RESUMO

Increasing evidence demonstrated the oral microbial community profile characteristics affected by conventional cigarettes smoking, but few studies focus on oral microbiome in response to electronic cigarettes (E-cigarettes). This study aimed to investigate the effect of E-cigarettes on the oral microbiome and to describe the difference of oral community profiles between E-cigarette smokers and tobacco smokers. 16S rRNA V4 gene sequencing was performed to investigate the oral microbial profiles of 5 E-cigarette smokers, 14 tobacco smokers, 8 quitting tobacco smokers, and 6 nonsmokers. The Chao1, ACE, and Shannon diversity indexes increased significantly in saliva samples collected from E-cigarette smokers and tobacco smokers compared to the non-smokers, and no significant difference was found in alpha diversity between E-cigarette smokers and tobacco smokers. The main phyla Proteobacteria, Firmicutes, Bacteroidetes, and Fusobacteria and major genera Neisseria, Streptococcus, Prevotellaceae, Fusobacterium, and Porphyromonas dominated in the smoking groups, while Actinobacteria, Proteobacteria, Firmicutes, Bacteroidetes, and Fusobacteria became the dominant phyla along with the genera Corynebacterium, Neisseria, Streptococcus, Actinomyces, and Porphyromonas in the nonsmokers. The differences in the phylum Actinobacteria and genus Corynebacterium contributed to various functional differences between smokers and nonsmokers. The difference on oral microbial and composition between E-cigarettes and common tobacco were associated with increased Prevotellaceae and decreased Neisseria. Additionally, smoking cessation could lead to re-establishment of the oral microbiome to that of nonsmokers. Our data demonstrate that E-cigarette smoking had different effects on the structure and composition of the oral microbial community compared to tobacco smoking. However, the short- and long-term impact of E-cigarette smoking on microbiome composition and function needs further exploration.

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RESUMO

The present study was undertaken to investigate the effects of Flammulinavelutipes stem base (FVS) on growth performance, microbial flora and volatile fatty acids of growing layers under heat stress condition. A total of 72 ISA Brown hens were randomly divided into six treatments: thermoneutral temperature control group (CON), heat stress control group (HS), heat stress antibiotic group (ANT) as positive control and heat stress FVS groups (20, 40 or 60 g/kg FVS). The experimental period had a duration of 28 d (days 84-112). On day 98, daily gain average was significantly higher (p 0.05) in the FVS groups than in the HS group. The number of bands in the FVS groups were higher (p 0.05) than in the HS group on day 98. The microbial similarity between the 60 g/kg FVS group and the HS group were the lowest on day 98. FVS groups specific bacteria were mainly Coprococcus comes, [Clostridium] papyrosolvens, Butyricicoccuspullicaecorumon day 98. Whereas on day 112, the FVS groups specific bacteria were mainly Parabacteroides distasonis, Coprobacterfastidiosus, Elusimicrobiumminutum. The content of acetic acid and butyric acid were higher (p 0.05) in 20 g/kg FVS group than in the CON group on day 112. In conclusion, FVS can lighten the adverse effect of heat stress by increasing the diversity of intestinal flora in growing layers.

Assuntos

RESUMO

The present study was undertaken to investigate the effects of Flammulinavelutipes stem base (FVS) on growth performance, microbial flora and volatile fatty acids of growing layers under heat stress condition. A total of 72 ISA Brown hens were randomly divided into six treatments: thermoneutral temperature control group (CON), heat stress control group (HS), heat stress antibiotic group (ANT) as positive control and heat stress FVS groups (20, 40 or 60 g/kg FVS). The experimental period had a duration of 28 d (days 84-112). On day 98, daily gain average was significantly higher (p 0.05) in the FVS groups than in the HS group. The number of bands in the FVS groups were higher (p 0.05) than in the HS group on day 98. The microbial similarity between the 60 g/kg FVS group and the HS group were the lowest on day 98. FVS groups specific bacteria were mainly Coprococcus comes, [Clostridium] papyrosolvens, Butyricicoccuspullicaecorumon day 98. Whereas on day 112, the FVS groups specific bacteria were mainly Parabacteroides distasonis, Coprobacterfastidiosus, Elusimicrobiumminutum. The content of acetic acid and butyric acid were higher (p 0.05) in 20 g/kg FVS group than in the CON group on day 112. In conclusion, FVS can lighten the adverse effect of heat stress by increasing the diversity of intestinal flora in growing layers.(AU)

