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Silva CCG, Domingos-Lopes MFP, Coelho MC, Rego OA, Rosa HJD. The effect of corn supplementation on α-tocopherol concentration and oxidative stability in three muscles of grass-fed Holstein bulls. Anim Prod Sci 2022. [DOI: 10.1071/an22270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Silva CCG, Dos Santos MS, Monteiro JLGC, de Aguiar Soares Carneiro SC, do Egito Vasconcelos BC. Is there an association between the use of antidepressants and complications involving dental implants? A systematic review and meta-analysis. Int J Oral Maxillofac Surg 2020; 50:96-103. [PMID: 32534847 DOI: 10.1016/j.ijom.2020.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 03/13/2020] [Accepted: 03/18/2020] [Indexed: 11/18/2022]
Abstract
The aim of this systematic review was to evaluate published evidence on the association between the use of antidepressants and complications involving dental implants. Two reviewers independently performed electronic searches of the MEDLINE/PubMed, Cochrane Library, and Scopus databases for relevant articles published up to May 30, 2019. This review was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The Newcastle-Ottawa Scale was used for the appraisal of the methodological quality of the studies included. A meta-analysis was performed to determine the risk of dental implant failure in individuals taking antidepressants. Five comparative observational studies were selected for this review; these included a total of 2056 participants with 5302 implants. The results suggest a risk ratio of 3.73 (95% confidence interval 1.85-7.52, P=0.0002) for implant failure in antidepressant users submitted to oral rehabilitation when compared to non-users. However, these studies did not present methodological rigour or standardize the drugs used. Thus, there is insufficient evidence for an association between antidepressant use and dental implant complications.
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Affiliation(s)
- C C G Silva
- Department of Oral and Maxillofacial Surgery, School of Dentistry, University of Pernambuco, Pernambuco, Brazil
| | - M S Dos Santos
- Department of Oral and Maxillofacial Surgery, School of Dentistry, University of Pernambuco, Pernambuco, Brazil
| | - J L G C Monteiro
- Department of Oral and Maxillofacial Surgery, School of Dentistry, University of Pernambuco, Pernambuco, Brazil
| | | | - B C do Egito Vasconcelos
- Department of Oral and Maxillofacial Surgery, School of Dentistry, University of Pernambuco, Pernambuco, Brazil.
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Domingos-Lopes MFP, Stanton C, Ross RP, Silva CCG. Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese. J Appl Microbiol 2020; 129:1428-1440. [PMID: 32500572 DOI: 10.1111/jam.14733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/27/2020] [Accepted: 05/26/2020] [Indexed: 01/30/2023]
Abstract
AIMS This study was designed to select lactic acid bacteria with histamine- and cholesterol-reducing abilities to be used as potential probiotics. METHODS AND RESULTS Thirty strains of lactic acid bacteria isolated from an artisanal raw milk cheese were screened for their abilities to degrade histamine, reduce cholesterol and hydrolyse bile salts. Strains were also screened for safety and probiotic traits, such as resistance to gastrointestinal conditions, adhesion to Caco-2 cells, resistance to antibiotics and presence of virulence genes. Two Lactobacillus paracasei strains presented high cholesterol- and histamine-lowering abilities, tested negative for the presence of virulence genes and showed susceptibility to most important antibiotics. These strains were also shown to possess desirable in vitro probiotic properties, revealed by tolerance to gastrointestinal conditions and high adhesion to intestinal cells. CONCLUSIONS Among the screened strains, Lb. paracasei L3C21M6 revealed the best cholesterol and histamine reducing abilities together with desirable probiotic and safety features to be used in food applications. SIGNIFICANCE AND IMPACT OF THE STUDY The strain L3C21M6 is a good candidate for use as a probiotic with histamine-degrading activity and cholesterol lowering effect. In addition, this strain could be use in dairy foods to prevent histamine food poisoning.
