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1.
Food Res Int ; 160: 111697, 2022 10.
Artigo em Inglês | MEDLINE | ID: mdl-36076400

RESUMO

This work aimed to evaluate the performance of co-cultivation of potential probiotic yeast and lactic acid bacteria (LAB) in producing plant-based fermented beverages. The co-culture comprised LAB Lactiplantibacillus plantarum CCMA0743 with the yeasts Pichia kluyveri CCMA 0615, Pichia guilliermondii CCMA 1753 and Debaryomyces hansenii CCMA 1761 separately. The plant substrate was 75 g oat, 175 g sunflower seeds, and 75 g almonds. The viability of microorganisms in the plant-based matrix was evaluated during fermentation, storage at 4 °C, and under simulated gastrointestinal tract (GIT) conditions. Chemical analysis, antioxidant activity, and sensory profile of the beverages were also determined. The three yeasts and the LAB showed counts greater than 6.0 log CFU/mL after fermentation, and the plant-based matrix protected the yeasts during simulated digestion. P. kluyveri and D. hansenii showed higher survival than P. guilliermondii and L. plantarum after exposure to simulated GIT conditions. The pH of the plant-based matrix reduced from approximately 7 to 3.8. Lactic acid was the main organic acid produced during fermentation. In addition, 113 volatile compounds were detected by gas chromatography-mass spectrometry (GC-MS), including alcohols, aldehydes, alkanes, alkenes, acids, ester, ether, ketones, phenol, and amides. The beverage sensory profile varied with the co-culture. The co-culture D. hansenii and L. plantarum showed higher antioxidant activity than the other co-culture tested, and the homogeneous texture attribute characterized the beverage produced with this combination. Results show the suitability of tested co-cultures to produce a plant-based fermented beverage and indicate more significant potential for D. hansenii and L. plantarum co-culture as a starter for its functionalization.


Assuntos
Lactobacillales , Probióticos , Antioxidantes/análise , Técnicas de Cocultura , Bebidas Fermentadas , Cromatografia Gasosa-Espectrometria de Massas , Probióticos/química , Saccharomyces cerevisiae
2.
Food Res Int ; 152: 110710, 2022 02.
Artigo em Inglês | MEDLINE | ID: mdl-35181110

RESUMO

Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies "salty, acidic and bitter tastes" and "sweetener aftertaste". Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.


Assuntos
Sucos de Frutas e Vegetais , Probióticos , Bebidas/microbiologia , Fermentação , Odorantes/análise , Probióticos/metabolismo
3.
Braz J Microbiol ; 52(4): 2307-2317, 2021 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-34626345

RESUMO

Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Afterward, the impact of fermentation on sugars, organic acids, and bioactive compounds was also appraised. Phytochemical modification of three different juices fermented by lactic acid bacteria at 37 °C/24 h was evaluated. After 18 h of fermentation, passion fruit juice showed higher cell viable counts of single and mixed L. plantarum CCMA 0743 culture, above 9.00 Log CFU/mL, and pH between 4.07 and 4.10. Sugars consumption and organic acid production were influenced by juice composition and culture used. The mixed culture reduced the total sugars in the passion fruit juice by approximately 53.0% (8.51 g/L). Lactic acid was the main product of the sugars fermentation, with higher concentrations detected in passion fruit juice (8.39-11.23 g/L). Bioactive compounds were analyzed on the selected substrate. The fermentative process reduced antioxidant activity and carotenoid content. However, single L. plantarum CCMA 0743 culture increased the yellow flavonoid content of passion fruit juice by approximately 3.0 µg/mL. L. plantarum CCMA 0743 showed high and suitable cell, viable counts, to claimed probiotic products, increasing bioactive compounds in passion fruit juice. Therefore, this strain and passion fruit substrate showed attractive potential to produce alternative and functional fermented fruit beverages.


