{"id":19174,"date":"2019-04-30T11:59:07","date_gmt":"2019-04-30T11:59:07","guid":{"rendered":"https:\/\/blogs.funiber.org\/pt\/?p=19174"},"modified":"2019-04-30T12:01:02","modified_gmt":"2019-04-30T12:01:02","slug":"funiber-bacteria-queijo","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2019\/04\/30\/funiber-bacteria-queijo","title":{"rendered":"A bact\u00e9ria que poderia proteger os al\u00e9rgicos dos queijos envelhecidos"},"content":{"rendered":"<h2>Estudo identifica bact\u00e9ria presente nos queijos envelhecidos capaz de decompor a histamina, subst\u00e2ncia respons\u00e1vel pelas rea\u00e7\u00f5es al\u00e9rgicas<\/h2>\n<p>Os queijos envelhecidos, com madura\u00e7\u00e3o superior a sete meses, podem provocar rea\u00e7\u00f5es al\u00e9rgicas em algumas pessoas. Segundo o pesquisador <a href=\"https:\/\/www.ans.iastate.edu\/people\/stephan-schmitz-esser\" target=\"_blank\" rel=\"noopener\">Stephan Schmitz-Esser<\/a>, da <a href=\"https:\/\/www.iastate.edu\/\" target=\"_blank\" rel=\"noopener\">Universidade Estatal de Iowa<\/a>, nos Estados Unidos, \u00e9 poss\u00edvel que esta rea\u00e7\u00e3o seja produzida por bact\u00e9rias que se criam na capa exterior do queijo.<!--more--><\/p>\n<p>Durante o processo de madura\u00e7\u00e3o, forma-se naturalmente uma camada com bact\u00e9rias e fungos que \u00e9 importante para o pr\u00f3prio processo de envelhecimento do queijo. Esta capa protege o alimento contra a contamina\u00e7\u00e3o de pat\u00f3genos, e produz histamina como um subproduto da fermenta\u00e7\u00e3o.<\/p>\n<p>A histamina pode provocar inflama\u00e7\u00e3o das vias nasais, nos pulm\u00f5es, nas orelhas, nos olhos e na pele, o que pode desencadear rea\u00e7\u00f5es al\u00e9rgicas com sintomas variados. Estimula-se que 1% da popula\u00e7\u00e3o sofre sintomas al\u00e9rgicos devido a altos n\u00edveis de histamina.<\/p>\n<p>Os pesquisadores de Iowa, liderados por Schmitz-Esser, buscaram algumas respostas sobre estas bact\u00e9rias analisando mostras de capas de um queijo artesanal austr\u00edaco, o <a href=\"https:\/\/cheese.com\/alma-vorarlberger-bergkase-10-months\/\" target=\"_blank\" rel=\"noopener\">Vorarlberger Bergk\u00e4se<\/a>. Segundo os resultados desta an\u00e1lise, encontraram a presen\u00e7a da Brevibacterium.<\/p>\n<p>O estudo realizou um experimento com esta bact\u00e9ria em contato com a histamina, encontrando uma capacidade desta de decompor a histamina. Esta bact\u00e9ria \u00e9 uma das respons\u00e1veis pelo sabor dado ao queijo. Por isso, os pesquisadores acreditam que entender os potenciais desta bact\u00e9ria presente no queijo amadurecido pode ser essencial para o controle de sabor e seguran\u00e7a nestes produtos.<\/p>\n<p>\u201cEm \u00faltima inst\u00e2ncia, isso poderia permitir-nos usar intencionalmente tais cepas que t\u00eam a capacidade de decompor a histamina. Estas bact\u00e9rias apoiariam o processo de madura\u00e7\u00e3o e, ao mesmo tempo, reduziriam a produ\u00e7\u00e3o de histamina\u201d, disse Schmitz-Esser.<\/p>\n<p>Com o <a href=\"https:\/\/www.funiber.org.br\/bolsa-formacao-funiber\" target=\"_blank\" rel=\"noopener\">programa de bolsas de estudo da FUNIBER<\/a>, profissionais interessados em conhecer melhor as propriedades dos alimentos podem se especializar nesta \u00e1rea atrav\u00e9s do <a href=\"https:\/\/www.funiber.org.br\/mestrado-em-nutricao-e-biotecnologia-alimentar\">Mestrado em Nutri\u00e7\u00e3o e Biotecnologia Alimentar<\/a><\/p>\n<p>Fonte:<\/p>\n<p class=\"titular\"><a href=\"https:\/\/www.infosalus.com\/nutricion\/noticia-identifican-bacterias-reducen-reacciones-alergicas-quesos-viejos-20190416173444.html\" target=\"_blank\" rel=\"noopener\">Identifican unas bacterias que reducen las reacciones al\u00e9rgicas a los quesos viejos<\/a><\/p>\n<p>Estudo:<\/p>\n<p class=\"tighten-line-height small-space-below\" data-test=\"article-title\"><a href=\"https:\/\/www.nature.com\/articles\/s41598-019-42525-y\" target=\"_blank\" rel=\"noopener\">Brevibacterium\u00a0from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment<\/a><\/p>\n<p>Foto: Todos os direitos reservados<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Estudo identifica bact\u00e9ria presente nos queijos envelhecidos capaz de decompor a histamina, subst\u00e2ncia respons\u00e1vel pelas rea\u00e7\u00f5es al\u00e9rgicas Os queijos envelhecidos, com madura\u00e7\u00e3o superior a sete meses, podem provocar rea\u00e7\u00f5es al\u00e9rgicas em algumas pessoas. Segundo o pesquisador Stephan Schmitz-Esser, da Universidade Estatal de Iowa, nos Estados Unidos, \u00e9 poss\u00edvel que esta rea\u00e7\u00e3o seja produzida por bact\u00e9rias [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":19175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[2251,67,1488,2451,1242,855,285,408,119,248,911,5026,671,641,255,5031,5027,5028,5030,5029,113],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A bact\u00e9ria que poderia proteger os al\u00e9rgicos dos queijos envelhecidos<\/title>\n<meta name=\"description\" content=\"Estudo identifica bact\u00e9ria presente nos queijos envelhecidos capaz de descompor a histamina, subst\u00e2ncia respons\u00e1vel pelas rea\u00e7\u00f5es al\u00e9rgicas\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2019\/04\/30\/funiber-bacteria-queijo\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A bact\u00e9ria que poderia proteger os al\u00e9rgicos dos queijos envelhecidos\" \/>\n<meta property=\"og:description\" content=\"Estudo identifica bact\u00e9ria presente nos queijos envelhecidos capaz de descompor a histamina, subst\u00e2ncia respons\u00e1vel pelas rea\u00e7\u00f5es al\u00e9rgicas\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2019\/04\/30\/funiber-bacteria-queijo\" \/>\n<meta property=\"og:site_name\" content=\"FuniBlogs - 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