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Affiliation(s)
- M F P Domingos-Lopes
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente dos Açores (IITAA), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - C Stanton
- Teagasc Moorepark Food Reseach Centre, Fermoy, Cork, Ireland.,APC Microbiome Institute, University College Cork, Cork, Ireland
| | - R P Ross
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - C C G Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente dos Açores (IITAA), Universidade dos Açores, Angra do Heroísmo, Portugal
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Câmara SPA, Dapkevicius A, Silva CCG, Malcata FX, L. N. Enes Dapkevicius M. Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2019.1710844] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- S. P. A. Câmara
- Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Angra do Heroísmo, Portugal
- Faculty of Agricultural and Environmental Sciences, University of the Azores, Angra do Heroísmo, Portugal
| | - A. Dapkevicius
- Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Angra do Heroísmo, Portugal
- Higher School for Technologies, University of the Azores, Angra do Heroísmo, Portugal
| | - C. C. G. Silva
- Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Angra do Heroísmo, Portugal
- Faculty of Agricultural and Environmental Sciences, University of the Azores, Angra do Heroísmo, Portugal
| | - F. X. Malcata
- Department of Chemical Engineering, University of Porto, Oporto, Portugal
- LEPABE Laboratory of Process Engineering, Environment, Biotechnology and Energy, College of Engineering, University of Porto, Porto, Portugal
| | - Maria L. N. Enes Dapkevicius
- Food Technology Group, Institute of Agricultural and Environmental Research and Technology (IITA-A), University of the Azores, Angra do Heroísmo, Portugal
- Faculty of Agricultural and Environmental Sciences, University of the Azores, Angra do Heroísmo, Portugal
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Domingos-Lopes MFP, Lamosa P, Stanton C, Ross RP, Silva CCG. Isolation and characterization of an exopolysaccharide-producing Leuconostoc citreum strain from artisanal cheese. Lett Appl Microbiol 2018; 67:570-578. [PMID: 30218539 DOI: 10.1111/lam.13073] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/10/2018] [Accepted: 08/17/2018] [Indexed: 01/12/2023]
Abstract
High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS produced by Leuconostoc citreum L3C1E7 isolated from Pico cheese and characterize the strain for technological and probiotic potential. Purified EPS was isolated from the culture of L. citreum L3C1E7 by ethanol precipitation, with a yield of 520 mg ml-1 . The EPS-producing strain had a mucoid phenotype and average molecular weight of 5·88 × 106 Da. The structural characterization of the purified EPS was determined by 1 H, 13 C and two-dimensional NMR spectroscopy. EPS was composed of alternating α-(1→6)-linked and α-(1→3)-linked D-glucopyranyl units, suggesting the existence of an alternan. The strain was slow acidifying, produced diacetyl and displayed high esterase/lipase and aminopeptidase activities, which promote the desirable flavours in dairy products. Moreover, L. citreum showed moderate resistance to the adverse conditions of the gastrointestinal (GI) tract and high adhesion to GI cells. This work provides a better understanding of EPS produced by L. citreum and the potential application of EPS-producing strain in food and/or as a probiotic culture. SIGNIFICANCE AND IMPACT OF THE STUDY: Some LAB strains are known to use extracellular glycoside-hydrolase enzymes for synthesizing a diversity of exopolysaccharides (EPS) with potential application as natural additives to foods. Previous studies have identified an EPS-producing Leuconostoc citreum strain with immunomodulatory properties. This work provides a better understanding of EPS produced by this strain and the potential application of the strain in food fermentation and/or as a probiotic culture.
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Affiliation(s)
- M F P Domingos-Lopes
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - P Lamosa
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Oeiras, Portugal
| | - C Stanton
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland.,APC Microbiome Institute, University College Cork, Cork, Ireland
| | - R P Ross
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - C C G Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, Angra do Heroísmo, Portugal
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Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiol 2016; 63:178-190. [PMID: 28040167 DOI: 10.1016/j.fm.2016.11.014] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 11/18/2016] [Accepted: 11/20/2016] [Indexed: 12/22/2022]
Abstract
A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits. Isolates were evaluated according to safety and technological criteria. The most frequently observed genus identified by 16S rRNA sequencing analysis was Enterococcus, whereas API system mostly identified Lactobacillus. The highest percentages of antibiotic resistance were to nalidixic acid (95%), and aminoglycosides (64-87%). All isolates were sensitive to several beta-lactam antibiotics and negative for histamine and DNase production. Gelatinase activity was detected in 49.1% of isolates, 43% were able to degrade casein and 93% were α-hemolytic. Most enterococci presented virulence genes, such as gelE, asaI, ace. Diacetyl production was found to be species dependent and one strain (Leu. citreum) produced exopolysaccharides. Selected strains were further studied for technological application and were found to be slow acid producers in milk and experimental cheeses, a desirable trait for adjunct cultures. Two strains were selected on the basis of technological and safety application as adjunct cultures in cheese production and presented the best cheese aroma and flavor in consumer preference tests. This is the first effort to characterize Pico cheese LAB isolates for potential application as adjunct cultures; the results suggest the potential of two strains to improve the quality of this traditional raw milk product.
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Affiliation(s)
- M F P Domingos-Lopes
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - C Stanton
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland
| | - P R Ross
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - M L E Dapkevicius
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - C C G Silva
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal.
