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The development and course of inflammatory bowel disease (IBD) are significantly influenced by inflammation and oxidative stress. Antioxidant therapy is a promising therapeutic option to enhance the clinical results of these individuals in this particular scenario. The purpose of this study is to assess the impact of curcumin, with or without piperine, on cytokines, fecal calprotectin (CalF), and oxidative stress enzymatic and non-enzymatic indicators in patients with IBD. METHODS: Patients with Crohn's disease (CD) or ulcerative colitis (UC) who were at least 18 years old and had intact liver and kidney function participated in this randomized, double-blind trial (trial registration: ensaiosclinicos.gov.br as RBR-89q4ydz). For 12 weeks, participants were randomly assigned to one of three groups: placebo, curcumin (1000 mg/day), or curcumin plus piperine (1000 mg + 10 mg/day). In order to examine oxidative stress indicators, CalF, and pro-inflammatory cytokines, blood and fecal samples were obtained, both prior to and following the intervention time. RESULTS: After adjusting for age, sex, and type of IBD, the curcumin plus piperine group had substantially higher serum levels of superoxide dismutase (SOD) than the placebo group (4346.9 ± 879.0 vs. 3614.5 ± 731.5; p = 0.041). There were no discernible variations between the groups in CalF, inflammatory markers, or other indicators of oxidative stress. CONCLUSIONS: In patients with inflammatory bowel disease (IBD), our study indicates that a 12-week curcumin plus piperine treatment effectively increases enzymatic antioxidant defense, especially SOD. These results demonstrate the potential therapeutic benefits of managing redox imbalance in individuals with IBD.

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The Aedes aegypti mosquito significantly impacts public health, with vector control remaining the most efficient means of reducing the number of arboviral disease cases. This study screened the larvicidal and pupicidal activity of common edible plant extracts. Piper nigrum L. (black pepper) extract production was optimized using accelerated solvent extraction (ASE) and validated following regulatory requirements using HPLC-PDA analytical methodology to quantify its major component-piperine. Larvicidal activity was determined for the standardized P. nigrum fruit ethanol extract (LC50 1.1 µg/mL) and piperine standard (LC50 19.0 µg/mL). Furthermore, 9-day residual activity was determined for the extract (4 µg/mL) and piperine (60 µg/mL), with daily piperine quantification. Semi-field trials of solid extract formulations demonstrated 24-day activity against Ae. aegypti larvae. Thus, the standardized P. nigrum extract emerges as a potential candidate for insecticide development to control the arboviral vector.

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An edible coating of sodium alginate incorporated with brown propolis (2.5%, 5%, 10%, and 15%) was applied to black pepper grains to improve microbiological quality over 30 days. Gas chromatography coupled with mass spectrometry identified 29 metabolites in the extract, mainly terpene compounds (51.74%), phenolic compounds (25.83%), and flavonoids (14.48%). Brown propolis showed greater antibacterial activity for Gram-positive bacteria (MIC from 0.1 to 0.5 mg.mL-1) and lower activity for Escherichiacoli (MIC 18 mg.mL-1). A 5% increase in propolis in the coating reduced Bacilluscereus counts by 7-fold, 9.4% for Staphylococcusaureus, and 5.4% for mesophilic bacteria. The edible sodium alginate coating containing brown propolis was effective in reducing microbes on black pepper, with a concentration of 15% propolis assuring the microbiological quality of the spice after 20 days.

Revestimento comestível de alginato de sódio incorporado com própolis marrom (2,5%, 5%, 10% e 15%) foi aplicado em grãos de pimenta-do-reino para melhorar a qualidade microbiológica ao longo de 30 dias. Análise de cromatografia gasosa associada à espectrometria de massa identificou 29 metabólitos no extrato, principalmente compostos terpênicos (51,74%), compostos fenólicos (25,83%) e flavonóides (14,48%). A própolis marrom apresentou maior atividade antibacteriana para bactérias Gram-positivas (CIM de 0,1 a 0,5 mg.mL-1) e menor atividade para Escherichia coli (CIM 18 mg.mL-1). Um aumento em 5% no revestimento da própolis reduziu a contagem de Bacillus cereus em sete vezes, 9,4% para Staphylococcus aureus e 5,4% para bactérias mesófilas. O revestimento comestível de alginato de sódio e própolis marrom foi eficaz na redução microbiana da pimenta-do-reino, em que a concentração de 15% de própolis garantiu a qualidade microbiológica da especiaria até 20 dias.

