Publications by authors named "Fernando B Luciano"

Zearalenone (ZEA) is a mycotoxin produced by Fusarium species, and cause contamination of food and feed, with impacts in animal production and in food production chain. Effective detoxifying methods, such as biodegradation, are therefore required. This study aimed to isolate microorganisms and screen ZEA detoxifying strains.

View Article and Find Full Text PDF

Approximately 25% of cereal grains present with contamination caused by fungi and the presence of mycotoxins that may cause severe adverse effects when consumed. Maize has been genetically engineered to present different traits, such as fungal or insect resistance and herbicide tolerance. This systematic review compared the observable quantities, via meta-analysis, of four mycotoxins (aflatoxins-AFL, fumonisins-FUM, deoxynivalenol-DON, zearalenone-ZEA) between genetically modified (GM) and conventional maize kernels.

View Article and Find Full Text PDF

Probiotics are increasingly recognized for their potential in managing bacterial challenges in animal production. This study aimed to evaluate the probiotic potential of and , specifically their bioprotective ability against . In agar inhibition assays, these bacteria supported -inhibition zones, ranging from 2.

View Article and Find Full Text PDF

Animal husbandry is increasingly under pressure to meet world food demand. Thus, strategies are sought to ensure this productivity increment. The objective of this review was to gather advances in the use of bacterial probiotics in animal production.

View Article and Find Full Text PDF

Several countries have shown an increased prevalence of drug resistance in animal production due to the indiscriminate use of antibiotics and antiparasitics in human and veterinary medicine. This article aims to review existing methods using naturally occurring essential oils (EOs) and their isolated compounds (EOCs) as alternatives to antimicrobials and antiparasitic compounds in animal production and, consequently, to avoid resistance. The most-reported mechanism of action of EOs and EOCs was cell membrane damage, which leads to the leakage of cytoplasmic content, increased membrane permeability, inhibition of metabolic and genetic pathways, morphologic changes, antibiofilm effects, and damage to the genetic material of infections.

View Article and Find Full Text PDF
Article Synopsis
  • The soluble fraction of polysaccharides from cabernet franc red wine (SFP) has shown antitumoral effects by modulating the immune system, and this study explored its ability to regulate cytochrome P450 enzymes (CYPs) in both lab-grown cells and tumor-bearing rats.
  • SFP was effective in reducing solid tumor growth but did not affect the development of liquid tumors, and it notably decreased overall CYP levels and specific CYP gene expression in both the rats and liver cells.
  • Analysis indicated that while SFP treatment increased certain enzyme activities and cytokine levels in solid tumors, it did not alter CYP levels during the chemopreventive protocol, suggesting that SFP's effects might be linked to its immun
View Article and Find Full Text PDF

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed.

View Article and Find Full Text PDF

Lactic acid bacteria (LAB) are an important option for Salmonella control in animal production, resulting in lower antibiotic use. The objective of this research was to isolate LAB from meat products and from commercial probiotics sold as nutritional supplements for in vitro verification of their bioprotective potential. Eleven bacteria were identified as Pediococcus acidilactici, two as Lacticaseibacillus rhamnosus, one as Lacticaseibacillus paracasei paracasei, one as Limosilactobacillus fermentum, and one as a consortium of Lactobacillus delbrueckii bulgaricus and L.

View Article and Find Full Text PDF

This study evaluated the inclusion of nanofibers from soybean hulls and pupunha peach palm heart sheaths in the diet of growing rabbits. Twenty-four New Zealand White rabbits (male and female) were allocated in three experimental groups: control, fed a basal diet; Nanosoy, fed a diet containing 7% soybean-hull nanofibers; and Nanopupunha, fed a diet containing 7% pupunha palm heart-sheath nanofibers. The Nanosoy-group rabbits showed poorer final weight, daily feed intake, and daily weight gain than those in other groups.

View Article and Find Full Text PDF

Deoxynivalenol (DON) is a toxic secondary metabolite produced by fungi that contaminates many crops, mainly wheat, maize, and barley. It affects animal health, causing intestinal barrier impairment and immunostimulatory effect in low doses and emesis, reduction in feed conversion rate, and immunosuppression in high doses. As it is very hard to completely avoid DON's production in the field, mitigatory methods have been developed.

View Article and Find Full Text PDF

It is well-known that some bacteria can promote human and animal health. Bacteria of the genus , while underexplored, have demonstrated significant probiotic and bioprotective potential. In this review, the recent scientific advances in this area are discussed.

