RESUMO
The objective of this study was to verify methods of preservation of raw milk samples for physical-chemical analysis and bacterial count patterns. In Experiment 1, the experimental design was a factorial arrangement with three preservatives × two temperatures × five storage times. At seven days of storage, the samples with no preservative had higher total bacterial counts (TBC). However, the fat content increased in the refrigerated samples. The levels of protein, lactose and defatted solids were influenced by the analysed variables and by the interaction between them. Milk pH was influenced by the type of preservative and the duration of storage. Experiment 2 involved an evaluation of the influence of initial TBC, temperature and storage days. The factorial arrangement involved two TBCs × two temperatures × five storage times. The TBC, pH and total solid content of milk were influenced by the analysed variables. There was a quadratic pattern for TBC over storage days. With regard to fat, there was an effect of the initial TBC and storage temperature. Protein and lactose increased, with subsequent stabilisation. Samples with high initial TBC presented higher total solids levels. There was an effect of the interaction between TBC and temperature, and between temperature and storage days. For TBC analysis, the use of azidiol as a preservative is dependent on the use of refrigeration during storage. For physical-chemical analysis, the use of bronopol is indicated.(AU)
Assuntos
Leite/microbiologia , Conservantes de Alimentos/efeitos adversos , Fenômenos Químicos , Qualidade dos Alimentos , Carga BacterianaRESUMO
The objective of this study was to verify methods of preservation of raw milk samples for physical-chemical analysis and bacterial count patterns. In Experiment 1, the experimental design was a factorial arrangement with three preservatives × two temperatures × five storage times. At seven days of storage, the samples with no preservative had higher total bacterial counts (TBC). However, the fat content increased in the refrigerated samples. The levels of protein, lactose and defatted solids were influenced by the analysed variables and by the interaction between them. Milk pH was influenced by the type of preservative and the duration of storage. Experiment 2 involved an evaluation of the influence of initial TBC, temperature and storage days. The factorial arrangement involved two TBCs × two temperatures × five storage times. The TBC, pH and total solid content of milk were influenced by the analysed variables. There was a quadratic pattern for TBC over storage days. With regard to fat, there was an effect of the initial TBC and storage temperature. Protein and lactose increased, with subsequent stabilisation. Samples with high initial TBC presented higher total solids levels. There was an effect of the interaction between TBC and temperature, and between temperature and storage days. For TBC analysis, the use of azidiol as a preservative is dependent on the use of refrigeration during storage. For physical-chemical analysis, the use of bronopol is indicated.
Assuntos
Conservantes de Alimentos/efeitos adversos , Fenômenos Químicos , Leite/microbiologia , Carga Bacteriana , Qualidade dos AlimentosRESUMO
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.
Assuntos
Comportamento do Consumidor , Fast Foods , Preferências Alimentares , Conservantes de Alimentos , Carne , Óleos Voláteis , Origanum/química , Adulto , Animais , Antioxidantes/efeitos adversos , Brasil , Bovinos , Análise por Conglomerados , Comportamento do Consumidor/economia , Cruzamentos Genéticos , Fast Foods/economia , Feminino , Aromatizantes/efeitos adversos , Preferências Alimentares/etnologia , Conservantes de Alimentos/efeitos adversos , Humanos , Masculino , Carne/economia , Pessoa de Meia-Idade , Óleos Voláteis/efeitos adversos , Origanum/efeitos adversos , Análise de Componente Principal , Propriedades de Superfície , Paladar , Adulto JovemRESUMO
The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E. coli O157:H7, were treated with different combinations of antimicrobials and assessed for microbiological and physicochemical parameters during storage (6C for 20 d). Treatments that presented the greatest antimicrobial effects were subjected to sensory evaluation. Combinations of 20â¯mg/kg NIâ¯+â¯125⯵L/kg GOâ¯+â¯62.5⯵L/kg AITC or 20â¯mg/kg NIâ¯+â¯62.5⯵L/kg GOâ¯+â¯125⯵L/kg AITC were effective in reducing E. coli O157H7 and spoilage lactic acid bacteria, and maintained the physicochemical characteristics of fresh sausage. Combinations of NI, GO and AITC were effective to improve the safety and the shelf life of fresh sausage, with no impact on its sensory acceptance.
