Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga
In the North region, gastric cancer (GC) ranks second of the most frequent types of tumors in men and fourth in women. For 2016, were estimated 690 new cases in the state of Pará, 260 cases in the capital. GC has a multifactorial etiology, resulting from the interaction of genetic (endogenous) and e...
| Autor principal: | SILVA, Flávia Thamires Barbosa da |
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| Grau: | Dissertação |
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Universidade Federal do Pará
2018
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http://repositorio.ufpa.br/jspui/handle/2011/10380 |
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ir-2011-103802018-11-09T05:25:50Z Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga SILVA, Flávia Thamires Barbosa da KHAYAT, André Salim http://lattes.cnpq.br/6305099258051586 ASSUMPÇÃO, Paulo Pimentel de http://lattes.cnpq.br/7323606327039876 Neoplasias gástricas Nitratos Peixes CNPQ::CIENCIAS DA SAUDE::MEDICINA::CLINICA MEDICA::CANCEROLOGIA In the North region, gastric cancer (GC) ranks second of the most frequent types of tumors in men and fourth in women. For 2016, were estimated 690 new cases in the state of Pará, 260 cases in the capital. GC has a multifactorial etiology, resulting from the interaction of genetic (endogenous) and environmental (exogenous) factors. Epidemiological studies have shown a clear association between the excessive consumption of salt-preserved foods and the occurrence of GC, this is mainly due to the carcinogenic action of N-nitroses compounds resulting from the union of Nitrate reduction pathway (from salting) products and of organic compounds present in the stomach region. This reduction is performed by bacterial enzymes (nitrate reductase) that are present in contaminating species that can proliferate in this type of food. Such salt-preserved foods, such as pirarucu (among other fish), shrimp and charque, have been incorporated for many years into the food pattern of the state of Pará and other areas of the Amazon region. This reduction is performed by bacterial enzymes (nitrate reductase) present in contaminating species that can proliferate in this type of food. Salt-preserved foods, such as pirarucu (among other fish), shrimp and charque, have been incorporated for many years into the food pattern of the state of Pará and other areas of the Amazon region. During the salting process, the time and conditions of processing, storage and commercialization of the food are directly related to the quality of these products. For this reason, the importance of studies that evaluate alternative processing conditions, such as use of refrigeration, in order to mitigate the production of components harmful to human health. In the present study, we investigated the bacterial composition in different salting processes of these foods, through bacterial and metagenomic isolation. Samples of fresh pirarucu evidenced growth of E. coli, indicating microbial contamination of fecal origin, which was not noticed in the samples submitted to salting. From the metagenomic analyzes we can observe an abundance of the genus Staphylococcus in the samples of salted fish, especially in those kept exposed at room temperature. This genus contains species that cause toxinfections and have the enzyme nitrate reductase. The contamination of pirarucu by these bacterial species leads to the production of nitrite, which when consumed lead to the formation of carcinogens involved in the formation of mutations, which may trigger gastric neoplasms. Although refrigeration has diminished the bacterial quantitative, the bacteriostatic or bactericidal effect of the salting process was not sufficient to maintain the quality of the salted fish in levels suitable for consumption, therefore, the consumption of the fish can be harmful to the health of the population and be related with high GC rates in the population of Belém and the North region. Na região Norte, o câncer gástrico (CG) ocupa o segundo lugar entre os tipos de tumores mais frequentes em homens e o quarto lugar entre as mulheres. Para o ano de 2016, foram estimados 690 novos casos no estado do Pará, sendo 260 casos na capital. O CG tem uma etiologia multifatorial, é resultante da interação de fatores genéticos (endógenos) e ambientais (exógenos). Estudos epidemiológicos têm evidenciado uma associação clara entre o consumo excessivo de alimentos conservados em sal e a ocorrência de CG, isso se deve principalmente à ação cancerígena dos compostos N-nitrosos resultantes da união de produtos da via de redução do Nitrato (oriundo da salga) e de compostos orgânicos presentes na região do estômago. Essa redução é realizada por enzimas bacterianas (nitrato redutase) que estão presentes em espécies contaminantes que podem proliferar nesse tipo de alimento. Tais alimentos conservados em sal, como o pirarucu (entre outros peixes), camarão e charque, estão incorporados há muitos anos no padrão alimentar do estado do Pará e de outras áreas da região amazônica. Durante o processo de salga, o tempo, as condições de processamento, de armazenamento e da comercialização do alimento estão diretamente relacionados com a qualidade destes produtos, por este motivo, ressalta-se a importância de estudos que avaliem condições alternativas de processamento, como o uso da refrigeração, visando atenuar a produção de componentes nocivos a saúde humana. No presente estudo, investigamos a composição bacteriana em diferentes processos de salga destes alimentos, por meio de isolamento bacteriano e metagenômica. Amostras de pirarucu fresco evidenciaram crescimento de E. coli, indicando contaminação microbiana de origem fecal, o que não foi percebido nas amostras submetidas a salga. A partir das análises metagenômicas pode-se observar uma abundância do gênero Staphylococcus nas amostras de peixes salgados, principalmente naqueles mantidos expostos em temperatura ambiente. Esse gênero contém espécies que causam toxinfecções e possuem a enzima nitrato redutase. A contaminação do pirarucu por essas espécies bacterianas leva a produção de nitrito, que quando consumidos originam a formação de agentes carcinógenos envolvidos na formação de mutações, podendo desencadear as neoplasias gástricas. Embora a refrigeração tenha amenizado o quantitativo bacteriano, o efeito bacterioestático ou bactericida do processo de salga não foi suficiente para manter a qualidade do pescado salgado em níveis adequados para consumo, assim, o consumo do mesmo pode trazer malefícios a saúde da população e estar relacionado com os altos índices de CG na população de Belém e da região Norte. 