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Summary Antifungal and antimycotoxin properties of zinc (Zn) compounds were evaluated against toxigenic strains of Fusarium graminearum, Penicillium citrinum and Aspergillus flavus. In addition, was verified the activity of these Zn‐compounds on conidia production, hyphae morphological alterations, mortality and reactive oxygen species (ROS) production. The Zn‐compounds treatments utilised were zinc oxide nanoparticles (ZnO‐NPs), zinc oxide (ZnO), zinc sulphate (ZnSO4) and zinc perchlorate (Zn(ClO4)2). The Zn‐compounds effect on growth diameter of fungal colony was concentration dependent. Two treatments (ZnSO4 and Zn(ClO4)2) completely inhibited the fungal growth and their ability to produce mycotoxins. The conidia production of all fungi also was reduced after the treatment with Zn‐compounds. Morphological alterations occurred in the treated fungi showing hyphae damage. The treatments led to cell death and ROS production observed in the fungi hyphae. ZnSO4 and Zn(ClO4)2 were the compounds that showed better results as antifungal, presenting antimycotoxin activity and caused alterations in the fungi cell structure.

Bacterial meningitis caused by Streptococcus pneumoniae is associated with a significant mortality rate and persisting neurologic sequelae, including sensory-motor deficits, seizures, and impairment of learning and memory. The presence of proliferating bacteria within the subarachnoid and ventricular space compartments triggers an intense inflammatory host response at killing the invading microorganism. Proinflammatory mediators released in the process, including tumor necrosis factor alpha (TNF-alpha), interleukin (IL)-1beta, and IL-6, were shown to contribute to the development of brain injury in bacterial meningitis. Thus, the aim of this study was to verify the levels of the TNF-alpha, IL-1beta, IL-6, and CINC-1 in the rat brain after pneumococcal meningitis. The animals underwent a magna cistern tap receiving either 10 microL of sterile saline as a placebo or an equivalent volume of a S. pneumoniae suspension at the concentration of 5x10(9) cfu/mL. The placebo group was killed immediately after the induction and the meningitis group at 0, 6, 12, 24, 48, and 96h after induction. The brains were removed followed by the isolation of the hippocampus and prefrontal cortex for determining TNF-alpha, IL-1beta, IL-6, and CINC-1 levels. In the hippocampus we found increased levels of the TNF-alpha only at 6h (p<0.01; F=3.777); CINC-1 levels increased at 6 and 24h (p<0.001; p<0.05; F=15.05); and IL-6 and IL-1beta levels were not altered. In the prefrontal cortex, the TNF-alpha levels were found to be increased only at 6h (p<0.05; F=4.921); IL-6 (p<0.05; F=11.69) and IL-1beta (p<0.001; F=132.0) levels were found to be increased only at 24h after meningitis induction; and CINC-1 levels were found to be increased at 6, 12, and 24h (p<0.01; p<0.01; p<0.01; F=16.86) after meningitis induction. Our data suggest that cytokine/chemokine levels can be putative biomarkers of brain damage in the first hours of the pneumococcal meningitis.

a b s t r a c tBeer is an alcoholic beverage consumed on a regular basis by many people around the world. Consequently, beer quality and, specifically, its impact on the future health of the consumer must be considered seriously. One issue is the action of mycotoxins and their impact on the beverage. In this sense, the objective of the present study was to determine the occurrence of Deoxynivalenol (DON) and Fumonisin B 1 (FB 1 ) in many artisanal beers from southern Brazil and, additionally, to evaluate their physicochemical properties.The methods applied for physic-chemical characteristics were from the AOAC and Adolfo Lutz Institute. The analyses for mycotoxins were conducted using high performance liquid chromatography with fluorescence detection for fumonisin B 1 and ultraviolet detection for deoxynivalenol. The physicchemical results were in agreement with some studies and with Brazilian regulations. DON and FB 1, were present in 32 and 15.09% of the samples, respectively. The concentrations found in craft beer from southern Brazil were probably caused by the widespread and high occurrence of these toxins in barley. Furthermore, the level of mycotoxins seem to be very stable during the brewing process.

The industrial use of barley grain has experienced continuous growth, mainly due to its economic importance for malt production. From a technological perspective, fungal persistence can reduce product marketability and cause economic losses. In this sense, the aim of the present study was to determine the presence and identification of mycoflora and the occurrence of deoxynivalenol (DON) and fumonisins (FBs) in malting barley. The samples presented a low count of fungal colonies, with values ranging from 10.5 to 0.5 × 10(1)CFU g(-1) and the species most found were Fusarium graminearum and Fusarium verticillioides with 26% and 12% of incidence, respectively. In the samples analyzed for mycotoxins occurrence, DON and FBs were present in 18% and 12%, respectively. The high concentrations of toxins found in the malting samples may be strongly influenced by agricultural practices and the weather conditions during critical phases of plant growth.

INTRODUCTION: Brushing teeth is probably the practice of oral hygiene most common in the world; however, inadequate use can become a risk to the population health, once they may be contaminated with various microorganisms. OBJECTIVE: The aim of this study was to evaluate the bacterial contamination on toothbrush bristles using different methodologies. METHOD: We used 40 toothbrushes from healthy individuals aged 3 to 58 years. The samples were grown in test tubes containing trypticase soy broth sterile, and with the help of a tracking 0.1 μl samples were placed on plates containing sheep blood agar 5% and MacConkey agar then the samples were stored in a bacteriological incubator at 37°C for 24 hours for later analysis. It was counted the colony forming units and bacteria identification present in the brush. RESULTS: On the microbiological analysis, there was a growth of Escherichia coli, Klebsiella pneumoniae, Streptococcus pyogenes and Staphylococcus coagulase negative. CONCLUSION: According to the results presented in this study, we observed a high incidence of bacterial contamination in the brushes analyzed. The most frequent microorganisms were members of the Enterobacteriaceae. The usage time of toothbrushes may be related to contamination found and, therefore, not only good hygiene ensures the reduction of microbial load, but replacing the toothbrush can also ensure individuals better oral health.

Fusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1α and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.

Fusarium head blight of wheat is caused by the Fusarium species that produces mycotoxins, such as deoxynivalenol (DON). The distribution of DON in wheat products can lead to high economic and health impacts. The objective of this study was to evaluate the natural distribution of DON in the wheat milling process and wheat-based products, as well as the daily intake estimates for the Southern Brazilian population. The fractions of wheat grains (milled wheat, finished flour and bran) were produced in a mill. Additionally, wheat-derived products, such as pasta, bread and crackers were analyzed. The bran fraction had the highest mean concentration of DON (2278 μg kg −1), followed by milled wheat and finished flour (1895 μg kg −1 and 1305 μg kg −1). The distribution factor in the finished flour (69%) fraction demonstrates that DON was reduced when compared to milled wheat, by contrast of bran fraction that presents higher DON levels (120%). A percentage of 35% bran, 35% finished flour and 30% milled wheat samples would not be in compliance with future Brazilian regulations for DON levels. From the wheat-based products analyzed, 17% of whole bread and 10% of salted cracker products were contaminated with DON, with a median of 437 μg kg −1 and 624 μg kg −1 , respectively. The finished flour was the fraction that most contributes to the daily intake of DON in Southern Brazil, representing 89.6% of the provisional maximum tolerable daily intake.