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RESUMO

The objective of this review is to evaluate the concentration of fibrous carbohydrates and no fibrous in the diet of ruminants and the effects on ruminal microflora. Carbohydrates are the most abundant biomolecules nature, have structural and energetic function, the main energy source for ruminants. Can be classified according to their structure, function and nutritional point of view, the break of fibrous and non-fibrous carbohydrates. Carbohydrates are fermented in the rumen by action of microbial flora, which has its development directly affected by the type of carbohydrate, for the rumen microorganisms have specificity as to substrate fermenting. In addition to that, the rate of fermentation of carbohydrates in the rumen alters the rumen conditions, directly affecting the development of microorganisms present in it. The non-fibrous carbohydrates have a high rate of fermentation, leading to lowering of ruminal pH, influencing the development of the rumen flora, since the nonfibrous carbohydrates have low fermentation rate, and stimulate rumination and increased salivation animal, which aids in tamponade the pH of the rumen. Therefore, the balance in the supply of fibrous and non fibrous carbohydrate is important for maintaining stable rumen. The main product of ruminal fermentation of carbohydrates are the AGV"s, which are used by ruminants as the main energy source.(AU)

O objetivo da presente revisão é avaliar a concentração de carboidratos fibrosos e não fibrosos na dieta de ruminantes e os efeitos sobre a microbiota ruminal. Os carboidratos são as biomoléculas mais abundantes da natureza e exercem função estrutural e energética, sendo a principal fonte de energia para ruminantes. Eles podem ser classificados de acordo com sua estrutura e função, assim como do ponto de vista nutricional, o qual os dividem em carboidratos fibrosos e não fibrosos. Os carboidratos são fermentados no rúmen pela ação da flora microbiana, a qual tem seu desenvolvimento afetado diretamente pelo tipo de carboidrato, pois os microrganismos ruminais apresentam especificidade quanto ao substrato que fermentam. Além disso, a taxa de fermentação dos carboidratos no rúmen altera as condições do ambiente ruminal, afetando diretamente o desenvolvimento dos microrganismos nele presentes. Os carboidratos não fibrosos apresentam alta taxa de fermentação, levando à redução do pH ruminal e influenciando o desenvolvimento da flora ruminal; já os carboidratos não fibrosos apresentam baixa taxa de fermentação e estimulam a ruminação, bem como a maior salivação do animal, o que auxilia no tamponamento do pH do rúmen. Por essa razão, o equilíbrio no fornecimento de carboidratos fibrosos e não fibrosos é importante para manter o ambiente ruminal estável. O principal produto da fermentação ruminal dos carboidratos são os ácidos graxos voláteis (AGVs), que são utilizados pelos ruminantes como sua principal fonte energética. (AU)

Assuntos

RESUMO

The objective of this review is to evaluate the concentration of fibrous carbohydrates and no fibrous in the diet of ruminants and the effects on ruminal microflora. Carbohydrates are the most abundant biomolecules nature, have structural and energetic function, the main energy source for ruminants. Can be classified according to their structure, function and nutritional point of view, the break of fibrous and non-fibrous carbohydrates. Carbohydrates are fermented in the rumen by action of microbial flora, which has its development directly affected by the type of carbohydrate, for the rumen microorganisms have specificity as to substrate fermenting. In addition to that, the rate of fermentation of carbohydrates in the rumen alters the rumen conditions, directly affecting the development of microorganisms present in it. The non-fibrous carbohydrates have a high rate of fermentation, leading to lowering of ruminal pH, influencing the development of the rumen flora, since the nonfibrous carbohydrates have low fermentation rate, and stimulate rumination and increased salivation animal, which aids in tamponade the pH of the rumen. Therefore, the balance in the supply of fibrous and non fibrous carbohydrate is important for maintaining stable rumen. The main product of ruminal fermentation of carbohydrates are the AGV"s, which are used by ruminants as the main energy source.

O objetivo da presente revisão é avaliar a concentração de carboidratos fibrosos e não fibrosos na dieta de ruminantes e os efeitos sobre a microbiota ruminal. Os carboidratos são as biomoléculas mais abundantes da natureza e exercem função estrutural e energética, sendo a principal fonte de energia para ruminantes. Eles podem ser classificados de acordo com sua estrutura e função, assim como do ponto de vista nutricional, o qual os dividem em carboidratos fibrosos e não fibrosos. Os carboidratos são fermentados no rúmen pela ação da flora microbiana, a qual tem seu desenvolvimento afetado diretamente pelo tipo de carboidrato, pois os microrganismos ruminais apresentam especificidade quanto ao substrato que fermentam. Além disso, a taxa de fermentação dos carboidratos no rúmen altera as condições do ambiente ruminal, afetando diretamente o desenvolvimento dos microrganismos nele presentes. Os carboidratos não fibrosos apresentam alta taxa de fermentação, levando à redução do pH ruminal e influenciando o desenvolvimento da flora ruminal; já os carboidratos não fibrosos apresentam baixa taxa de fermentação e estimulam a ruminação, bem como a maior salivação do animal, o que auxilia no tamponamento do pH do rúmen. Por essa razão, o equilíbrio no fornecimento de carboidratos fibrosos e não fibrosos é importante para manter o ambiente ruminal estável. O principal produto da fermentação ruminal dos carboidratos são os ácidos graxos voláteis (AGVs), que são utilizados pelos ruminantes como sua principal fonte energética.

