Metabolites from Induratia spp. modulating key enzymes in human hemostasis.

Induratia spp. fungi have been poorly evaluated for their non-volatile secondary metabolites. In the present work, we evaluated the effects of non-volatile secondary metabolites released into the culture medium by Induratia spp. upon toxic alterations induced by Bothrops spp. venoms. B. atrox venom phospholipase was inhibited by Induratia spp. around 12 and 16%. The extracts of the two strains inhibited 12-25% of the hemolysis induced by B.moojeni venom. Thrombolysis was inhibited by 30-60% by the compounds present in both extracts. The coagulation induced by B. moojeni venom was prolonged by 26-41 s by the action of the extracts of I. coffeana. The fungal extracts did not exert any cytotoxic effect, nor did they induce any alteration in the other evaluated substrates show the potential use of non-volatile metabolites produced by the fungi evaluated as enzyme modulators, especially for proteases with a fundamental role in human hemostasis.

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast.

This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.