Assuntos
Fermentação , Sucos de Frutas e Vegetais , Lactobacillaceae , Microbiologia de Alimentos , Frutas/metabolismo , Frutas/microbiologia , Sucos de Frutas e Vegetais/microbiologia , Lactobacillaceae/metabolismo , Probióticos/metabolismo , Açúcares/metabolismo
4.
J Food Sci ; 86(6): 2604-2614, 2021 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-34009655

RESUMO

High-yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. The yeast, acetic acid bacteria, lactic acid bacteria, and mesophilic bacteria population were evaluated in their respective medium. Carbohydrates and acids were detected using a high-performance liquid chromatography system, and volatiles were analyzed using gas chromatography-mass spectrometry equipment. Finally, a consumer acceptance test followed by a check-all-that-apply question and a temporal dominance of sensations assessment was performed in chocolate. The fermentation resulted in a typical succession: yeast-dominated at first, followed by lactic acid, acetic acid, and mesophilic bacteria. In the pulp, carbohydrates and citric acid were consumed. Low concentrations of acetic acid (0.09-1.75 g/kg) were detected. Acids, esters, and alcohols were the most abundant groups. The chocolate profile resulted in sweet, acidic, and fruity, satisfying consumers' tastes. PRACTICAL APPLICATION:  The cocoa hybrid-mix fermentation can improve the fermentation process and chocolate quality.  The mixture generated a different sensory profile in comparison to other fermentations.  The fruity chocolate was accepted and liked by consumers.


Assuntos
Ácido Acético/metabolismo , Bactérias/metabolismo , Cacau/microbiologia , Cacau/normas , Chocolate/análise , Fermentação , Ácido Láctico/metabolismo , Paladar/fisiologia , Bactérias/crescimento & desenvolvimento , Brasil , Cacau/metabolismo
5.
Probiotics Antimicrob Proteins ; 13(1): 102-112, 2021 02.
Artigo em Inglês | MEDLINE | ID: mdl-32415515

RESUMO

We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and functional assays. A preliminary subtractive screening of nineteen strains was performed based on their survival in simulated gastric and intestinal juice, and cell surface characteristics (hydrophobicity and auto-aggregation). Five strains were selected for further characterization, which included the assessment of their co-aggregation to pathogens, phenol tolerance, antimicrobial activity, and safety. Moreover, their adhesion to Caco-2 and HT-29 cells and the ability to inhibit pathogenic bacteria adhesion were evaluated. All strains had high (≥ 80.0%) survival rates in gastric and intestinal juices. Among them, Lactobacillus brevis CCMA 1284, L. plantarum CCMA 0743, and L. plantarum CCMA 0359 exhibited higher hydrophobicity (95.33, 96.06, and 80.02%, respectively), while L. paracasei CCMA 0504 and L. paracasei CCMA 0505 had the highest auto-aggregation values (45.36 and 52.66%, respectively). However, these last two strains were positive for the DNAse test, which is a safety concern. The CCMA 0359 and CCMA 1284 strains did not show antimicrobial activity, while the CCMA 0505 strain had a higher percentage of adhesion (4.75%) to Caco-2 cells. In the simulated competition and exclusion assays, the CCMA 0743 strain was able to reduce Salmonella adhesion to both cells (Caco-2 and HT-29), but only the CCMA 0743 and CCMA 0505 strains inhibited Escherichia coli adhesion to HT-29 cells in the competition assay. According to the results of these evaluated attributes, this strain showed to be an excellent candidate for probiotic use.


