicornis, brown algae; Ceratodictyon variabile and Palisada perforata, red algae) from Trindade, an oceanic Brazilian island, and verified potential differences associated to distinct environmental conditions. Spatial differences were not detected for As, Hg and Cd in samples, although the highest concentrations of these elements were observed in brown seaweeds. The highest Zn, Pb and Cu concentrations in seaweeds from the only inhabited beach may be a signal of the onset of human footprints on this still pristine, remote island. By comparison with background described in the literature, concentrations of trace elements in seaweeds were low, thus, allowing them to be considered reference levels.

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças / The use of whey in the formulation of beverages with fruits and vegetables

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P<0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.(AU)

The use of whey as complement in food formulation aiming it's an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drink's formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in color's sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had it's differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.(AU)

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças / The use of whey in the formulation of beverages with fruits and vegetables

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P<0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.

The use of whey as complement in food formulation aiming it's an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drink's formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in color's sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had it's differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.

Arsenic and other trace elements in two catfish species from Paranaguá Estuarine Complex, Paraná, Brazil.

Concentrations of arsenic and four additional trace elements (Cu, Cr, Ni, and Zn) were determined by inductively coupled plasma-optical emission spectrometry in the muscular tissue of the yellow catfish (Cathorops spixii) and the urutu catfish (Genidens genidens) from Paranaguá Estuarine Complex, Brazil (PEC). The PEC can be characterized by an environment of high ecological and economic importance in which preserved areas of rainforest and mangroves coexist with urban activities as ports and industries. The average concentrations (in milligram per kilogram dry weight) of elements in the muscle tissue of C. spixii are as follows: Zn (31), As (17), Cu (1.17), Cr (0.62), and Ni (0.28). Similar concentrations could be found in G. genidens with exception of As: Zn (36), As (4.78), Cu (1.14), Cr (0.51), and Ni (0.14). Fish from the geographic northern rural region (Guaraqueçaba-Benito) display higher As concentrations in the muscle tissues than fish found in the south-western (urban) part of the PEC. An international comparison of muscle tissue concentrations of trace elements in fish was made. Except for Ni in C. spixii, a tendency of decrease in element concentration with increasing size (age) of the fish could be observed. According to the National Health Surveillance Agency of Brazil, levels of Cr and As exceeded the permissible limits for seafood. An estimation of the provisional tolerable weekly intake of As was calculated with 109 % for C. spixii and with 29 % for G. genidens.

Radiotracer estimates of benthic activity effects on trace metal diffusion into mangrove sediments.

Potential influences of the whole benthic organisms' activity (i.e., coupled faunal and microbial effects) on (58)Co, (51)Cr and (65)Zn diffusion into surface mangrove sediment layers (0-6 cm depth) were evaluated in 36 h experiments. Benthic activity indices (BAI) were proposed, calculated as the relative percent difference between untreated sediments and formaldehyde-treated sediments data in relation to untreated sediments data. Benthic activity was estimated as responsible for 32%-44% of total inventories within sediments, being the chromate anion spiked the less affected radiotracer, while (65)Zn was the most sensitive. Benthic activity was quantitatively evidenced as a control on trace metal diffusion into the sediments, contributing to determine the sediment role as a metal sink. This influence can also affect metal potential bioavailability, considering that recently diffused metals can be more readily available to biological uptake.