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ABSTRACT: An edible coating of sodium alginate incorporated with brown propolis (2.5%, 5%, 10%, and 15%) was applied to black pepper grains to improve microbiological quality over 30 days. Gas chromatography coupled with mass spectrometry identified 29 metabolites in the extract, mainly terpene compounds (51.74%), phenolic compounds (25.83%), and flavonoids (14.48%). Brown propolis showed greater antibacterial activity for Gram-positive bacteria (MIC from 0.1 to 0.5 mg.mL-1) and lower activity for Escherichiacoli (MIC 18 mg.mL-1). A 5% increase in propolis in the coating reduced Bacilluscereus counts by 7-fold, 9.4% for Staphylococcusaureus, and 5.4% for mesophilic bacteria. The edible sodium alginate coating containing brown propolis was effective in reducing microbes on black pepper, with a concentration of 15% propolis assuring the microbiological quality of the spice after 20 days.

RESUMO: Revestimento comestível de alginato de sódio incorporado com própolis marrom (2,5%, 5%, 10% e 15%) foi aplicado em grãos de pimenta-do-reino para melhorar a qualidade microbiológica ao longo de 30 dias. Análise de cromatografia gasosa associada à espectrometria de massa identificou 29 metabólitos no extrato, principalmente compostos terpênicos (51,74%), compostos fenólicos (25,83%) e flavonóides (14,48%). A própolis marrom apresentou maior atividade antibacteriana para bactérias Gram-positivas (CIM de 0,1 a 0,5 mg.mL-1) e menor atividade para Escherichia coli (CIM 18 mg.mL-1). Um aumento em 5% no revestimento da própolis reduziu a contagem de Bacillus cereus em sete vezes, 9,4% para Staphylococcus aureus e 5,4% para bactérias mesófilas. O revestimento comestível de alginato de sódio e própolis marrom foi eficaz na redução microbiana da pimenta-do-reino, em que a concentração de 15% de própolis garantiu a qualidade microbiológica da especiaria até 20 dias.

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This study aimed to evaluate the piperine content, essential oil composition, and multi-elemental composition of black pepper samples according to different drying methods and harvest season. Differences in essential oil composition and B, Ca, K, Mg, and S were noted according to sampling campaign, indicating secondary metabolism plant alterations. Mechanical drying resulted in essential oil composition changes due to high temperature exposure during processing. Increases in Fe and Cr contents when employing mechanical dryers with direct heating were also observed, due to direct contact with metallic structures and particulate material from the burning process. The As and Pb contents of several samples were higher than the maximum permissible limits, reaching 0.46 and 0.56 mg kg-1, respectively, thus surpassing legislation safety limitations for human consumption.

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Foot rot disease caused by Phytophthora capsici is a serious threat to black pepper cultivation in India and globally. High diversity exists among the Phytophthora isolates of black pepper and hence detailed investigations of their morphology and phylogenetic taxonomy were carried out in the present study. In order to resolve the diversity, 182 isolates of Phytophthora, collected from different black pepper-growing tracts of South India during 1998-2013 and maintained in the National Repository of Phytophthora at ICAR-Indian Institute of Spices Research, Kozhikode, were subjected to morphological, molecular and phylogenetic characterization. Morphologically all the isolates were long pedicellate with umbellate/simple sympodial sporangiophores and papillate sporangia with l/b ranging from 1.63 to 2.55 µm. Maximum temperature for the growth was ~ 34 °C. Chlamydospores were observed in "tropicalis" group, whereas they were absent in "capsici" group. Initial molecular studies using internal transcribed spacer (ITS) marker gene showed two clear cut lineages-"capsici-like" and "tropicalis-like" groups among them. Representative isolates from each group were subjected to host differential test, multilocus sequence typing (MLST) and phylogeny studies. MLST analysis of seven nuclear genes (60S ribosomal protein L10, beta-tubulin, elongation factor 1 alpha, enolase, heat shock protein 90, 28S ribosomal DNA and TigA gene fusion protein) clearly delineated black pepper Phytophthora isolates into two distinct species-P. capsici and P. tropicalis. On comparing with type strains from ATCC, it was found that the type strains of P. capsici and P. tropicalis differed from black pepper isolates in their infectivity on black pepper. The high degree of genetic polymorphism observed in black pepper Phytophthora isolates is an indication of the selection pressure they are subjected to in the complex habitat which ultimately may lead to speciation. So based on the extensive analysis, it is unambiguously proved that the foot rot disease of black pepper in India is predominantly caused by two species of Phytophthora, viz. P. capsici and P. tropicalis. Presence of multiple species of Phytophthora in the black pepper agro-ecosystem warrants a revisit to the control strategy being adopted for managing this serious disease. The silent molecular evolution taking place in such an ecological niche needs to be critically studied for the sustainable management of foot rot disease.