Assuntos
Antibacterianos , Conservantes de Alimentos , Alho/química , Isotiocianatos , Produtos da Carne/análise , Nisina/análogos & derivados , Óleos Voláteis , Animais , Antibacterianos/efeitos adversos , Brasil , Bovinos , Fenômenos Químicos , Escherichia coli O157/crescimento & desenvolvimento , Escherichia coli O157/isolamento & purificação , Conservantes de Alimentos/efeitos adversos , Inocuidade dos Alimentos , Armazenamento de Alimentos , Humanos , Isotiocianatos/efeitos adversos , Lactobacillus plantarum/crescimento & desenvolvimento , Lactobacillus plantarum/isolamento & purificação , Produtos da Carne/efeitos adversos , Produtos da Carne/microbiologia , Testes de Sensibilidade Microbiana , Viabilidade Microbiana , Nisina/efeitos adversos , Óleos Voláteis/efeitos adversos , Refrigeração , Sensação , Sus scrofa , PaladarRESUMO
Postharvest losses of fruits and vegetables can reach up to 25% in developed and up to 50% in developing countries. (Sub)tropical fruits are especially susceptible because their protecting peel can easily be damaged. Traditionally used pesticides are associated to environmental pollution and possible harmful health effects. An alternative are biocontrol agents (BCA), means bacteria or yeasts applied onto the fruits to inhibit the growth of phytopathogens. Many reports on their effectiveness have been published, however, reports on their harmlessness to consumers are still rare. Culture extracts of six BCAs, tested on two human lines (Caco-2, HeLa), exhibited no cytotoxic effect, when used directly (1×) to protect the fruits; however, when they are 5×overconcentrated, the confluence of proliferating cells was reduced, but not of differentiated Caco-2. In both cases necrosis was not increased. On proliferating cells, the 5×-extract from Cryptococcus laurentii or Debaryomyces hansenii reduced lysosome functionality and the 6.25×extract from Meyerozyma guilliermondii or Candida famata increased membrane permeability, while only the 25×-extract from M. guilliermondii or M. caribbica reduced slightly the metabolic activity. The extract of Bacillus subtilis showed no cytotoxic effect up to 10× concentration. Overall, their low cytotoxicity combined with high biodegradability make these products suitable for sustainable agriculture.
Assuntos
Bacillus subtilis/química , Agentes de Controle Biológico/efeitos adversos , Conservantes de Alimentos/efeitos adversos , Frutas/microbiologia , Leveduras/química , Bacillus subtilis/metabolismo , Agentes de Controle Biológico/análise , Agentes de Controle Biológico/metabolismo , Células CACO-2 , Diferenciação Celular/efeitos dos fármacos , Proliferação de Células/efeitos dos fármacos , Qualidade de Produtos para o Consumidor , Conservação de Alimentos , Conservantes de Alimentos/análise , Conservantes de Alimentos/metabolismo , Células HeLa , Humanos , Leveduras/metabolismoRESUMO
BACKGROUND: The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS: Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION: The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry.
Assuntos
Citrus/química , Conservantes de Alimentos/química , Qualidade dos Alimentos , Armazenamento de Alimentos , Frutas/química , Óleos Voláteis/química , Rubus/química , Alginatos/química , Antocianinas/análise , Antocianinas/química , Antibacterianos/efeitos adversos , Antibacterianos/química , Antibacterianos/metabolismo , Brasil , Conservantes de Alimentos/efeitos adversos , Conservantes de Alimentos/metabolismo , Sequestradores de Radicais Livres/análise , Sequestradores de Radicais Livres/química , Frutas/microbiologia , Fungos/crescimento & desenvolvimento , Fungos/isolamento & purificação , Fungicidas Industriais/efeitos adversos , Fungicidas Industriais/química , Fungicidas Industriais/metabolismo , Ácido Glucurônico/química , Bactérias Aeróbias Gram-Negativas/crescimento & desenvolvimento , Bactérias Aeróbias Gram-Negativas/isolamento & purificação , Bactérias Gram-Positivas/crescimento & desenvolvimento , Bactérias Gram-Positivas/isolamento & purificação , Ácidos Hexurônicos/química , Humanos , Valor Nutritivo , Óleos Voláteis/efeitos adversos , Óleos Voláteis/metabolismo , Pigmentos Biológicos/análise , Pigmentos Biológicos/química , Análise de Componente Principal , Rubus/microbiologia , Propriedades de Superfície , Leveduras/crescimento & desenvolvimento , Leveduras/isolamento & purificaçãoRESUMO