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Rosa HJD, Rego OA, Silva CCG, Alves SP, Alfaia CMM, Prates JAM, Bessa RJB. Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids. J Anim Sci 2014; 92:3701-14. [PMID: 24987081 DOI: 10.2527/jas.2013-6982] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Finishing Holstein young bulls exclusively on pasture generally results in very lean carcass and meat, but corn supplementation is expected to simultaneously improve carcass traits and intramuscular lipids (IML). The expected increase in IML would allow for a larger 18:2c9,t11 (CLA) deposition in meat without affecting the n-3 PUFA present in LM phospholipids (PL). Holstein bulls (n = 33) with initial BW of 423 ± 52.4 kg reared exclusively on pasture were assigned to 1 of 3 finishing period (85 d) diets: finished exclusively on pasture (P0) or finished on pasture and individually supplemented with 4 (P4) or 8 kg/d (P8) of ground corn. Final BW (546 ± 56.3 kg) was not affected (P > 0.05) by corn supplementation, but ADG increased (P < 0.01) with the increasing corn supplementation level from 1.23 kg/d for P0 to 1.44 kg/d for P4 and to 1.67 kg/d for P8. Subcutaneous fat depth in P0 bulls was 0.8 mm and increased (P < 0.001) in both P4 (2.9 mm) and P8 (2.7 mm) bulls, but no difference (P = 0.73) was observed between P4 and P8 bulls. Similarly, the IML increased with corn supplementation, from 1.84 g/100 g muscle in P0 to 2.96 in P4 and to 3.24 in P8, but no difference (P = 0.55) was found between P4 and P8 bulls. Corn supplementation decreased (P < 0.01) 18:1t11 in neutral lipids (NL) but not 18:2c9,t11 (P > 0.34). The 18:1t10 (mg/g total NL fatty acid [FA] ± SEM) were 2.5 ± 0.13 in P0, 5.5 ± 1.68 in P4, and 14.8 ± 3.18 in P8 bulls, being greater in P8 compared with P4 (P = 0.02). Total FA in muscle PL and SFA were unaffected, but increasing corn supplementation resulted (P < 0.001) in an increase of 18:2n-6 in PL by replacement of mostly the 18:1c9 and 18:3n-3. Notably, the total number of cis double bonds present in FA of PL remained constant (P = 0.74) with corn supplementation. Compared with P0, corn supplementation maintained (P > 0.05) the high n-3 PUFA content in meat (mg/100 g meat) and increased the 18:2c9,t11 (P = 0.028) and 18:1c9 (P < 0.001). However, increasing corn supplementation from 4 to 8 kg/d increased the 18:1t10 (P = 0.031) and had no effect on 18:2c9,t11. Therefore, supplementing grass-finished Holstein bulls with moderate amounts of ground corn (4 kg/d) increased carcass fat cover and IML, maintained n-3 PUFA, and increased 18:2c9,t11 content in meat, whereas greater corn supplementation (8 kg/d; P8) resulted in no further improvements.
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Affiliation(s)
- H J D Rosa
- CITAA, Departamento de Ciências Agrárias, Universidade dos Açores, 9701-851 Angra Heroísmo, Portugal
| | - O A Rego
- CITAA, Departamento de Ciências Agrárias, Universidade dos Açores, 9701-851 Angra Heroísmo, Portugal
| | - C C G Silva
- CITAA, Departamento de Ciências Agrárias, Universidade dos Açores, 9701-851 Angra Heroísmo, Portugal
| | - S P Alves
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - C M M Alfaia
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - J A M Prates
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
| | - R J B Bessa
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
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Ribeiro SC, Coelho MC, Todorov SD, Franco BDGM, Dapkevicius MLE, Silva CCG. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. J Appl Microbiol 2013; 116:573-85. [PMID: 24206097 DOI: 10.1111/jam.12388] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2013] [Revised: 10/18/2013] [Accepted: 11/05/2013] [Indexed: 12/19/2022]
Abstract
AIM Evaluate technologically relevant properties from bacteriocin-producing strains to use as starter/adjunct cultures in cheese making. METHODS AND RESULTS Eight isolates obtained from Pico cheese produced in Azores (Portugal) were found to produce bacteriocins against Listeria monocytogenes and three isolates against Clostridium perfringens. They were identified as Lactococcus lactis and Enterococcus faecalis and submitted to technological tests: growth at different conditions of temperature and salt, acid production, proteolysis, lipolysis, coexistence, enzymatic profile and autolytic capacity. Safety evaluation was performed by evaluating haemolytic, gelatinase and DNase activity, resistance to antibiotics and the presence of virulence genes. Some isolates presented good technological features such as high autolytic activity, acid and diacetyl production. Lactococcus lactis was negative for all virulence genes tested and inhibit the growth of all Lactic acid bacteria (LAB) isolates. Enterococci were positive for the presence of some virulence genes, but none of the isolates were classified as resistant to important antibiotics. CONCLUSIONS The bacteriocin-producing Lc. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some Enterococcus isolates. SIGNIFICANCE AND IMPACT OF THE STUDY Bacteriocin-producing strains presented important technological properties to be exploited as new adjunct culture for the dairy industry, influencing flavour development and improve safety.
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Affiliation(s)
- S C Ribeiro
- Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
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