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The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.

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The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.

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The semisynthesis of 15 new thymol derivatives was achieved through Williamson synthesis and copper-catalyzed azide-alkyne cycloaddition (CuAAC) approaches. The reaction of CuAAC using the "Click Chemistry" strategy, in the presence of an alkynyl thymol derivative and commercial or prepared azides, provided nine thymol derivatives under microwave irradiation. This procedure reduces reaction time and cost. All molecular entities were elucidated by 1H and 13C NMR, IR, and HRMS data. These derivatives were evaluated in vitro for their fungicidal activity against Fusarium solani sp. Among the nine triazolic thymol derivatives obtained, seven of them were found to have moderated antifungal activity. In contrast, naphthoquinone/thymol hybrid ether 2b displayed activity comparable with that of the commercial fungicide thiabendazole. The structure-activity relationship for the most active compound 2b was discussed, and the mode of action was predicted by a possible binding to the fungic ergosterol and interference of osmotic balance of K+ into the extracellular medium.

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Black pepper is one of the most consumed spices all over the world. Due to its high demand and nutritional value, a metabolomics approach based on GC-Orbitrap-HRMS fingerprinting and chemometrics was applied to assess its geographical traceability and processing authenticity. GC-HRMS-based fingerprints were obtained using a simple ultrasound-assisted extraction method, which may be easily implemented in routine activities of quality control. Unsupervised methods, such as principal component analysis (PCA), were performed for sample overview according to the investigated origins (Brazil, Vietnam, and Sri Lanka) and processing (sterilized vs nonsterilized samples). Further orthogonal partial least squares discriminant analysis (OPLS-DA) models were validated by cross- and external validation, providing satisfactory performance for geographical and processing authentication, as well as excellent predictive ability for further samples. Furthermore, reliable putative identification of 12 key metabolites (markers) was performed, highlighting the feasibility of combining untargeted GC-HRMS analysis with chemometrics for quality control of black pepper.

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To elucidate defense mechanisms of Piper nigrum against fusariosis, an experiment based on co-inoculation of arbuscular mycorrhizal fungi (AMF) and Fusarium solani f. sp. piperis was performed. Variations in secondary metabolism in plants infected with F. solani f. sp. piperis (FUS) and co-inoculated with AMFs and F. solani (AMF + FUS) were monitored at 7- and 21-days post inoculations (dpi). The pathogen induced a decrease in oxygenated sesquiterpenes (82.0-77.4%), and changes in the concentrations of the main compounds, α-muurolene, α-muurolol, and 2E-hexenal in the leaves. It was observed that the concentration of 2E-hexenal decreased at 7 dpi, α-muurolene decreased at 21 dpi, and α-muurolol increased at 21 dpi. There was a prevalence of sesquiterpene and monoterpene hydrocarbons in the roots, such as ß-caryophyllene, δ-elemene, and limonene. The infection and co-inoculation induced greater production of phenolics in the roots at 7 dpi. The enzymatic activity of phenylalanine ammonia-lyase decreased in the leaves at 21 dpi and in the roots on both days, while the lipoxygenase activity decreased only in the roots at 21 dpi. The results demonstrated that co-inoculation with AMFs and F. solani induces changes in the defense metabolism of P. nigrum, but it is not efficient in the biocontrol of fusariosis during the evaluated period.

