Utilização da espectrometria de massa MALDI-TOF para avaliação microbiológica de leite e derivados

Gustavo Lucas Costa Valente, Marcelo Resende de Souza

Resumo


Leite e seus derivados são alimentos que se destacam pelo elevado teor nutritivo. Essa característica permite que seja encontrada uma grande diversidade de micro-organismos nesses produtos, incluindo aqueles considerados desejáveis e indesejáveis. Associado a isso, um elevado volume de leite tem sido produzido mundialmente, demandando que métodos mais práticos e acurados, como a espectrometria de massa MALDI-TOF, sejam aplicados para avaliação microbiológica de produtos lácteos. Essa metodologia se baseia na ionização e dessorção de proteínas microbianas, que em seguida são aceleradas em um tubo a vácuo. De acordo com o tempo de voo ao longo do tubo das diferentes partículas ionizadas que compunham a amostra, são formados espectros característicos que podem ser comparados aos espectros presentes no banco de dados do aparelho, permitindo uma identificação do micro-organismo. Muitos estudos científicos têm demonstrado que a identificação por MALDI-TOF de distintos micro-organismos isolados de produtos lácteos (leite fluido, queijos e leites fermentados) foi compatível com o resultado obtido por métodos de sequenciamento genético (gene rRNA 16S), que é considerado o padrão-ouro para identificação microbiana. Apesar de ser um método novo e que demanda um considerável investimento para aquisição do aparelho, seu desempenho tem sido satisfatório e promissor. Portanto, há uma grande perspectiva futura para sua utilização de forma mais efetiva na identificação de micro-organismos provenientes de produtos lácteos.


Palavras-chave


microbiologia de leite; análise proteômica; identificação microbiana.

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Referências


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DOI: https://doi.org/10.14295/2238-6416.v74i3.750

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