Assuntos
Aderência Bacteriana , Escherichia coli/metabolismo , Ácidos Graxos , Probióticos , Salmonella/metabolismo , Células CACO-2 , Células HT29 , Humanos
6.
Sci Adv ; 6(26): eaba3231, 2020 06.
Artigo em Inglês | MEDLINE | ID: mdl-32637605

RESUMO

Cancer risk is highly variable in carriers of the common TP53-R337H founder allele, possibly due to the influence of modifier genes. Whole-genome sequencing identified a variant in the tumor suppressor XAF1 (E134*/Glu134Ter/rs146752602) in a subset of R337H carriers. Haplotype-defining variants were verified in 203 patients with cancer, 582 relatives, and 42,438 newborns. The compound mutant haplotype was enriched in patients with cancer, conferring risk for sarcoma (P = 0.003) and subsequent malignancies (P = 0.006). Functional analyses demonstrated that wild-type XAF1 enhances transactivation of wild-type and hypomorphic TP53 variants, whereas XAF1-E134* is markedly attenuated in this activity. We propose that cosegregation of XAF1-E134* and TP53-R337H mutations leads to a more aggressive cancer phenotype than TP53-R337H alone, with implications for genetic counseling and clinical management of hypomorphic TP53 mutant carriers.

7.
Biotechnol Lett ; 42(10): 1799-1827, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-32648189

RESUMO

Agro-industrial residues and by-products are a crescent environmental problem since they are often discarded without proper treatment, and still have growing production. These residues are rich from a nutritional point of view and contain various industrial relevant compounds, such as phenolic compounds, fibers, vitamins, sugars and others. The crescent worrying about environmental issues has led researchers and industries to focus on "eco-friendly" solutions for everyday problems. In this sense, the use of enzymes for the valorization of agro-industrial residues is a safe and green alternative technology. Hence, this review aims to show the enzyme potential for the use and valorization of several agro-industrial residues, focusing on the most produced residues worldwide, such as fruits, grains and lignocellulosic residues, as well as a brief explanation of microbial enzymes, its production and optimization, altogether with tools to identify producing microorganisms.


Assuntos
Biomassa , Produtos Agrícolas , Enzimas , Resíduos Industriais , Eliminação de Resíduos , Biotecnologia , Frutas , Lignina
8.
Braz J Microbiol ; 51(3): 1297-1307, 2020 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-32319043

RESUMO

The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L-1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.


Assuntos
/microbiologia , Saccharomyces cerevisiae/genética , Saccharomyces cerevisiae/metabolismo , Zea mays/microbiologia , Fermentação , Técnica de Amplificação ao Acaso de DNA Polimórfico , Saccharomyces cerevisiae/isolamento & purificação , Zea mays/química , Zea mays/metabolismo
9.
PLoS One ; 15(1): e0227260, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-31978118

RESUMO

Sarcomas represent less than 1% of all solid neoplasms in adults and over 20% in children. Their etiology is unclear, but genetic susceptibility plays an important role in this scenario. Sarcoma is central in Li-Fraumeni Syndrome (LFS), a familial predisposition cancer syndrome. In Brazil, the high prevalence of p.Arg337His mutations in the TP53 gene brings about a unique condition: a cluster of LFS. In the present work, we studied 502 sarcoma patients not selected by age or family history in an attempt to assess the impact of the so-called "Brazilian germline TP53 mutation" (p.Arg337His) on this tumor type. We found that 8% of patients are carriers, with leiomyosarcoma being the main histologic type of sarcoma, corresponding to 52.5% of the patients with the mutated TP53 gene. These findings emphasize the importance of genetic counseling and can better guide the management of sarcoma patients.


Assuntos
Predisposição Genética para Doença , Síndrome de Li-Fraumeni/genética , Sarcoma/genética , Proteína Supressora de Tumor p53/genética , Adolescente , Adulto , Idoso , Idoso de 80 Anos ou mais , Brasil/epidemiologia , Feminino , Efeito Fundador , Aconselhamento Genético , Mutação em Linhagem Germinativa , Humanos , Síndrome de Li-Fraumeni/diagnóstico , Síndrome de Li-Fraumeni/epidemiologia , Síndrome de Li-Fraumeni/patologia , Masculino , Pessoa de Meia-Idade , Prevalência , Sarcoma/diagnóstico , Sarcoma/epidemiologia , Sarcoma/patologia , Adulto Jovem
10.
Microb Pathog ; 140: 103969, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-31918000