Ocorrência de oocistos de Cryptosporidium spp. em águas superficiais na região metropolitana de Recife-PE / Occurrence of Cryptosporidium spp. oocysts in surface water from Recife Metropolitan area, Brazil

The occurrence of Cryptosporidium spp. in superficial waters at the Metropolitan Region of Recife, PE, was studied. Raw and treated water were analyzed by filtration of the samples on a membrane (47mm, 3µm) under negative pressure, by the direct immunofluorescence assay (IFA), and by the 4'6'-diamidino-2-phenylindole (DAPI) method. The samples were analyzed during drought (September to February) and raining (March to August) seasons. Oocysts were not found in treated water. Cryptosporidium spp. oocysts were found in non-treated water by IFA/DAPI technique in 40% (2/5) of the locations and in 5% (3/60) of the samples investigated, with the number varying from 16 oocysts/l to 40/l, in dry and raining seasons, respectively. This is the first report of Cryptosporidium spp. in surface water in the state of Pernambuco, Northeast of Brazil. (AU)

Ocorrência de oocistos de Cryptosporidium spp. em águas superficiais na região metropolitana de Recife-PE / Occurrence of Cryptosporidium spp. oocysts in surface water from Recife Metropolitan area, Brazil

The occurrence of Cryptosporidium spp. in superficial waters at the Metropolitan Region of Recife, PE, was studied. Raw and treated water were analyzed by filtration of the samples on a membrane (47mm, 3µm) under negative pressure, by the direct immunofluorescence assay (IFA), and by the 4'6'-diamidino-2-phenylindole (DAPI) method. The samples were analyzed during drought (September to February) and raining (March to August) seasons. Oocysts were not found in treated water. Cryptosporidium spp. oocysts were found in non-treated water by IFA/DAPI technique in 40% (2/5) of the locations and in 5% (3/60) of the samples investigated, with the number varying from 16 oocysts/l to 40/l, in dry and raining seasons, respectively. This is the first report of Cryptosporidium spp. in surface water in the state of Pernambuco, Northeast of Brazil.

Two new 11alpha,12alpha-epoxy-ursan-28,13beta-olides and other triterpenes from Cecropia catharinensis.

Three new triterpenes, 2alpha-acetoxy-3beta,19alpha-dihydroxy-11alpha,12alpha-epoxy-ursan-28,13beta-olide, 3beta-acetoxy-2alpha,19alpha-dihydroxy-11alpha,12alpha-epoxy-ursan-28,13beta-olide and 2-O-acetyl-euscaphic acid together eight known triterpenes were isolated from the roots and stems of Cecropia catharinensis. Their structures were determined by detailed analysis of NMR spectra and the relative configurations established by difference nOe experiments. In addition, four flavonoid glucosides (vitexin, isovitexin, orientin and isoorientin) were found in the leaves.

Effectiveness of Cryptosporidium spp. oocysts detection and enumeration methods in water and milk samples / Eficácia de métodos de detecção e enumeração de oocistos de Cryptosporidium spp. em amostras de água e leite

Cryptosporidium spp. oocyst recovery in water and milk samples was evaluated. Samples were inoculated with a suspension of 1.2×107 Cryptosporidium spp. oocysts and submitted to centrifugal flotation, using different solutions (sucrose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40% and NH4SO4 80%). Centrifugation of the samples was carried out in two stages for concentration using two methods that differed in the order in which the saturated solutions were used, namely only in the first stage of method I and only in the second stage of method II. Oocyst identification was performed using the Kinyoun and Koster histochemical staining techniques. Samples analyzed by method I showed different degree of oocyst recovery, namely 10.9% with NaCl and 42.5% with MgSO4 in water and milk samples, while those samples analyzed by method II showed 10.6% with NaCl and 5.3% with sucrose in water and milk, respectively. Histochemical staining methods have no influence on the degree of oocysts recovery. The efficiency of Cryptosporidium spp. oocysts recovery methods depends on the nature and composition of the sample and on the methodology used for oocyst concentration.(AU)

