Comparative impact of thermal and high isostatic pressure inactivation of gram-negative microorganisms on the endotoxic potential of reconstituted powder milk

Autor(es)

Aires Machado, Karla Idelca ^[1] ; Roquetto, Aline Rissetti ^[2] ; Moura, Carolina Soares ^[2] ; Lopes, Aline de Souza ^[3] ; Cristianini, Marcelo ^[3] ; Amaya-Farfan, Jaime ^[2]

Afiliação do(s) autor(es)

^[1] Fed Inst Educ Sci & Technol Piaui, Campus Urucui, Teresina, PI - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Food & Nutr Program, Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 106, p. 78-82, JUN 2019.
• Citações Web of Science: 0

Resumo

Foods are a primary source of exogenous microorganisms and chemical motifs thereof that act as endotoxins because they trigger systemic inflammation in the body. One of the main accomplishments of food processing has been to prevent spoilage and protect human health by killing pathogenic microorganisms, but secondary consequences compel us to give more importance to the presence of the toxic chemical motifs that remain behind because they can cause systemic inflammation. To test if the type of inactivation affects the amounts of remnants, the concentrations of such toxic compounds were measured after microbial inactivation by classical thermal treatment and high-pressure processing of cow's milk. Three gram-negative bacteria were individually inoculated in reconstituted powder milk: Escherichia coil ATCC 11229, Pseudomonas fluorescens IB 2312 and Enterobacter aerogenes ATCC 13048, and the endotoxic potential estimated by determining the levels of the toxic chemical motifs known as lipopolysaccharides (LPS). The results indicated that the inactivation of these three microorganisms in cow's milk by classical heat treatment or by high pressure have the general tendency to increase the amounts of LPS, but not to a great extent. Additionally, the increases appeared to be a combination of both the type of microbe and the process. (AU)

• Processo FAPESP: 17/16886-9 - Impacto do consumo das proteínas do soro do leite na expressão das heat-shock proteins (HSPs) e na microbiota intestinal
• Beneficiário: Jaime Amaya Farfan
• Modalidade de apoio: Auxílio à Pesquisa - Regular