View Article and Find Full Text PDF

The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacity in inhibiting growth and aflatoxin B1 (AFB) production in almonds. Additionally, it compares the H-OMF with allyl isothiocyanate (AITC) and a freeze-dried extract of yellow mustard flour (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), Minimum fungicidal concentration (MFC), the H-OMF in vitro antifungal activity, and the residual fungal population, as well as the production of AFB in almonds were determined.

View Article and Find Full Text PDF

In this study, a three-step experiment was conducted to evaluate the effectiveness of orange essential oil (OEO) to reduce the severity of parasitic infection in lambs naturally infected with gastrointestinal parasites. In the first and second stages of the experiment, the lambs were distributed in groups (n = 10): without treatment (control), treated with levamisole (7.5 mg/kg), and treated either with 200, 300 or 400 mg/kg OEO in the first stage and with two doses of 300 or 350 mg/kg each of OEO with a six-hour interval in the second stage.

View Article and Find Full Text PDF

The genus is closely associated with foodborne outbreaks and animal diseases, and reports of antimicrobial resistance in species are frequent. Several alternatives have been developed to control this pathogen, such as cell-free supernatants (CFS). Our objective here was to evaluate the use of lactic acid bacteria (LAB) CFS against .

View Article and Find Full Text PDF

Population growth directly affects the global food supply, demanding a higher production efficiency without farmland expansion - in view of limited land resources and biodiversity loss worldwide. In such scenario, intensive agriculture practices have been widely used. A commonly applied method to maximize yield in animal production is the use of subtherapeutic doses of antibiotics as growth promoters.

View Article and Find Full Text PDF

Meat and meat products are important nutritional sources for humans; however, they are highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for the industry and has become a public health threat. Several biological methods have been developed to promote meat safety and to increase shelf life, mostly focusing on lactic acid bacteria from the genera and . However, little attention has been paid to other groups of microorganisms with potential use as bioprotective cultures.

View Article and Find Full Text PDF

Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of .

View Article and Find Full Text PDF

Presence of bacterial contaminants at levels > 10 colony forming units per milliliter (CFU/mL) during ethanol production processes reduces the alcoholic fermentation yield by 30%. Antibiotics are currently used to control contamination, but their residues may be detected in yeast extract, restricting this by-product trade to several countries. Thus, the objective of this study was to assess antimicrobial activity of the natural compounds hops extract, 4-hydroxybenzoic acid, nisin Z, and lysozyme against Lactobacillus fermentum, Leuconostoc mesenteroides, and Saccharomyces cerevisiae, aiming development of a formula.

View Article and Find Full Text PDF

The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against (8111 ISPA) aflatoxins (AFs) producer and (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with and corn with .

View Article and Find Full Text PDF

This study evaluated the antimicrobial effect of essential oils (EO) and organic acids (OA) against Salmonella Enteritidis in chicken feed and during an in vitro model that mimics the chicken digestive process. The minimal inhibitory concentration (MIC) of allyl isothiocyanate (AITC), carvacrol (CV), propionic acid (PROP) and caproic acid (CAP) were individually determined. Then, based on the MICs of each compound, combinations of EOs and/or OAs were tested to evaluate their synergic antimicrobial effect.

View Article and Find Full Text PDF

Fusarium is a fungal genus spread worldwide commonly associated to the production of several mycotoxins, where fumonisins (FBs) are of major importance due to its prevalence. Since mycotoxins have been reported to cause deleterious effects on mammalians, including carcinogenic, neurotoxic, estrogenic, and immune-suppressive, many countries had established regulations on the tolerated concentrations of such substances in foods and animal feed. Even though many mycotoxins - especially fusariotoxins - are concomitantly found in a single matrix, there is no regulation on co-occurrence levels.

View Article and Find Full Text PDF
Article Synopsis
  • Natural polysaccharides like rhamnogalacturonan (RGal) from Acmella oleracea have shown beneficial effects in treating intestinal inflammation.
  • In mouse models of colitis, RGal reduced weight loss and tissue damage while improving colon health and promoting cell growth.
  • In lab tests with human colorectal cancer cells, RGal enhanced barrier function and expedited wound healing, suggesting its potential as a treatment for ulcerative colitis.
View Article and Find Full Text PDF

In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated.

View Article and Find Full Text PDF

The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E.

View Article and Find Full Text PDF