Aiming to identify new sources of bioactive secondary metabolites, we isolated 82 endophytic fungi from stems and barks of the native Brazilian tree Caesalpinia echinata Lam. (Fabaceae). We tested their ethyl acetate extracts in several in vitro assays. The organic extracts from three isolates showed antibacterial activity against Staphylococcus aureus and Escherichia coli [minimal inhibitory concentration (MIC) 32-64 μg/mL]. One isolate inhibited the growth of Salmonella typhimurium (MIC 64 μg/mL) and two isolates inhibited the growth of Klebsiella oxytoca (MIC 64 μg/mL), Candida albicans and Candida tropicalis (MIC 64-128 μg/mL). Fourteen extracts at a concentration of 20 μg/mL showed antitumour activities against human breast cancer and human renal cancer cells, while two isolates showed anti-tumour activities against human melanoma cancer cells. Six extracts were able to reduce the proliferation of human peripheral blood mononuclear cells, indicating some degree of selective toxicity. Four isolates were able to inhibit Leishmania (Leishmania) amazonensis and one isolate inhibited Trypanosoma cruzi by at least 40% at 20 μg/mL. The trypanocidal extract obtained from Fusarium sp. [KF611679] culture was subjected to bioguided fractionation, which revealed beauvericin as the compound responsible for the observed toxicity of Fusarium sp. to T. cruzi. This depsipeptide showed a half maximal inhibitory concentration of 1.9 μg/mL (2.43 μM) in a T. cruzi cellular culture assay.
Assuntos
Animais , Humanos , Antibacterianos/isolamento & purificação , Conservantes de Alimentos/isolamento & purificação , Myrica/química , Perciformes/microbiologia , Extratos Vegetais/isolamento & purificação , Folhas de Planta/química , Alimentos Marinhos/microbiologia , Antibacterianos/efeitos adversos , Antibacterianos/química , China , Qualidade dos Alimentos , Armazenamento de Alimentos , Conservantes de Alimentos/efeitos adversos , Conservantes de Alimentos/química , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/prevenção & controle , Bactérias Gram-Negativas/crescimento & desenvolvimento , Bactérias Gram-Negativas/isolamento & purificação , Bactérias Gram-Positivas/crescimento & desenvolvimento , Bactérias Gram-Positivas/isolamento & purificação , Concentração de Íons de Hidrogênio , Peroxidação de Lipídeos , Testes de Sensibilidade Microbiana , Oceano Pacífico , Proteólise , Extratos Vegetais/efeitos adversos , Extratos Vegetais/química , Alimentos Marinhos/análiseRESUMO
An increasingly asked question is 'can we confidently link bats with emerging viruses?'. No, or not yet, is the qualified answer based on the evidence available. Although more than 200 viruses - some of them deadly zoonotic viruses - have been isolated from or otherwise detected in bats, the supposed connections between bats, bat viruses and human diseases have been raised more on speculation than on evidence supporting their direct or indirect roles in the epidemiology of diseases (except for rabies). However, we are convinced that the evidence points in that direction and that at some point it will be proved that bats are competent hosts for at least a few zoonotic viruses. In this review, we cover aspects of bat biology, ecology and evolution that might be relevant in medical investigations and we provide a historical synthesis of some disease outbreaks causally linked to bats. We provide evolutionary-based hypotheses to tentatively explain the viral transmission route through mammalian intermediate hosts and to explain the geographic concentration of most outbreaks, but both are no more than speculations that still require formal assessment.