2018-11-08T16:42:05Z 2018-11-08T16:42:05Z 2017-12-01 Dissertação SILVA, Flávia Thamires Barbosa da. Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga. 2017. 57 f. Dissertação (Mestrado) - Universidade Federal do Pará, Núcleo de Pesquisas em Oncologia, Belém, 2017. Programa de Pós-Graduação em Oncologia e Ciências Médicas. Disponível em: <http://repositorio.ufpa.br/jspui/handle/2011/10380>. Acesso em:. http://repositorio.ufpa.br/jspui/handle/2011/10380 por Acesso Aberto application/pdf Universidade Federal do Pará Brasil Núcleo de Pesquisas em Oncologia UFPA Programa de Pós-Graduação em Oncologia e Ciências Médicas 1 CD-ROM |
| institution |
Repositório Institucional - Universidade Federal do Pará |
| collection |
RI-UFPA |
| language |
por |
| topic |
Neoplasias gástricas Nitratos Peixes CNPQ::CIENCIAS DA SAUDE::MEDICINA::CLINICA MEDICA::CANCEROLOGIA |
| spellingShingle |
Neoplasias gástricas Nitratos Peixes CNPQ::CIENCIAS DA SAUDE::MEDICINA::CLINICA MEDICA::CANCEROLOGIA SILVA, Flávia Thamires Barbosa da Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| topic_facet |
Neoplasias gástricas Nitratos Peixes CNPQ::CIENCIAS DA SAUDE::MEDICINA::CLINICA MEDICA::CANCEROLOGIA |
| description |
In the North region, gastric cancer (GC) ranks second of the most frequent types of tumors in men and fourth in women. For 2016, were estimated 690 new cases in the state of Pará, 260 cases in the capital. GC has a multifactorial etiology, resulting from the interaction of genetic (endogenous) and environmental (exogenous) factors. Epidemiological studies have shown a clear association between the excessive consumption of salt-preserved foods and the occurrence of GC, this is mainly due to the carcinogenic action of N-nitroses compounds resulting from the union of Nitrate reduction pathway (from salting) products and of organic compounds present in the stomach region. This reduction is performed by bacterial enzymes (nitrate reductase) that are present in contaminating species that can proliferate in this type of food. Such salt-preserved foods, such as pirarucu (among other fish), shrimp and charque, have been incorporated for many years into the food pattern of the state of Pará and other areas of the Amazon region. This reduction is performed by bacterial enzymes (nitrate reductase) present in contaminating species that can proliferate in this type of food. Salt-preserved foods, such as pirarucu (among other fish), shrimp and charque, have been incorporated for many years into the food pattern of the state of Pará and other areas of the Amazon region. During the salting process, the time and conditions of processing, storage and commercialization of the food are directly related to the quality of these products. For this reason, the importance of studies that evaluate alternative processing conditions, such as use of refrigeration, in order to mitigate the production of components harmful to human health. In the present study, we investigated the bacterial composition in different salting processes of these foods, through bacterial and metagenomic isolation. Samples of fresh pirarucu evidenced growth of E. coli, indicating microbial contamination of fecal origin, which was not noticed in the samples submitted to salting. From the metagenomic analyzes we can observe an abundance of the genus Staphylococcus in the samples of salted fish, especially in those kept exposed at room temperature. This genus contains species that cause toxinfections and have the enzyme nitrate reductase. The contamination of pirarucu by these bacterial species leads to the production of nitrite, which when consumed lead to the formation of carcinogens involved in the formation of mutations, which may trigger gastric neoplasms. Although refrigeration has diminished the bacterial quantitative, the bacteriostatic or bactericidal effect of the salting process was not sufficient to maintain the quality of the salted fish in levels suitable for consumption, therefore, the consumption of the fish can be harmful to the health of the population and be related with high GC rates in the population of Belém and the North region. |
| author_additional |
KHAYAT, André Salim |
| author_additionalStr |
KHAYAT, André Salim |
| format |
Dissertação |
| author |
SILVA, Flávia Thamires Barbosa da |
| title |
Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| title_short |
Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| title_full |
Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| title_fullStr |
Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| title_full_unstemmed |
Avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (Arapaima gigas) submetidos a diferentes procedimentos de salga |
| title_sort |
avaliação bacteriológica por cultivo e metagenômica de peixes pirarucu (arapaima gigas) submetidos a diferentes procedimentos de salga |
| publisher |
Universidade Federal do Pará |
| publishDate |
2018 |
| url |
http://repositorio.ufpa.br/jspui/handle/2011/10380 |
| _version_ |
1787148308084424704 |
| score |
11.675088 |