RESUMO
The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability in diverse environmental conditions. The aim of this study was to evaluate the effect of rising temperatures for inactivation of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72-74 °C for 1 min) and ground meat (100 °C for 30 min). Spiking experiments were carried out in triplicate using TRIzol® reagent method associated with quantitative polymerase chain reaction (qPCR) TaqMan™ system combined with previous free RNA digestion. Success rate and efficiency recoveries of both viruses as well limit of detection of a method for each matrix were also conducted. The heat treatment applied here proved to be efficient to reduce the burden of norovirus GII in a range of 1-4 log10 genomic copies per gram (percentage ranging from 0.45 to 104.54%) in both matrices. The experiments in this study showed that the results of norovirus GII and murine norovirus 1 in tomato sauce and ground meat tested during thermal treatments cannot be generalized to other food matrices, since there may be food-specific protective effects, as the presence of different components, that can interfere in virus inactivation. Studies using different food matrices reinforce the importance to investigate viruses' inactivation thermal processes in foods due to the resistance of these viruses to adverse conditions, contributing to food security in food virology.
Assuntos
Norovirus , Animais , Manipulação de Alimentos , Genótipo , Temperatura Alta , Humanos , Carne , Camundongos , Norovirus/genética , Inativação de VírusRESUMO
Este trabajo se fundamenta en la evaluación de la actividad antiinflamatoria de extractos de sofrito de tomate, así como de compuestos estándares de la dieta mediterránea, usando un modelo experimental optimizado basado en larvas de pez cebra. La migración de neutrófilos en larvas de pez cebra de 96 horas post fertilización se indujo mediante una lesión y se potenció añadiéndole lipopolisacárido, dicha migración se visualizó y cuantificó mediante análisis de imagen. El efecto antiinflamatorio del extracto de tomate y de los compuestos utilizados fue correlacionado porcentualmente por la disminución de la migración de los neutrófilos. Los resultados muestran que el extracto de tomate presentó una reducción en la migración de neutrófilos de 40 % respecto al grupo control. Por otra parte, el ácido clorogénico y la cianidina presentes en el sofrito de tomate utilizados como estándares presentaron una disminución de la migración de neutrófilos de un 66,7 % y 62,5 % respectivamente. Estos porcentajes son comparables a los resultados observados en ensayos con drogas antiinflamatorias como la indometacina y piroxicam. Los resultados muestran que el extracto de sofrito de tomate presenta posible actividad antinflamatoria demostrada por la reducción de la migración de neutrófilos, además el modelo se mostró sensible y válido para ser aplicado en matrices alimentarias complejas(AU)
The main of this study was to evaluate the anti-inflammatory activity of tomato sofrito extracts, as well as standard compounds present in the Mediterranean diet, using an optimized experimental model based on zebrafish larvae. Neutrophil migration in zebrafish larvae 96 hours post fertilization was induced by a cut in the caudal fin and enhanced by adding lipopolysaccharide and was visualized and quantified by image analysis. The anti-inflammatory effect of tomato extract and the compounds used was correlated by the percentage decrease in the migration of neutrophils. The results showed that, tomato extract showed a reduction in neutrophil migration of 40% compared to the control group. Moreover, chlorogenic acid and cyanidin present in tomato sofrito sauce showed a decrease in neutrophil migration of 66.7% and 62.5% respectively. These percentages are comparable to the results observed in trials with anti-inflammatory drugs such as indomethacin and piroxicam. The results show that tomato sofrito extract has possible anti-inflammatory activity demonstrated by the reduction of neutrophil migration, furthermore the model was sensitive and valid to be applied in complex food matrices(AU)
Assuntos
Anti-Inflamatórios não Esteroides , Solanum lycopersicum , Dieta Mediterrânea , Anti-Inflamatórios , Neutrófilos , Peixe-Zebra , Carotenoides , Piroxicam , IndometacinaRESUMO
El consumo excesivo de sodio es causa importante de enfermedades no transmisibles incluyendo hipertensión. En esta investigación se evaluó una metodología sensorial para reducir el contenido de sodio en salsas de tomate y mayonesas, productos altamente consumidos en Costa Rica. Se caracterizaron, por triplicado, 16 salsas y 7 mayonesas comerciales para determinar los ingredientes más comunes y sus características físicoquímicas. Se comparó el contenido de sodio reportado en la etiqueta contra el valor determinado experimentalmente. Se formularon prototipos de ambos productos y se determinó el umbral de diferencia apenas perceptible (DAP) para el gusto salado utilizando el método de estímulo constante con 40 panelistas no entrenados (d'= 1, significancia de 0,05 y potencia de prueba de 0,95). Se contruyeron las curvas psicofísicas con concentraciones de sal entre 0,67% y 2,5% para salsa de tomate y 0,13% y 4,16% para mayonesa; obteniéndose DAPs de 0,51% y 0,26% respectivamente; equivalentes a 28,3% y 14,4% menos de sal en cada producto. Para la validación del umbral, se aplicó una prueba de discriminación 2-AFC con 40 panelistas comparando la formulación regular con la reducida en sodio. Los panelistas no detectaron diferencias significativas entre mayonesas (P>0,05) pero sí entre salsas (P<0,05), por lo que se aplicó una prueba de agrado con 112 consumidores y se determinó que la salsa reducida en sodio resultó de mayor o igual agrado que la contraparte. Estos resultados guiarían a la industria alimentaria regional hacia el mejoramiento del perfil nutricional de estos productos(AU)
The excessive consumption of sodium is an important cause of noncommunicable diseases including hypertension. This research aimed, using a sensorial methodology, to reduce sodium content in tomato sauces and mayonnaise, highly consumed products in Costa Rica. A total of 16 commercial sauces and 7 mayonnaises were characterized to determine their most common ingredients and physicochemical properties. The sodium content reported in the labed was compared against values obtained experimentally. Prototypes for both products were developed and the threshold for the just noticiable difference (JND) for salty flavor was determined using the constant stimulus method with 40 panelists (d'= 1, 0.05 significance and a test power of 0,95). Psychophysical curves were built with salt concentrations between 0.67% and 2.5% for tomato sauce and 0.13% and 4.16% for mayonnaise; obtaining JNDs of 0.51% and 0.26% respectively; equivalent to 28.3% and 14.4% less salt in tomato and mayonnaise. To validate the threshold, a discriminatory 2-AFC test with 40 panelists was performed to compare the regular formulations against those reduced in sodium. Panelists did not detect significant differences among mayonnaises (P>0.05) but they did found differences between sauces (P<0.05). Thus, for tomato sauce a consumer liking test with 112 consumers was performed and it was found that sodium reduced tomato sauce was equally or more liked than its counterpart. These results guide the regional food industry towards the improval of the nutritional profile of both products(AU)