Assuntos
Animais , Humanos , Antineoplásicos Fitogênicos/isolamento & purificação , Antioxidantes/isolamento & purificação , Ácidos Graxos/análise , Resíduos Industriais/análise , Malus/química , Óleos de Plantas/isolamento & purificação , Sementes/química , Antineoplásicos Fitogênicos/efeitos adversos , Antineoplásicos Fitogênicos/economia , Antineoplásicos Fitogênicos/farmacologia , Antioxidantes/efeitos adversos , Antioxidantes/economia , Antioxidantes/farmacologia , Linhagem Celular Tumoral , Fenômenos Químicos , Células CHO , Cricetulus , Proliferação de Células/efeitos dos fármacos , Suplementos Nutricionais/efeitos adversos , Suplementos Nutricionais/economia , Ácidos Graxos não Esterificados/efeitos adversos , Ácidos Graxos não Esterificados/análise , Ácidos Graxos não Esterificados/economia , Ácidos Graxos/efeitos adversos , Ácidos Graxos/economia , Conservantes de Alimentos/efeitos adversos , Conservantes de Alimentos/economia , Conservantes de Alimentos/isolamento & purificação , Conservantes de Alimentos/farmacologia , Indústria de Processamento de Alimentos/economia , Frutas/química , Frutas/economia , Índia , Resíduos Industriais/economia , Ácido Linoleico/efeitos adversos , Ácido Linoleico/análise , Ácido Linoleico/economia , Ácido Oleico/efeitos adversos , Ácido Oleico/análise , Ácido Oleico/economia , Óleos de Plantas/química , Óleos de Plantas/economia , Óleos de Plantas/farmacologiaRESUMO
BACKGROUND: The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety. RESULTS: Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C). Bioactive compounds showed slight effectiveness in controlling the microbiota present in mixed vegetables, although coliforms were greatly reduced by gallic acid and propolis treatments, achieving 0.5-2 log unit reductions during storage. Also, these agents showed antimicrobial activity against endogenous Escherichia coli and inoculated E. coli O157:H7, exerting a bacteriostatic effect and reducing population counts by 0.9-1.2 log CFU g(-1) at 10 days of refrigerated storage. The combination of propolis treatment with refrigerated storage conditions effectively preserved the sensory quality and prolonged the sensory shelf life of fresh-cut mixed vegetables by 3 days. CONCLUSION: The use of natural agents such as propolis extract to preserve the quality and safety of mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful to health.
Assuntos
Conservantes de Alimentos/química , Qualidade dos Alimentos , Armazenamento de Alimentos , Extratos Vegetais/química , Própole/química , Óleo de Melaleuca/química , Produtos Vegetais/análise , Antibacterianos/efeitos adversos , Antibacterianos/química , Argentina , Fenômenos Químicos , Contagem de Colônia Microbiana , Enterobacteriaceae/crescimento & desenvolvimento , Enterobacteriaceae/isolamento & purificação , Manipulação de Alimentos , Conservantes de Alimentos/efeitos adversos , Ácido Gálico/efeitos adversos , Ácido Gálico/química , Humanos , Reação de Maillard , Viabilidade Microbiana , Odorantes , Extratos Vegetais/efeitos adversos , Refrigeração , Sensação , Óleo de Melaleuca/efeitos adversos , Produtos Vegetais/microbiologiaRESUMO
Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditionally used to treat health disorders and prevent diseases, as a source of bioactive compounds having food additive properties. Medicinal plants are rich in terpenes and phenolic compounds that present antimicrobial and antioxidant properties; in addition, the literature revealed that these bioactive compounds extracted from other plants have been effective in food systems. In this context, the present hypothesis paper states that bioactive molecules extracted from medicinal plants can be used as antimicrobial and antioxidant additives in the food industry.
Assuntos
Anti-Infecciosos/isolamento & purificação , Antioxidantes/isolamento & purificação , Conservantes de Alimentos/isolamento & purificação , Modelos Biológicos , Plantas Medicinais/química , Anti-Infecciosos/efeitos adversos , Anti-Infecciosos/química , Antioxidantes/efeitos adversos , Antioxidantes/química , Comportamento do Consumidor , Etnofarmacologia , Conservantes de Alimentos/efeitos adversos , Conservantes de Alimentos/química , HumanosRESUMO
Las reacciones adversa a aditivos es un tema de especial interés en la práctica clínica. Hasta la fecha, no se dispone de estudios de calidad que permitan aportar datos sólidos sobre los efectos de los aditivos a largo plazo. La evidencia actualmente disponible no demuestra, sin embargo, una asociación clara, que justifique el retiro de alguno de los aditivos en uso. La legislación chilena sobre aditivos se basa en los estudios descritos y es acorde con los estándares internacionales actuales. Nuestro rol como médicos, es mantenernos informados al respecto, utilizando evidencia sólida. A la vez, como promotores de la salud, fomentar el consumo familiar de alimentos naturales.