RESUMO

The consumption of probiotics has increased due to the reported health benefits, mainly in preventing or treating gastrointestinal pathology. This study investigated the antimicrobial capacity of yeasts, Saccharomyces cerevisiae and Pichia kluyveri, previously isolated from fermented foods (indigenous beverage, kefir and cocoa) against the adhesion of foodborne pathogens to Caco-2 cells. Co-aggregation of yeasts with pathogens and were evaluated by quantitative analysis and using scanning electron and laser confocal microscopies. All yeasts strains were able to co-aggregate with the tested pathogens, however, this activity was strain-dependent. The inhibition tests showed that the adhesion of Escherichia coli EPEC, Listeria monocytogenes and Salmonella Enteritidis to Caco-2 was reduced by all the yeasts studied. Most of the evaluated yeasts showed inhibition rates equal to or greater than the commercial probiotic Saccharomyces boulardii. The yeasts were able to reduce up to 50% of the bacterial infection, as observed for CCMA0615 towards EPEC in exclusion assay; CCMA0731, CCMA0732 and CCMA0615 towards L. monocytogenes in exclusion and competition assays; and CCMA0731 in exclusion and CCMA0731, CCMA0732, CCMA0615 in competition assay towards S. Enteritidis. No antimicrobial compounds were produced by the yeasts, showing that competition for nutrients and/or receptors in the intestinal mucosa was the mechanism to bacterial inhibition.


Assuntos
Antibiose , Pichia/fisiologia , Saccharomyces cerevisiae/fisiologia , Aderência Bacteriana , Brasil , Células CACO-2 , Escherichia coli/fisiologia , Microbiologia de Alimentos , Humanos , Listeria monocytogenes/fisiologia , Pichia/genética , Pichia/isolamento & purificação , Saccharomyces cerevisiae/genética , Saccharomyces cerevisiae/isolamento & purificação , Salmonella enteritidis/fisiologia
11.
Probiotics Antimicrob Proteins ; 12(1): 280-288, 2020 03.
Artigo em Inglês | MEDLINE | ID: mdl-30685824

RESUMO

While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.


Assuntos
6-Fitase/metabolismo , Microbiologia de Alimentos , Kluyveromyces , Probióticos , Saccharomyces boulardii , Antioxidantes/isolamento & purificação , Brasil , Células CACO-2 , Escherichia coli , Humanos , Kluyveromyces/isolamento & purificação , Kluyveromyces/fisiologia , Probióticos/isolamento & purificação , Saccharomyces boulardii/isolamento & purificação , Saccharomyces boulardii/fisiologia
12.
Cancer Genet ; 240: 54-58, 2020 01.
Artigo em Inglês | MEDLINE | ID: mdl-31778928

RESUMO

Li-Fraumeni and Li-Fraumeni-like (LFS/LFL) Syndrome are cancer predisposition syndromes caused by germline pathogenic variants in TP53 and are associated with an increased risk of multiple early-onset cancers. In Southern and Southeastern Brazil, a germline founder variant with partial penetrance located in the oligomerization domain of TP53, c.1010G>A p.(Arg337His, commonly known as R337H), has been detected in 0.3% of the general population. Recently, the functional MIR605 variant rs2043556 (A>G) has been identified as a novel LFS phenotype modifier in families with germline TP53 DNA binding variants. In this study, our goal was to verify MIR605 rs2043556 allele frequencies and further explore its possible effects on the phenotype of 238 Brazilian individuals carrying TP53 p.(Arg337His). The MIR605 rs2043556 G allele was detected in 136 (57.1%) individuals, including 25 homozygotes (10.5%), and although it had been previously associated with an earlier mean age of tumor onset, this effect was not observed in this study (p = 0.8). However, in p.(Arg337His) mutation carriers, the GG genotype was significantly associated with the occurrence of multiple primary tumors (p = 0.005). We provide further evidence of MIR605 rs2043556 G allele's effect as a phenotype modulator in carriers of germline TP53 pathogenic variants.