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The use of residues from the black pepper bean drying process as fertilizer for agricultural crops implies the need to know the dynamics of their decomposition and release of the nutrients to guide its management, especially regarding the best time of its application in the soil. This study aimed to evaluate the dynamics of organic carbon and nitrogen during the mineralization process of this residue. The experiment was conducted in a completely randomized design with ten treatmentsrelated to different post-disposal periods to the soil (0, 7, 13, 20, 27, 34, 48, 69, 98, 147days). Samples were collected to quantifyeasily oxidized organic carbon (OCeo), organic nitrogen (ON) and the determinations of their respective mineralized fractions. The evaluation of OCeo mineralization, being more stable and less susceptible to climatic variations, was the most appropriate for estimatingthe mineralized fraction of the residue. The application of the residue in dystrophic Yellow Red Latosol soil during the month of August provides, after 140 days, OCeo and ON mineralized fractions around 99 and 60%, respectively, in the climatic conditions of Espirito Santo state, Brazil.(AU)

A utilização de resíduos do processo de secagem de pimenta-do-reino como fertilizante de lavouras deve considerar a dinâmica de sua decomposição e liberação dos nutrientes, para orientar o seu manejo, principalmente quanto à melhor época de sua aplicação no solo. Este estudo teve como objetivo avaliar a dinâmica do carbono orgânico edo nitrogênio durante o processo de mineralização desse resíduo. O experimento foi conduzido em delineamento inteiramente casualizado com dez tratamentos, correspondentes ao tempo de pós-disposição ao solo (0, 7, 13, 20, 27, 34, 48, 69, 98, 147 dias), quando amostras foram coletadas para a determinação de carbono orgânico facilmente oxidado (OCeo), nitrogênio orgânico (ON) e suas respectivas frações mineralizadas. A avaliação da mineralização do OCeo,por ser mais estável e menos suscetível às variações climáticas, foi a mais apropriada para a estimativa da fração mineralizada do resíduo. A aplicação do resíduo em solo de Latossolo Vermelho Amarelo distrófico durante o mês de agosto proporciona, após 140 dias, frações mineralizadas OCeo e ON em torno de 99 e 60%, respectivamente, nas condiçõesclimáticas do estado do Espírito Santo, Brasil.(AU)

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The use of residues from the black pepper bean drying process as fertilizer for agricultural crops implies the need to know the dynamics of their decomposition and release of the nutrients to guide it’s management, especially regarding the best time of its application in the soil. This study aimed to evaluate the dynamics of organic carbon and nitrogen during the mineralization process of this residue. The experiment was conducted in a completely randomized design with ten treatmentsrelated to different post-disposal periods to the soil (0, 7, 13, 20, 27, 34, 48, 69, 98, 147days). Samples were collected to quantifyeasily oxidized organic carbon (OCeo), organic nitrogen (ON) and the determinations of their respective mineralized fractions. The evaluation of OCeo mineralization, being more stable and less susceptible to climatic variations, was the most appropriate for estimatingthe mineralized fraction of the residue. The application of the residue in dystrophic Yellow Red Latosol soil during the month of August provides, after 140 days, OCeo and ON mineralized fractions around 99 and 60%, respectively, in the climatic conditions of Espirito Santo state, Brazil.

A utilização de resíduos do processo de secagem de pimenta-do-reino como fertilizante de lavouras deve considerar a dinâmica de sua decomposição e liberação dos nutrientes, para orientar o seu manejo, principalmente quanto à melhor época de sua aplicação no solo. Este estudo teve como objetivo avaliar a dinâmica do carbono orgânico edo nitrogênio durante o processo de mineralização desse resíduo. O experimento foi conduzido em delineamento inteiramente casualizado com dez tratamentos, correspondentes ao tempo de pós-disposição ao solo (0, 7, 13, 20, 27, 34, 48, 69, 98, 147 dias), quando amostras foram coletadas para a determinação de carbono orgânico facilmente oxidado (OCeo), nitrogênio orgânico (ON) e suas respectivas frações mineralizadas. A avaliação da mineralização do OCeo,por ser mais estável e menos suscetível às variações climáticas, foi a mais apropriada para a estimativa da fração mineralizada do resíduo. A aplicação do resíduo em solo de Latossolo Vermelho Amarelo distrófico durante o mês de agosto proporciona, após 140 dias, frações mineralizadas OCeo e ON em torno de 99 e 60%, respectivamente, nas condiçõesclimáticas do estado do Espírito Santo, Brasil.

