Produção de hidrogênio e compostos de valor agregado em reatores de leito granular expandido mesofílicos a partir do caldo de cana-de-açúcar

Menezes, Camila Aparecida de

doi:10.11606/d.18.2019.tde-31052019-164146

Cited by 1 publication

(1 citation statement)

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“…Possibly, the conditioning of the mixture in microtubes for 12 hours at 28°C promoted a strong fermentation process, favoring not only the increase in substrate concentration but also the existence of an oxygen-poor environment to provide a higher fermentation e ciency, lower the amount of sample distributed favoring not only the increase in substrate concentration but also the existence of an oxygen-poor environment to provide a higher fermentation e ciency [39]. Moreover, the presence of various contaminant microorganisms present in the feces of triatomines may have potentiated the natural fermentation reaction of the mixture, originating products such as lactic acid, acetic acid, alcohol, and CO2 [40], which led to the formation of acidic and alcoholic products that contributed to a drastic decrease in the viability of the T. cruzi population.…”

Section: Discussionmentioning

confidence: 99%

Oral infection and survival of Trypanosoma cruzi in sugar cane juice conditioned at different temperatures

Suzuki

Souza

Spadella

et al. 2023

Preprint

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The current most important form of transmission for Trypanosoma cruzi is the oral route, being responsible for high mortality during the acute phase in infected individuals. Therefore, the present study has investigated the possibility of infection for this parasite using sugar cane juice in different temperatures employing metacyclic trypomastigotes obtained from xenodiagnosis performed in Swiss mice previously infected with T.cruzi Y strain, and then diluted in 15 mL of sugar cane juice. In addition, 20 mice were infected using 2,5 mL of that mixture for the stomach histopathological analysis, which was euthanized after the second, fourth, tenth, and fifteenth days after infection. Concurrently, six batches of 10 mice were fed using 1,5 mL of the mixture kept for 12 hours at temperatures of -80ºC, -20ºC, + 2ºC, + 28ºC, + 60ºC, and + 80º C, for later infection verification. Inflammatory infiltrate was found after the second day of infection, and amastigotes nests were present after the fourth, tenth, and fifteenth day in the margo plicatus stomach region. Viable trypomastigotes were observed in the microtubes kept at -80ºC, -20,ºC and + 2ºC, but the animal’s infection was observed in -80ºC and + 2ºC groups. In vitro tests demonstrated the decrease of T. cruzi trypomastigote viability, being negative after 120 hours at -20ºC, 144 hours at + 2ºC, in contrast to the maintenance of survival after 168 hours at -80ºC. We also observed the ability of survival and infection of T. cruzi packaged at -80ºC without the use of preservatives and, therefore, less suitable for storing food.

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Section: Discussionmentioning

confidence: 99%