Assuntos
Predisposição Genética para Doença , Síndrome de Li-Fraumeni/genética , MicroRNAs/genética , Neoplasias Primárias Múltiplas/genética , Proteína Supressora de Tumor p53/genética , Adulto , Idade de Início , Brasil/epidemiologia , Feminino , Efeito Fundador , Mutação em Linhagem Germinativa , Humanos , Síndrome de Li-Fraumeni/epidemiologia , Masculino , Neoplasias Primárias Múltiplas/epidemiologia , Polimorfismo de Nucleotídeo Único
13.
Carcinogenesis ; 40(12): 1452-1461, 2019 Dec 31.
Artigo em Inglês | MEDLINE | ID: mdl-31436806

RESUMO

Management of locally advanced head and neck squamous cell carcinoma (HNSCC) requires a multi-prong approach comprising surgery, radiation and/or chemotherapy, yet outcomes are limited. This is largely due to a paucity of biomarkers that can predict response to specific treatment modalities. Here, we evaluated TGFß3 protein levels in extracellular vesicles (EVs) released by HNSCC cells as a predictor for response to chemoradiation therapy (CRT). To this end, specific EV-fractions were isolated from cell lines or HNSCC patient plasma, and TGFß3 protein was quantified. In patients treated with CRT, TGFß3 levels were found to be significantly higher in plasma EV-fractions or non-responders compared with responders. High levels of TGFß3 levels in Annexin V-EVs were associated with the worst progression-free survival. In vitro experiments demonstrated that TGFß3 silencing sensitized HNSCC cells to cytotoxic therapies, and this phenotype could be rescued by treatment with exogenous. In addition, specific EV-fractions shed by cisplatin-resistant cells were sufficient to transfer the resistant phenotype to sensitive cells through activation of TGFß-signaling pathway. Therefore, our data show that TGFß3 transmitted through EV plays a significant role in response to cytotoxic therapy, which can be exploited as a potential biomarker for CRT response in HNSCC patients treated with curative intent.


Assuntos
Biomarcadores Tumorais/sangue , Vesículas Extracelulares/metabolismo , Neoplasias de Cabeça e Pescoço/terapia , Carcinoma de Células Escamosas de Cabeça e Pescoço/terapia , Fator de Crescimento Transformador beta3/sangue , Adulto , Idoso , Quimiorradioterapia/métodos , Cisplatino/administração & dosagem , Resistencia a Medicamentos Antineoplásicos/fisiologia , Feminino , Neoplasias de Cabeça e Pescoço/sangue , Humanos , Masculino , Pessoa de Meia-Idade , Paclitaxel/administração & dosagem , Tolerância a Radiação/fisiologia , Carcinoma de Células Escamosas de Cabeça e Pescoço/sangue
14.
Food Sci Nutr ; 7(5): 1899-1907, 2019 May.
Artigo em Inglês | MEDLINE | ID: mdl-31139405

RESUMO

Background: The demand for industrialized foods that contribute to health and well-being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy-free low-fat ice cream prepared from unfermented and fermented with yam dough. Results: The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (107 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1-diphenyl-2-picrylhydrazyl method and 44% and 26% with the 2,2'-azino-bis (3 ethylbenzo-thiazoline-6-sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non-Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions: These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose-free ice cream with low fat.

15.
Braz J Microbiol ; 50(2): 507-514, 2019 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-30806891

RESUMO

The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied. Leuconostoc lactis CCMA 0415, Lactobacillus plantarum CCMA 0744, and Lactobacillus fermentum CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains, L. lactis CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 µg/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers.


Assuntos
Dioscorea/metabolismo , Fermentação/fisiologia , Lactobacillus fermentum/metabolismo , Lactobacillus plantarum/metabolismo , Leuconostoc/metabolismo , 6-Fitase/biossíntese , Alantoína/análise , Dioscorea/microbiologia , Diosgenina/análise , Ácido Láctico/análise , Ácido Oxálico/análise , Compostos Orgânicos Voláteis/análise
16.
J Sci Food Agric ; 99(5): 2267-2274, 2019 Mar 30.
Artigo em Inglês | MEDLINE | ID: mdl-30328118

RESUMO

BACKGROUND: To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods. RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar. CONCLUSION: In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry.