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MAIN CONCLUSION: A new Piper nigrum cysteine proteinase inhibitor, PnCPI, belonging to group I of phytocystatins, with inhibitory activity against papain and growth of Fusarium solani f. sp. piperis, was isolated and characterized. Previous studies (de Souza et al. 2011) have identified a partial cDNA sequence of putative cysteine proteinase inhibitor differentially expressed in roots of black pepper (P. nigrum L.) infected by F. solani f. sp. piperis. Here, we aimed to isolate the full-length cDNA and genomic sequences of the P. nigrum cysteine proteinase inhibitor gene, named PnCPI. Sequence analyses showed that the PnCPI gene encodes a deduced protein of 108 amino acid residues with a predicted molecular mass of 12.3 kDa and isoelectric point of 6.51. Besides the LARFAV-like sequence, common to all phytocystatins, PnCPI contains three conserved motifs of the superfamily cystatin: a glycine residue at the N-terminal region, the QxVxG reactive site more centrally positioned, and one tryptophan in the C-terminal region. PnCPI, belonging to group I of phytocystatins, showed high identity with cystatins isolated from several plant species. Sequence analyses also revealed no putative signal peptide at the N-terminal of PnCPI, as well as no introns within the genomic sequence corresponding to the PnCPI coding region. Molecular modeling showed the ability of PnCPI to interact with papain, while its inhibitory activity against this protease was confirmed after heterologous expression in Escherichia coli. The effects of heat treatments on the inhibitory activity of recombinant PnCPI, rPnCPI, were evaluated. In addition, rPnCPI exhibited in vitro activity against F. solani f. sp. piperis, revealing a new cystatin with the potential antifungal application. The identification of PnCPI as a functional cystatin able to inhibit the in vitro growth of F. solani f. sp. piperis indicates other factors contributing to in vivo susceptibility of black pepper to root rot disease.

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Arbuscular mycorrhizal fungi (AMF) have been used to promote numerous benefits to plants. In this study, we evaluated the symbiosis between AMF species (Rhizophagus clarus, Claroideoglomus etunicatum) and Piper nigrum L. 'Bragantina'. Volatile compounds, lipoxygenase (LOX) and phenylalanine ammonia-lyase (PAL) activities, and total phenolic content were monitored from 1 to 60 days post-inoculation (dpi). Hyphae, arbuscles, and vesicles were observed during the root colonization. In the leaves, AMF induced an increase of sesquiterpene hydrocarbons (54.0%-79.0%) and a decrease of oxygenated sesquiterpenes (41.3%-14.5%) at 7 dpi and 60 dpi (41.8%-21.5%), respectively. Cubenol, the main volatile compound of leaves, showed a significant decrease at 7 dpi (21.5%-0.28%) and 45 dpi (20.4%-18.42%). ß-caryophyllene, the major volatile compound of the roots, displayed a significant reduction at 45 dpi (30.0%-20.0%). LOX increased in the roots at 21, 30, and 60 dpi. PAL was higher in leaves during all periods, except at 60 dpi, and increased at 21 and 45 dpi in the roots. The total phenolic content showed a significant increase only in the roots at 30 dpi. The results suggested that AMF provided changes in the secondary metabolism of P. nigrum, inducing its resistance.