Assuntos
Humanos , Corantes de Alimentos/efeitos adversos , Conservantes de Alimentos/efeitos adversos , Edulcorantes/efeitos adversos , Aditivos Alimentares/efeitos adversosRESUMO
The alkyl esters of p-hydroxybenzoic acid (PHBA) known as parabens (Pbens) are widely used as preservatives in food, pharmaceuticals, and cosmetics. Several in vivo and in vitro studies have shown these compounds to be estrogenic. Here, for the first time, we present evidence of their estrogenicity using a morphometric analysis of uteri from mice treated with the preservatives methylparaben (MePben), ethylparaben (EtPben), propylparaben (PrPben), and butylparaben (BuPben) compared with estradiol (E2). Different groups of adult ovariectomized (Ovx) CD1 mice were subcutaneously (sc) treated daily for three days with two different equimolar doses (362 and 1086 micromol/kg) of the Pbens: MePben (55 and 165 mg/kg), EtPben (60 and 180 mg/kg), PrPben (65 and 195 mg/kg), BuPben (70 and 210 mg/kg), E2 (10 microg/kg; 0.036 micromol/kg), and vehicle (propyleneglycol; V, 10 mL/kg). On the fourth day, uteri were dissected, blotted, weighed, and placed in a fixative solution for 24 h. The paraffin embeded uteri were cut to obtain 7 microm thick transversal sections. Luminal epithelium heights (LEH), glandular epithelium heights (GEH), and myometrium widths (MW) were measured. The highest Pbens dose was able to produce uterotrophic effects (38 to 76%) compared to E2 efects (100%). The relative uterotrophic potency to E2 (100) was from 0.02 to 0.009. Significant increases (P < 0.05) in LEH, GEH, and MW as compared with V were obtained: LEH from 87 to 113% (E2 153%), GEH from 10 to 40% (E2 60%), and MW from 35 to 43% (E2 88%). These results confirm that Pbens at the doses assayed here induce estrogenic histological changes in the uteri of Ovx mice.
Assuntos
Estrogênios/efeitos adversos , Conservantes de Alimentos/efeitos adversos , Parabenos/efeitos adversos , Conservantes Farmacêuticos/efeitos adversos , Útero/efeitos dos fármacos , Animais , Relação Dose-Resposta a Droga , Feminino , Camundongos , Ovariectomia , Útero/patologiaRESUMO
Se presentan tres pacientes entre siete y once años de edad, que desarrollaron una erupción fija pigmentaria tras al ingesta durante más de tres años de jugos artificiales dietéticos. Se realizó estudio histológico, que fue de compatibilidad en el primer y segundo caso, mostrando un patrón liquenoide en el tercero. Se discute el rol de los edulcorantes contenidos en estos jugos artificiales, como así su asociación con las sulfas
Assuntos
Humanos , Masculino , Feminino , Ciclamatos/efeitos adversos , Toxidermias/etiologia , Aditivos Alimentares/efeitos adversos , Sacarina/efeitos adversos , Tartrazina/efeitos adversos , Bebidas/efeitos adversos , Corantes de Alimentos/efeitos adversos , Conservantes de Alimentos/efeitos adversosRESUMO
Se presentan tres pacientes entre siete y once años de edad, que desarrollaron una erupción fija pigmentaria tras al ingesta durante más de tres años de jugos artificiales dietéticos. Se realizó estudio histológico, que fue de compatibilidad en el primer y segundo caso, mostrando un patrón liquenoide en el tercero. Se discute el rol de los edulcorantes contenidos en estos jugos artificiales, como así su asociación con las sulfas (AU)
Assuntos
Humanos , Masculino , Feminino , Toxidermias/etiologia , Aditivos Alimentares/efeitos adversos , Sacarina/efeitos adversos , Ciclamatos/efeitos adversos , Tartrazina/efeitos adversos , Corantes de Alimentos/efeitos adversos , Conservantes de Alimentos/efeitos adversos , Bebidas/efeitos adversosRESUMO