Assuntos
Ácido Acético/metabolismo , Bebidas Alcoólicas/análise , Antibacterianos/química , Antioxidantes/química , Cactaceae/química , Physalis/química , Ácido Acético/análise , Antibacterianos/metabolismo , Antibacterianos/farmacologia , Antioxidantes/metabolismo , Antioxidantes/farmacologia , Cactaceae/metabolismo , Cactaceae/microbiologia , Fermentação , Humanos , Fenóis/química , Fenóis/metabolismo , Fenóis/farmacologia , Physalis/metabolismo , Physalis/microbiologia , Paladar
17.
Food Res Int ; 111: 187-197, 2018 09.
Artigo em Inglês | MEDLINE | ID: mdl-30007675

RESUMO

Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93-4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.


Assuntos
Bebidas/análise , Qualidade dos Alimentos , Lactobacillales/química , Probióticos/análise , Saccharomyces cerevisiae/química , Zea mays/química , Adolescente , Adulto , Fermentação , Humanos , Lactobacillales/metabolismo , Pessoa de Meia-Idade , Probióticos/metabolismo , Paladar , Adulto Jovem , Zea mays/metabolismo
18.
Rev. psicol. (Fortaleza, Online) ; 9(2): 175-182, jan.-jun 2018.
Artigo em Português | LILACS, Index Psicologia - Periódicos | ID: biblio-1342076

RESUMO

Trata-se de um projeto desenvolvido a partir da disciplina de Práticas Integrativas II (Psicologia), em parceria com uma instituição-abrigo. A análise dos casos, a metodologia das ações e as discussões teóricas foram fundamentadas na abordagem sociodramática, enfatizando-se o exercício da criatividade e da espontaneidade como modo de ampliação dos vínculos e reconfiguração das relações, bem como a dramatização como exercício de protagonismo. O presente artigo evidencia a vivência de um grupo de familiares biológicos e adotantes, em um processo que implicou em forte repercussão para os integrantes. Participaram: um casal, que estava finalizando o processo de adoção de seu primeiro filho; uma senhora que desejava reaver a guarda de suas netas, ainda residentes na instituição. O processo grupal deu ensejo a importantes percepções e reflexões, a partir das quais tanto a representante da família biológica, como os pais adotivos ressignificaram seus pontos de vista a respeito da parentalidade.


This is a continuous project in the discipline of Integrative Practices II (Psychology), in partnership with an institution-shelter. The analysis of the cases, the methodology of the actions and the theoretical discussions were based on the sociodramatic approach, that emphasizes the practice of the creativity and the spontaneity as a way of expanding the bonds and to reconfigurate of the relationships; and the dramatization as a practice of protagonism. This paper evidences the experience of a group of biological and adoptive family, in a process that had strong repercussion for the participants. They were a couple who was finalizing the process of adoption of their first son, and a lady who wished to recover the guard of their granddaughters who still were in the institution. The group process evidenced important perceptions and reflections, from which both the representative of the biological family and the adoptive parents re-defined their points of view regarding parenting.


Assuntos
Psicodrama , Adoção , Poder Familiar , Família
19.
World J Microbiol Biotechnol ; 34(3): 46, 2018 Mar 08.
Artigo em Inglês | MEDLINE | ID: mdl-29520720

