Ministry of Agriculture

About: Ministry of Agriculture is a government organization based out in Rio de Janeiro, Brazil. It is known for research contribution in the topics: Biology & Chemistry. The organization has 1153 authors who have published 1189 publications receiving 14442 citations.

Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism

Abstract: The use of curcumin in the food industry is constrained by its poor aqueous dispersibility and instability. Previous studies have shown that stable curcumin nanoparticles can be prepared using a pH-driven method. In this study, the nanoencapsulation of curcumin by soybean protein isolate (SPI) was achieved using the pH-driven method. The effect of final pH on SPI and SPI-curcumin (SPI-Cur) nanocomposites was determined by analyzing the encapsulation efficiency and stability. SPI had a high encapsulation efficiency for curcumin and was stable, especially at pH 7 and 8. The formation mechanisms of SPI and SPI-Cur were further determined by molecular docking and multispectral analyses. The results showed that hydrogen bond acceptors (O−) of curcumin under alkaline media interacted with the donor groups (N–H) of amino acids to form hydrogen bonds. Throughout the process, hydrophobic interactions promoted the formation of the nanocomposites, and curcumin had a strong static fluorescence quenching effect on SPI. Furthermore, CD spectroscopy demonstrated that the pH-driven method altered the secondary structure of the SPI. This study provides evidence for the interaction mechanism between curcumin and SPI at different pH-driven stages and indicates SPI-Cur can be used as a delivery system of hydrophobic nutraceuticals.

Analysis of 15 years of the National Program for the Control and Eradication of Animal Brucellosis and Tuberculosis, Brazil

Abstract: In 2001, Brazil launched the National Program for Control and Eradication of Animal Brucellosis and Tuberculosis (PNCEBT). After 15 years, After 15 years, it can be checked that there was mistakes and successes in driving the program, but it is undeniable that in this period, a series of structuring actions was initiated. In addition, a large volume of high-quality epidemiological data were produced, which will allow the country to move forward more rationally and safely in combating these two diseases. Today, Brazil have a sufficient contingent of veterinarians to develop the accreditation of farms and vaccination against brucellosis in all States; all batches of vaccines against brucellosis produced by private laboratories are controlled by an official laboratory; the brucellosis vaccination program is well established in most States and it has produced a decrease in prevalence in Mato Grosso, Mato Grosso do Sul, Rondonia and Minas Gerais; there are two ongoing eradication experiences: of brucellosis in Santa Catarina and of tuberculosis in Mato Grosso; nowadays there is a culture to combat brucellosis and tuberculosis in the Brazilian Official Veterinary Services. The epidemiological situation of bovine brucellosis and tuberculosis is well known in the major part of the country. However, progress has been limited by the difficulty in engaging the beef and dairy productive chains as true partners in the process.

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

Abstract: Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 103 CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 102 CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.

Outbreaks, toxicology, and analytical methods of marine toxins in seafood

Abstract: The consumption of seafood with marine toxins can cause intoxications of varied severity and often-fatal symptoms which may appear in few minutes. Marine toxins are resistant to cooking and freezing, posing a serious hazard to public health. They are usually classified as paralytic, neurotoxic, amnesic, or diarrheic shellfish poisoning. Azaspiracids are a separate group whose poisoning symptoms resemble the diarrheic group. Moreover, some fish species may be contaminated with tetrodotoxin and ciguatoxins. Seafood and seawater control is practiced to protect the consumers’ health and to avoid damages to the fishing economy, due to closures of cultivated areas. Some of the main outbreaks and toxicological properties of marine toxins, as well as the main analytical control tools available were reviewed.