Avaliou-se a recuperação de oocistos de Cryptosporidium spp. em amostras de água e leite. As amostras foram contaminadas experimentalmente com uma suspensão de 1,2×107 oocistos de Cryptosporidium spp. e concentradas por centrífugo-flutuação para comparação entre diferentes substâncias (sacarose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40% e NH4SO4 80%). A centrifugação das amostras foi realizada em duas etapas para concentração utilizando-se dois métodos, diferentes pela ordem do uso das soluções saturadas no procedimento, na primeira etapa de concentração do método I, e na segunda etapa, do método II. A identificação do oocisto foi realizada mediante as técnicas de coloração histoquímica Kinyoun e Koster modificado. O grau de recuperação de oocistos foi 10,9% com NaCl e 42,5% com MgSO4 nas amostras de água e leite, respectivamente (método I), e de 10,6% com NaCl e 5,3% com sacarose nas amostras de água e leite, respectivamente (método II). Os métodos de coloração histoquímica não influenciaram nos resultados. A eficácia dos métodos de recuperação de oocistos de Cryptosporidium spp. depende da natureza e composição da amostra e da metodologia usada para a concentração dos oocistos na amostra.(AU)

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado / Bacteriological control of goat meat to elaboration of smoked goat hamburger

Realizaram-se avaliações bacteriológicas da matéria-prima utilizada na elaboração de um produto cárneo caprino tipo hambúrguer defumado, antes e após sanitização. A carne foi tratada por aspersão, com uma solução de ácidos orgânicos contendo 2% de ácido acético, 1% de ácido lático, 0,25% de ácido cítrico e 0,1% de ácido ascórbico, e armazenada sob refrigeração. As análises bacteriológicas foram realizadas no dia 0 e aos 7 e 14 dias após defumação. Na carne, no dia 0, a contagem de coliformes fecais estava acima do limite permitido pela legislação vigente, mas sete dias após a sanitização, esse parâmetro estava dentro dos limites permitidos. No produto final todos os parâmetros bacteriológicos encontraram-se dentro dos padrões higiênico-sanitários.(AU)

In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards.(AU)

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado / Bacteriological control of goat meat to elaboration of smoked goat hamburger

Realizaram-se avaliações bacteriológicas da matéria-prima utilizada na elaboração de um produto cárneo caprino tipo hambúrguer defumado, antes e após sanitização. A carne foi tratada por aspersão, com uma solução de ácidos orgânicos contendo 2 por cento de ácido acético, 1 por cento de ácido lático, 0,25 por cento de ácido cítrico e 0,1 por cento de ácido ascórbico, e armazenada sob refrigeração. As análises bacteriológicas foram realizadas no dia 0 e aos 7 e 14 dias após defumação. Na carne, no dia 0, a contagem de coliformes fecais estava acima do limite permitido pela legislação vigente, mas sete dias após a sanitização, esse parâmetro estava dentro dos limites permitidos. No produto final todos os parâmetros bacteriológicos encontraram-se dentro dos padrões higiênico-sanitários.

In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2 percent acetic acid, 1 percent lactic acid, 0.25 percent citric acid and 0.1 percent ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards.

Effectiveness of Cryptosporidium spp. oocysts detection and enumeration methods in water and milk samples

Cryptosporidium spp. oocyst recovery in water and milk samples was evaluated. Samples were inoculated with a suspension of 1.2×10(7) Cryptosporidium spp. oocysts and submitted to centrifugal flotation, using different solutions (sucrose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40 percent and NH4SO4 80 percent). Centrifugation of the samples was carried out in two stages for concentration using two methods that differed in the order in which the saturated solutions were used, namely only in the first stage of method I and only in the second stage of method II. Oocyst identification was performed using the Kinyoun and Koster histochemical staining techniques. Samples analyzed by method I showed different degree of oocyst recovery, namely 10.9 percent with NaCl and 42.5 percent with MgSO4 in water and milk samples, while those samples analyzed by method II showed 10.6 percent with NaCl and 5.3 percent with sucrose in water and milk, respectively. Histochemical staining methods have no influence on the degree of oocysts recovery. The efficiency of Cryptosporidium spp. oocysts recovery methods depends on the nature and composition of the sample and on the methodology used for oocyst concentration.