RESUMO

The microbial community of artisanal corn fermentation called Chicha were isolated, purified and then identified using protein profile by Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF) and confirmed by partial ribosomal gene sequencing. Samples from Chicha beverage were chemically characterized by gas and liquid chromatography (HPLC and GC-MS). Aerobic mesophilic bacteria (AMB) (35.8% of total of isolated microorganisms), lactic acid bacteria (LAB) (21.6%) and yeast (42.6%) were identified. Species of the genera Klebsiella, Bacillus, Staphylococcus, Micrococcus, Enterobacter, and Weissella were identified. Rhodotorula mucilaginosa, Lodderomyces elongisporus, Candida metapsilosis, and C. bohicensis were the yeasts found. The LAB isolates detected were responsible for the high concentrations of lactic acid found during the fermentation process (1.2 g L- 1), which is directly related to the decrease in pH values (from 6.95 to 3.70). Maltose was the main carbohydrate detected during corn fermentation (7.02 g L- 1 with 36 h of fermentation). Ethanol was found in low concentrations (average 0.181 g L- 1), making it possible to characterize the beverage as non-alcoholic. Twelve volatile compounds were identified by gas chromatography; belonging to the groups acids, alcohols aldehydes, acetate and others. MALDI-TOF was successfully used for identification of microbiota. Weissella confusa and W. cibaria were detected in the final product (after 36 h of fermentation), W. confusa is often classified as probiotic and deserve further application studies.


Assuntos
Bebidas Alcoólicas/análise , Bebidas Alcoólicas/microbiologia , Bactérias/isolamento & purificação , Fermentação , Lactobacillales/isolamento & purificação , Consórcios Microbianos , Leveduras/isolamento & purificação , Zea mays/microbiologia , Ácido Acético/metabolismo , Bactérias/classificação , Bactérias/genética , Bactérias/metabolismo , Brasil , Etanol/análise , Etanol/metabolismo , Cromatografia Gasosa-Espectrometria de Massas/métodos , Concentração de Íons de Hidrogênio , Ácido Láctico/análise , Ácido Láctico/metabolismo , Lactobacillales/classificação , Lactobacillales/genética , Lactobacillales/metabolismo , Maltose/metabolismo , Consórcios Microbianos/genética , Filogenia , Probióticos , RNA Ribossômico 16S/genética , Análise de Sequência , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos , Fatores de Tempo , Leveduras/classificação , Leveduras/genética , Leveduras/metabolismo , Zea mays/química
20.
Food Res Int ; 100(Pt 1): 698-707, 2017 10.
Artigo em Inglês | MEDLINE | ID: mdl-28873739

RESUMO

There is an important demand for the development of new non-dairy probiotic beverages in the functional food market. This work aimed to develop new fermented beverages from maize and rice. Lactobacillus plantarum CCMA 0743, Torulaspora delbrueckii CCMA 0235, and the commercial probiotic Lactobacillus acidophilus LACA 4, were used as a mixed starter culture. Two prebiotic concentrations, 20 and 50g/L fructooligosaccharide (FOS) were tested. The growth of L. acidophilus LACA 4 was favored by 50g/L FOS and after refrigerated storage at 4°C for 28days, its population remained above 107CFU/mL. Lactic and acetic acids were the main organic acids detected, at around 3.7 and 0.5g/L, respectively. Ethanol was present at <5g/L in non-alcoholic beverages. Fifty-five volatile compounds including acids, alcohols, aldehydes, esters, ketones, pyrazines and others, were detected. The sensorial analysis demonstrated that >50% of consumers liked slightly or liked extremely the beverages (scores from 6-9). Therefore, potential symbiotic cereal beverages were successfully obtained using a mix of lactic acid bacteria and yeast as a starter culture. This is an important step in the commercial production of alternative beverages from common food substrates for consumers.


Assuntos
Bebidas , Fermentação/fisiologia , Oligossacarídeos/metabolismo , Oryza/química , Probióticos/metabolismo , Zea mays/química , Adolescente , Adulto , Bebidas/análise , Bebidas/microbiologia , Cromatografia Líquida de Alta Pressão , /microbiologia , Humanos , Cinética , Lactobacillus/metabolismo , Pessoa de Meia-Idade , Odorantes/análise , Simbiose/fisiologia , Paladar , Leveduras/metabolismo , Adulto Jovem
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