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Abstract(s)
A crescente resistência microbiana aos antibióticos é considerada uma das maiores ameaças à saúde pública a nível mundial e promove uma necessidade urgente de desenvolvimento de novas opções terapêuticas. O probiótico kefir tem vindo a ser apontado como um potencial agente antimicrobiano contra bactérias com capacidade de aquisição de multirresistências como Staphylococcus aureus. S. aureus resistente à meticilina (MRSA) é definido como prioridade de saúde pública, associado a infeções da comunidade e nosocomiais com elevadas taxas de mortalidade. Este estudo tem como objetivo avaliar a capacidade antagonista do probiótico kefir contra MRSA. Neste estudo foram utilizadas três variantes biológicas de grãos de kefir para testar a suscetibilidade de MRSA segundo os métodos de spot-on-lawn para avaliação de inibição de crescimento e de diluição para contagem estimada de UFC/mL. O leite fermentado por kefir após 24 horas de fermentação foi utilizado de forma integral, isto é, sem extração dos seus componentes. A análise de resultados obtidos demonstrou que a capacidade de inibição do MRSA pelo leite fermentado por kefir é dependente da dose e das variantes biológicas dos grãos. Estes resultados apontam o kefir como um potencial agente natural possível de ser utilizado como adjuvante para fins terapêuticos ou de descolonização contra o MRSA.
ABSTRACT - Antibiotic resistance escalation is considered to be one of the greatest public health threats worldwide and has enhanced an urge for the implementation of new antimicrobial agents. The probiotic Kefir has been identified as a potential antimicrobial agent against bacteria with a tendency to acquire multidrug resistance, such as Staphylococcus aureus. S. aureus resistant to methicillin (MRSA) is classified as a public health priority, associated with community and nosocomial infections with high mortality rates. The objective of this study is to evaluate the antagonistic capacity of the probiotic kefir against MRSA. In this study, three samples of kefir grains from three different households were used, in which MRSA susceptibility was tested by the spot-on-lawn to evaluate inhibition and dilution methods for CFU/mL estimation. The 24-hour kefir fermented milk was used in its whole, that is, without extraction of its components. The analysis of the results obtained showed that the inhibition of MRSA by kefir-fermented milk is dependent on the dose and biological variations of the grains. Overall, our results suggest that the probiotic kefir should be considered as a potential natural agent that may be used for therapeutic adjuvant or decolonization purposes against MRSA.
ABSTRACT - Antibiotic resistance escalation is considered to be one of the greatest public health threats worldwide and has enhanced an urge for the implementation of new antimicrobial agents. The probiotic Kefir has been identified as a potential antimicrobial agent against bacteria with a tendency to acquire multidrug resistance, such as Staphylococcus aureus. S. aureus resistant to methicillin (MRSA) is classified as a public health priority, associated with community and nosocomial infections with high mortality rates. The objective of this study is to evaluate the antagonistic capacity of the probiotic kefir against MRSA. In this study, three samples of kefir grains from three different households were used, in which MRSA susceptibility was tested by the spot-on-lawn to evaluate inhibition and dilution methods for CFU/mL estimation. The 24-hour kefir fermented milk was used in its whole, that is, without extraction of its components. The analysis of the results obtained showed that the inhibition of MRSA by kefir-fermented milk is dependent on the dose and biological variations of the grains. Overall, our results suggest that the probiotic kefir should be considered as a potential natural agent that may be used for therapeutic adjuvant or decolonization purposes against MRSA.
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Citation
Bento A, Oliveira K, Vasques M, Ribeiro E. Atividade antagonista do leite fermentado por kefir contra Staphylococcus aureus resistentes à meticilina (MRSA). Saúde & Tecnologia. 2020;(23):27-31.
Publisher
Instituto Politécnico de Lisboa, Escola Superior de Tecnologia da Saúde de Lisboa