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Authors
Abstract(s)
A presente dissertação insere-se na unidade curricular Estágio do Mestrado
Integrado em Ciências Farmacêuticas da Universidade da Beira Interior, no âmbito da
qual realizei um estágio em farmácia comunitária e um trabalho de investigação
intitulado “Estudo das capacidades antimicrobianas de vinhos portugueses”.
O primeiro capítulo deste documento é respeitante à componente de
investigação laboratorial desenvolvida no Centro de Investigação em Ciências da Saúde
da Universidade da Beira Interior cujo objetivo foi averiguar a capacidade de dois
vinhos portugueses de reduzir o número de microrganismos presentes em cultura pura
para futura aplicação clínica. Para tal, realizou-se a determinação da concentração
mínima inibitória pelo método da microdiluição em placa, tendo sido posteriormente
realizados ensaios para determinação da concentração mínima letal, quantificação de
fenóis e capacidade antioxidante das amostras em estudo.
Este trabalho surgiu no sentido de contribuir para colmatar a problemática das
resistências aos antimicrobianos que constituem um problema de saúde pública
crescente, sendo possível afirmar que os vinhos em estudo têm capacidade de inibir o
crescimento de Candida albicans, Escherichia coli, e Staphylococcus aureus em
cultura pura. No entanto, o presente trabalho não permite estabelecer uma relação
direta entre o conteúdo fenólico, capacidade antioxidante dos vinhos e a sua capacidade
antimicrobiana, sugerindo que existem outros componentes responsáveis por este
efeito.
No que concerne o segundo capítulo, este é alusivo ao estágio em farmácia
comunitária, realizado na Farmácia Social Mutualista Covilhanense, na cidade da
Covilhã, num total de seiscentas horas, distribuídas por períodos de oito horas no
período pré-pandemia COVID-19 e cinco horas durante a pandemia. Este capítulo tem
como objetivo relatar os conhecimentos adquiridos sobre o funcionamento de uma
farmácia comunitária, bem como algumas particularidades do enquadramento legal e
financeiro deste setor.
This dissertation is part of the Internship curricular unit of the Integrated Master in Pharmaceutical Sciences of the University of Beira Interior, in the scope of which I carried out an internship in community pharmacy and a research work entitled "Study of the antimicrobial capacities of Portuguese wines" to obtain a Master's degree in Pharmaceutical Sciences. The first chapter of this document concerns the laboratory research component developed at the Health Sciences Research Centre of the University of Beira Interior whose objective was to investigate the capacity of two Portuguese wines to reduce the number of microorganisms present in pure culture for future clinical application. To this end, the minimum inhibitory concentration was determined by the plaque microdilution method, and tests were subsequently carried out to determine the minimum lethal concentration, quantification of phenols and antioxidant capacity of the samples under study. This work was carried out in order to contribute to solving the problem of resistance to antimicrobials, which is a growing public health problem, and it is possible to say that the wines under study have the capacity to inhibit the growth of Candida albicans, Escherichia coli, and Staphylococcus aureus in pure culture. However, the present work does not allow us to establish a direct relationship between the phenolic content, antioxidant capacity of wines and their antimicrobial capacity, suggesting that there are other components responsible for this effect. Regarding the second chapter, this one is allusive to the internship in community pharmacy, carried out in Farmácia Mutualista Covilhanense, in Covilhã, in a total of six hundred hours, distributed in periods of eight hours in the pre-pandemic period and five hours during the pandemic. This chapter aims to report the knowledge acquired about the functioning of a community pharmacy, as well as some particularities of the legal and financial framework of this sector.
This dissertation is part of the Internship curricular unit of the Integrated Master in Pharmaceutical Sciences of the University of Beira Interior, in the scope of which I carried out an internship in community pharmacy and a research work entitled "Study of the antimicrobial capacities of Portuguese wines" to obtain a Master's degree in Pharmaceutical Sciences. The first chapter of this document concerns the laboratory research component developed at the Health Sciences Research Centre of the University of Beira Interior whose objective was to investigate the capacity of two Portuguese wines to reduce the number of microorganisms present in pure culture for future clinical application. To this end, the minimum inhibitory concentration was determined by the plaque microdilution method, and tests were subsequently carried out to determine the minimum lethal concentration, quantification of phenols and antioxidant capacity of the samples under study. This work was carried out in order to contribute to solving the problem of resistance to antimicrobials, which is a growing public health problem, and it is possible to say that the wines under study have the capacity to inhibit the growth of Candida albicans, Escherichia coli, and Staphylococcus aureus in pure culture. However, the present work does not allow us to establish a direct relationship between the phenolic content, antioxidant capacity of wines and their antimicrobial capacity, suggesting that there are other components responsible for this effect. Regarding the second chapter, this one is allusive to the internship in community pharmacy, carried out in Farmácia Mutualista Covilhanense, in Covilhã, in a total of six hundred hours, distributed in periods of eight hours in the pre-pandemic period and five hours during the pandemic. This chapter aims to report the knowledge acquired about the functioning of a community pharmacy, as well as some particularities of the legal and financial framework of this sector.
Description
Keywords
Antimicrobiano Antioxidante Bactérias Farmáciacomunitária Fungos Vinho