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A new genus of lady beetle, Moiradiomus gen. nov. (Coleoptera: Coccinellidae Latreille, 1807: Diomini Gordon, 1999 ), and four new species are described from Costa Rica, representing the first known occurrences of obligate phytophagous lady beetle species outside of the tribe Epilachnini Mulsant, 1846 (sens. Slipinski 2007). The new species are described, illustrated and keyed, and their life histories discussed. Each species of Moiradiomus occurs on a separate species of Piper L., 1753 (Piperaceae Giseke, 1792), where the larva constructs a small silken tent between leaf veins and inside this shelter induces the production of food bodies, which are its exclusive source of food. Background information is provided on lady beetle trophic relations and other insect/Piper symbioses. The taxonomic history of Diomus Mulsant, 1850 and related species in the tribe Diomini is reviewed and existing errors in observation, interpretation, identification, and classification are corrected in order to provide a more meaningful context for understanding the new genus. The tribe Diomini is rediagnosed and recircumscribed to include Diomus, Decadiomus Chapin, 1933, Heterodiomus Brèthes, 1925, Dichaina Weise, 1923, Andrzej Slipinski, 2007, and Moiradiomus. Magnodiomus Gordon, 1999 and Erratodiomus Gordon, 1999 are removed from Diomini and transferred to Hyperaspidini Costa, 1849, subtribe Selvadiina Gordon, 1985 stat. nov. Mimoscymnus Gordon, 1994 and Planorbata Gordon, 1994, originally described in Coccidulini Mulsant, 1846 are also transfered to Hyperaspidini and placed in Mimoscymnina subtribe nov. (type genus Mimoscymnus). The main morphological characters distinguishing Diomini and Hyperaspidini are described and illustrated. A key to genera of Diomini sensu novo is provided. The identification of the Australian Diomus species illustrated in Gordon's publication on North American lady beetles is corrected from D. pumilio Weise, 1885 to D. tenebricosus (Boheman, 1859), however specimens recently collected in California do not match these genitalic illustrations and are identified as true D. pumilio. The following species of Diomus are transferred to Decadiomus as new combinations: D. balteatus (LeConte, 1878), D. floridanus (Mulsant, 1850), D. amabilis (LeConte, 1852), D. liebecki (Horn, 1895), D. myrmidon (Mulsant, 1850), D. humilis (Gordon, 1976), D. pseudotaedatus (Gordon, 1976), D. taedatus (Fall, 1901), D. bigemmeus (Horn, 1895), and D. austrinus (Gordon, 1976). Decadiomus seini Segarra, 2014 is placed as a junior synonym of D. austrinus. The following new species of Moiradiomus are described: M. clotho sp. nov., M. lachesis sp. nov., M. atopos sp. nov., M. nanita sp. nov.

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Quatro tipos de condimentos, Bixa orellana L.(urucum), Cuminum cyminum L. (cominho), Curcumalonga L. (açafrão) e Piper nigrum L. (pimenta-do-reino), provenientes de feiras livres e de supermercados da cidade de Teresina-PI, Brasil, foram avaliados quanto à contaminação por fungos. Das 36 amostras analisadas, 28 (77,77%) apresentaram resultado positivo e 12 espécies fúngicas foram identificadas. Os valores das unidades formadoras de colônias por grama de produto (UFC/g) detectado nas amostras de condimentos comercializados nas feiras livres e industrializados foram maiores do que os do padrão federal de referência, variando de 8,6 × 103 a 1,3 × 105. Não houve diferença significativa entre esses valores. Aspergillus foi o gênero predominante, com seis espécies identificadas, seguido do gênero Penicillium (três espécies). Das amostras de corante, cominho e açafrão, provenientes das feiras livres, nos condimentos foram detectados os maiores valores de UFC/g, respectivamente, para as espécies Exserohilum mcginnisii, Absidia corymbifera e Aspergillus nidulans. Os condimentos analisados neste estudo mostraram a contaminação por fungos potencialmente patogênicos e produtores de micotoxinas, os quais podem constituir um risco para a saúde dos consumidores. (AU)