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RESUMO

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

RESUMO

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

RESUMO

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

RESUMO

Objetivou-se avaliar a flora microbiana no sêmen fresco e congelado de reprodutores caprinos, assim como a eficácia dos antibióticos estreptomicina, penicilina e gentamicina, na viabilidade de doses de sêmen congeladas. Foram utilizados 25 reprodutores de diferentes raças, submetidos a duas colheitas de sêmen através do método da vagina artificial, após higiene da região prepucial. A primeira colheita do sêmen foi realizada visando o exame microbiológico e a segunda teve como objetivo proceder a congelação, após diluição em leite desnatado, utilizando penicilina + estreptomicina (A1), gentamicina(A2) ou sem antibiótico (A3). Ao proceder a avaliação microscópica no sêmen fresco, evidenciou-se média de 87,92 ± 7,76 % de motilidade individual progressiva (MIP) e 4,96 ± 0,20 de vigor espermático. Em relação à avaliação bacteriana, constatou-se principalmente bactérias do gênero Staphylococcus spp e Bacillus sp. Após a congelação do sêmen, não foram evidenciadas diferenças (P>0,05) entre os grupos quantoa MIP e vigor espermático. Entretanto, na avaliação microbiológicapós-descongelação, a bactéria do gênero Staphylococcus spp esteve presente na maioria das amostras. Observou-se também que a gentamicina (13,3mg/mL) apresentou melhor atividade antimicrobianano processo de congelação do sêmen, concluindo-se que pode ser o antibiótico usado na congelação do sêmen de reprodutores caprinos.(AU)

The aim of this research was to evaluate the microbial flora in the fresh and frozen semen of goat reproducers, as well as the effectiveness of the antibiotics estreptomicin, penicillin and gentamicin in cryopreservation of semen. It were used 25 males of different breeds, submitted to two semen collect through the artificial vagina method after cleanliness of prepucial region. The first collection of semen aimed the microbiological exam. The second collection had as goal accomplish freezing, after dilution in skimmed milk, with penicillin+ estreptomicin (A1), gentamicin (A2) or control (A3). After microscopic evaluation, it was evidenced average of 87.92 ± 7.76% of MIP and 4.96 ± 0.20 of spermatic vigor in fresh semen. Regarding bacterin evaluation, it was verified, mostly, bacteria of the gender Sthaphylococcus spp and Bacillus sp. After semen cryopreservation, it was observed that there wasnt difference (P>0.05) among groups in MIP and spermatic vigor. However, in the microbiological evaluationof frozen-thawed semen, bacteria of Sthaphylococcus spp gender was present in great part of samples. Gentamicin (13.3mg/mL) promoted larger inhibition of the bacterial growth in the semen post-freezing, concluding that gentamicin can be the antibiotic used for freezing of goat semen.(AU)

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The knowledge of the normal conjunctival microflora in horses and the performance of sensibility tests with antibiotic and quimiotherapic drugs are fundamental for ocular diseases diagnostic and treatment. Conjunctival sac samples of healthy horses were obtained. Samplings were performed in Winter and Summer, using animals under different handling systems:hospitalization, stabulation and extensive system. The samplings were subjected to bacteriological examination and sensibility tests with antibiotic and quimiotherapic drugs. Normal conjunctival microflora in horses was composed of Gram-positive bactérias, Gram-negative bactérias and yeasts, such as: Bacillus subtillis, Stafilococcus spp., Streptococcus spp., Clostridiumspp., Enterobacterias, Candida spp.

O conhecimento da microbiota conjuntival normal de eqüinos e a realização de testes de sensibilidade diante de antibióticos e quimioterápicos são fundamentais para o diagnóstico e tratamento de afecções oculares. Colheram-se amostras do saco conjuntival de eqüinos isentos de afecções oculares e/ou sistêmicas que, eventualmente, pudessem levar ã alteração ocular. Essas coletas foram realizadas, durante o inverno e o verão, com animais sob diferentes formas de manejo: regime de hospitalização, de estabulação e extensivo. O material coletado foi submetido a exames bacteriológicos e a testes de sensibilidade diante de antibióticos e quimioterápicos. A microbiota conjuntival normal de eqüinos foi composta por bactérias Gram-positivas, Gram-negativas e leveduras, tais como: Bacillus subtillis, Stafilococcus spp., Streptococcus spp., Enterobactérias, Candida spp.