Los metabisulfitos son capaces de desencadenar reaciones asmáticas en adultos y niños, con frecuencia variable según distintos autores. Estudiamos 30 niños asmáticos de grado leve a moderado, atópicos: 17 femeninos y 13 masculinos, a los que se les suspendía la terapéutica de su asma y le realizábamos prueba con metabisulfitos de potasio en cápsulas de 5 -10 -25 y 50mg. A los 7 días se realizaba una prueba nebulizable con metabisulfito de potasio en solución de 0.05 -0.5 y 5 mg/ml. 24 horas previas y posteriores a cada prueba con metabisulfitos realizábamos prueba de metacolina con la técnica de Chai, midiendo los pesos de cada paciente. Además, realizábamos pruebas cutáneas por Prick e introdermo, entre otras cosas, con metabisulfito de potasio. Como resultado 3 niños reaccionaron con cápsulas (2 a 25mg - 1 a 50mg); 3 niños reaccionaron con las nebuluzaciones (1 a 0.5 - 2 a 5mg/ml). El paciente N-19 reaccionó con cápsulas y soluciones, es decir, que el 16.66% de los niños reaccionó con metabisulfitos. Todos los niños reactores en cápsulas y soluciones tenían gran hiperreactividad bronquial a metacolina, pero no todos los que tenían gran hiperreactividad a metacolina eran sensibles a metabisulfitos. Las pruebas con metabisulfitos no produjeron cambios significativos en la hiperreactividad bronquial. Para cápsulas, P=0.3; para soluciones nebulizables, P=0.2. Las pruebas cutáneas con metabisulfitos fueron negativas en todos los pacientes
Assuntos
Humanos , Masculino , Feminino , Asma/imunologia , Antioxidantes/efeitos adversos , Asma/induzido quimicamente , Asma/fisiopatologia , Hipersensibilidade a Drogas/diagnóstico , Hipersensibilidade a Drogas/imunologia , Hipersensibilidade a Drogas/fisiopatologia , Conservantes de Alimentos/efeitos adversos , Testes de Provocação Brônquica/estatística & dados numéricos , Testes de Provocação Brônquica/instrumentação , Testes de Provocação Brônquica/métodosRESUMO
Los metabisulfitos son capaces de desencadenar reaciones asmáticas en adultos y niños, con frecuencia variable según distintos autores. Estudiamos 30 niños asmáticos de grado leve a moderado, atópicos: 17 femeninos y 13 masculinos, a los que se les suspendía la terapéutica de su asma y le realizábamos prueba con metabisulfitos de potasio en cápsulas de 5 -10 -25 y 50mg. A los 7 días se realizaba una prueba nebulizable con metabisulfito de potasio en solución de 0.05 -0.5 y 5 mg/ml. 24 horas previas y posteriores a cada prueba con metabisulfitos realizábamos prueba de metacolina con la técnica de Chai, midiendo los pesos de cada paciente. Además, realizábamos pruebas cutáneas por Prick e introdermo, entre otras cosas, con metabisulfito de potasio. Como resultado 3 niños reaccionaron con cápsulas (2 a 25mg - 1 a 50mg); 3 niños reaccionaron con las nebuluzaciones (1 a 0.5 - 2 a 5mg/ml). El paciente N-19 reaccionó con cápsulas y soluciones, es decir, que el 16.66% de los niños reaccionó con metabisulfitos. Todos los niños reactores en cápsulas y soluciones tenían gran hiperreactividad bronquial a metacolina, pero no todos los que tenían gran hiperreactividad a metacolina eran sensibles a metabisulfitos. Las pruebas con metabisulfitos no produjeron cambios significativos en la hiperreactividad bronquial. Para cápsulas, P=0.3; para soluciones nebulizables, P=0.2. Las pruebas cutáneas con metabisulfitos fueron negativas en todos los pacientes
Assuntos
Estudo Comparativo , Humanos , Masculino , Feminino , Asma/imunologia , Asma/fisiopatologia , Asma/induzido quimicamente , Hipersensibilidade a Drogas/diagnóstico , Hipersensibilidade a Drogas/fisiopatologia , Hipersensibilidade a Drogas/imunologia , Antioxidantes/efeitos adversos , Conservantes de Alimentos/efeitos adversos , Testes de Provocação Brônquica/estatística & dados numéricos , Testes de Provocação Brônquica/instrumentação , Testes de Provocação Brônquica/métodosRESUMO
Many chemicals are used to preserve, color and flavor foods and drugs. There have been numerous reports of adverse reactions, including urticaria, angioneurotic edema, asthma an anaphylaxis following the ingestion of food additives such as tartrazine, monosodium glutamate and benzoic acid. Recently the food and drug additives reaching medical awareness as a cause of sensitivity are the sulfiting agents. Sulfites are widely used in the food and beverage industry as preservatives and antioxidants. They are also used by the pharmaceutical industry. This work describes the common uses of sulfiting agents, the mechanisms of sulfite sensitivity, the diagnosis, prevention and treatment of adverse reactions to sulfites.