Four types of spices, Bixa orellana L. (annatto), Cuminum cyminum L.(cumin), Curcuma longa L. (turmeric) and black Piper nigrum L. (black pepper) collected from street markets and supermarkets in the city of Teresina, PI, Brazil, were examined for mould contamination. Of 36 samples evaluated, 28 (77.77%) were positive and 12 fungal species were identified. The values of colony forming units per g (CFU/g), detected in spices samples from street markets and supermarkets, were higher than those established by the federal reference limit, ranging from 8.6 × 103 to 1.3 × 105; and no significant differences were observed among them. The most predominant fungal genera were Aspergillus and Penicillium, with six and three identified species respectively. Annatto, cumin and turmeric, collected from street markets, showed the highest CFU/g values for Exserohilum mcginnisii, Absidia corymbifera and Aspergillus nidulans, respectively. The spices evaluated in this study showed contamination with potentially pathogenic fungi and mycotoxicogenic species, which might be a health hazard for humans. (AU)

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Os condimentos são importantes do ponto de vista microbiológico, já que quando produzidos e/ou comercializados em condições higiênicas precárias, favorecem o crescimento de microrganismos. Considerando tal fato, foram realizads análises microbiológicas em canela, colorífico, cominho e pimenta do reino artesanais e obtidos industrialmente , quanto ao Número Mais Provável (NMP) de coliformes; contagem de Staphylococcus aureus, Bacillus cereus, fungos e leveduras e pesquisa de Escherichia coli e Salmonella spp. Os resultados foram analisados através de Modelos Lineares Generalizados (GLM), com processo de Stepwise, ao nível de 5,0 por cento de probabilidade. Resultados negativos foram obtidos em todas as amostras para Staphylococcus aureus; a presença de Salmonella spp só foi confirmada em duas (2,08 por cento) amostras de condimentos industrializados (ComC e PrD), estando estes condimentos em condições sanitárias insatisfatórias e impróprios para o consumo humano; todas as amostras estavam em condições sanitárias satisfatórias de acordo com a legislação vigente para coliformes fecais; a presença de Escherichia coli foi confirmada em dez (10,42 por cento) das 96 amostras analisadas; 16 (16,67 por cento) amostras apresentavam-se contaminadas por B. cereus, estando três (3,13 por cento) dentro do padrão microbiológico e 13 (13,5 por cento) fora dos padrões aceitáveis; 40 (41,67 por cento) amostras estavam dentro dos padrões microbiológicos para fungos e leveduras, enquanto que 46 (47,92 por cento) estavam acima do limite estabelecido. Os resultados demonstraram que os condimentos, quando produzidos e/ou comercializados em condições higiênico-sanitárias insatisfatórias, podem veicular microrganismos potencialmente patogênicos.(AU)

Spices are important when observed under a microbiological point of view, once that when they are produced and/or commercialized in low hygenic conditions there is a favourable development of microorganisms. Considering this fact, microbiological analysis were executed on cinnamon, colourific, eu min and black pepper obtained by industrialand handicrafted means, asfor the NMP of coliforms; enumerated Staphylococcus aureus, Bacillus cereus, fungi and yeasts and search of Escherichia coli and Salmonella spp. The data were analysed by the Generalized Linear Models (GLM), Stepwise procedure, at a probability leoel of 5%. Negative results were obtained in all the samples for Staphylococcus aureus; the presence of Salmonella spp was only detected in two (2,08%) samples of industrialized spices (ComC and PrD) being these spices in unsatisfactory sanitary conditions and improper for human consume; all the samples were in satisfactory sanitary conditions as for the actual legislation for fecal coliforms; the presence of Escherichia coli was confirmed in ten (10,42%) of the 96 analysed samples; 16 (16,67%) samples were contaminated by B. Cereus, being three (3,13%) included in the microbiological standard and 13 (13,54%) out of the acceptable standards; 40 (41,67%) samples were in the microbiological standard for fungi and yeasts, while 46 (47,92%) were over the established limit. The results showed that spices, when produced and/or commercialized in insatisfactory hygienical sanitary conditions, may transmit potencial pathogenic microorganisms. (AU)