Avaliou-se a recuperação de oocistos de Cryptosporidium spp. em amostras de água e leite. As amostras foram contaminadas experimentalmente com uma suspensão de 1,2×10(7) oocistos de Cryptosporidium spp. e concentradas por centrífugo-flutuação para comparação entre diferentes substâncias (sacarose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40 por cento e NH4SO4 80 por cento). A centrifugação das amostras foi realizada em duas etapas para concentração utilizando-se dois métodos, diferentes pela ordem do uso das soluções saturadas no procedimento, na primeira etapa de concentração do método I, e na segunda etapa, do método II. A identificação do oocisto foi realizada mediante as técnicas de coloração histoquímica Kinyoun e Koster modificado. O grau de recuperação de oocistos foi 10,9 por cento com NaCl e 42,5 por cento com MgSO4 nas amostras de água e leite, respectivamente (método I), e de 10,6 por cento com NaCl e 5,3 por cento com sacarose nas amostras de água e leite, respectivamente (método II). Os métodos de coloração histoquímica não influenciaram nos resultados. A eficácia dos métodos de recuperação de oocistos de Cryptosporidium spp. depende da natureza e composição da amostra e da metodologia usada para a concentração dos oocistos na amostra.

Influência do concentrado protéico de soro na composiçäo do requeijäo em barra com teor reduzido de gordura / Influence of the whey protein concentrate on the composition of low fat hard requeijäo

O presente trabalho teve como objetivos elaborar um processamento de requeijäo em barra com teor reduzido de gordura utilizando-se concentrado protéico de soro como substituto da gordura e avaliar suas características físico-químicas. O requeijäo foi fabricado a partir da adiçäo de três níveis (tratamentos) do concentrado, 0,2, 1,0 e 2,0 por cento, e um com teor integral de gordura (controle). As amostras foram analisadas na primeira semana de fabricaçäo para pH, acidez ( por cento de ácido lático), teor de umidade (g/100 g), teor de gordura (g/100 g), teor de proteína (g/100 g) e teor de cinzas (g/100 g). Somente o teor de gordura apresentou diferença significativa entre o grupo-controle e os demais tratamentos (P<0,05)

Influência do concentrado protéico de soro na composição do requeijão em barra com teor reduzido de gordura

The objective of the present work was to elaborate a new technology for production of hard requeijão with reduced fat content using whey protein concentrate as a fat substitute, as well as to evaluate the physico-chemical characteristics of this new product. The requeijão was manufactured from three treatments with different levels of the concentrate, that is, 0.2, 1.0 and 2.0%, and a control group (regular fat content). The samples were analyzed in the first week of manufacture for pH, acidity (% of lactic acid), moisture content (g/100 g), fat content (g/100 g), protein content (g/100 g) and ashes (g/100 g). Only the fat content presented significant statistical difference between the control group and the other treatments (P 0,05).

O presente trabalho teve como objetivos elaborar um processamento de requeijão em barra com teor reduzido de gordura utilizando-se concentrado protéico de soro como substituto da gordura e avaliar suas características físico-químicas. O requeijão foi fabricado a partir da adição de três níveis (tratamentos) do concentrado, 0,2, 1,0 e 2,0%, e um com teor integral de gordura (controle). As amostras foram analisadas na primeira semana de fabricação para pH, acidez (% de ácido lático), teor de umidade (g/100 g), teor de gordura (g/100 g), teor de proteína (g/100 g) e teor de cinzas (g/100 g). Somente o teor de gordura apresentou diferença significativa entre o grupo-controle e os demais tratamentos (P 0,05).

Four cyclopeptide alkaloids from Discaria longispina.

The isolation of the cyclopeptide alkaloids, adoutine-Y', discarine-B, discarine-E, and discarine-X, a new 14-membered cyclopeptide alkaloid from D. longispina, are reported. The structure of the new alkaloid was elucidated by spectroscopic methods and by chemical degradation.