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RESUMO

As especiarias e seus derivado têm sido usados no preparo de alimentos há milhares de anos, conferindo-lhes sabor e aroma diferenciados. A açäo inibitória das especiarias e seus extratos nos diferentes microorganismos tem sido relatada. O objetivo deste trabalho foi avaliar a açäo antibacteriana da pimenta do reino preta moída (Piper nigrum L.) e de seu óleo essencial frente a uma cepa de Salmonella Rubislaw. Os efeitos da pimenta e seu óleo adicionados em meios de cultura foram avaliados em dois experimentos. No primeiro foram preparados dois tipos de meio de cultura sólidos, um com 1 por cento de pimenta do reino e o outro com 1 por cento de óleo esencial diluído em etanol, adicionados de caldo tripticase de soja (TSB) e ágar. As semeaduras foram feitas em superfície de diluiçöes decimais (10-1 até 10-7) da cepa de S. Rubislaw, em fase estacionária. Após a incubaçäo a 35 graus C durante 24 a 48h, procedeu-se a contagem das colônias. No segundo experimento, 1mL da diluiçäo 10-3 da mesma cepa, em fase estacionária, foi adicionada a 100mL deTSB com o óleo diluído em etanol, para uma concentraçäo final de 100ug/mL. Após 24h de incubaçäo a 35 graus C foram realizadas contagens padräo em placas. Os resultados obtidos nos experimentos näo demonstraram efeito inibitório da pimenta do reino preta moída e de seu óleo essencial na cepa estudada

Spices and their derivatives have been used in food housekeeping for thousands of years,bringing about differentiated flavor and aroma. Inhibitory action of the spices and their extracts on thedifferent microorganisms has been reported. The objective of this work was to evaluate the antibacterialaction of the ground black pepper (Piper nigrum L.) and of its essential oil on Salmonella Rubislaw strainculture. The effect of the pepper and its oil addition in culture medium was evaluated in two experiments.In the first one two types of solid culture medium had been prepared, one with 1% of ground black pepperand the other with 1% ethanol oil solution, added to broth tripticase soy (TSB) and agar. Sowings ofdilutions (10-1 up to 10-7) of the Salmonella strain, in stationary phase had been made in agar surface. Afterincubation at 35ºC for 24/48h, standard count method was carried out. In a second experiment, 1mL of thesame strain dilution 10-3, in stationary phase, was added to 100ml of TSB with the oil diluted in ethanol, toa final concentration of 100µg/mL. Standard count was carried out after 24h of incubation at 35ºC. Theresults gotten in the experiments had not demonstrated inhibitory effect of the ground black pepper and itsessential oil for the studied strain

Assuntos

RESUMO

Black pepper (Piper nigrum, L.) is usually grown in soils of low natural fertility and high aluminum saturation. An experiment using young plants of the Guajarina cultivar grown in nutrient solution was carried out in order to verify the effects of aluminum on the growth and chemical composition and determine the concentration in the substrate which causes toxicity symptoms. Aluminum was added to the nutrient solution at the rates of 0, 5, 10, 15, 20 and 40 mg/L. The initial symptom of Al toxicity was a slower development of the roots, which were thicker than those of the control. Dry weight increased when aluminum supply increased from 0 to 15 ppm Al; correspondingly there was a higher uptake of P, K, Ca, Mg, Mn, Fe and AL It appears that black pepper is tolerant to Al concentrations as high as 20 mg/L. Higher rates cause nutritional disturbances and reduction in growth.

A pimenteira do reino (Piper nigrum, L.) vem sendo cultivada, em sua maior parte, em áreas com solos de baixa fertilidade natural, caracterizadas por baixa saturação por bases, alta saturação de alumínio e acidez elevada. Visando estudar os efeitos do alumínio sobre a cultura foi conduzido um experimento com a cultivar Guajarina em solução nutritiva. As doses de alumínio estudadas foram: 0; 5; 10; 15; 20 e 40 mg/L. O sintoma inicial de toxidez de alumínio foi caracterizado por um retardamento no crescimento radicular, com aumento no diâmetro das raízes. Observou-se efeito positivo do alumínio na produção de matéria seca com adição de até 15 mg/L na solução, o que correspondeu a maior absorção de P, K, Ca, Mg, Mn, Fe e AL Concluiu-se que a pimenteira é tolerante à presença de concentrações de Al inferiores a 20 mg/L no substrato. Doses superiores provocam distúrbios nutricionais com redução no crescimento da planta.