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The objective of this study was to evaluate Caribbean Mexican seaweed as a raw material for the production of fucoidans, alginates, and bioactive extracts with antioxidant activity, total flavonoid content, total phenolic content, and UV absorbance. Extractions were first performed using varying ethanol concentrations and maceration times, with the optimal treatment selected based on its superior antioxidant activity, flavonoid and phenolic contents, and UV absorbance. The solid fraction from this treatment was then subjected to extraction using green solvents, specifically natural deep eutectic solvents (NADESs) and ultrasound-assisted extraction (UAE), to isolate alginate and fucoidan. The green extraction cascade enables the recovery of multiple value-added products from each fraction, showcasing both versatility and sustainability. The new DES combination yielded a high amount of crude fucoidan (0.4103 ± 0.0042 g gâ»1 dry algae), exceeding the yields reported in previous studies. FTIR-ATR analysis confirmed that the extracted fucoidan structure was consistent with that of Sargassum spp., although further purification and characterization are needed to determine whether its known bioactive properties are preserved. All treatments exhibited strong UV-B absorbance, highlighting the potential of Sargassum extracts as sunscreen filters, with polyphenolic compounds being the primary contributor to UV absorption. Additionally, UV-A absorbance was correlated with flavonoid and carotenoid content, particularly in 50 % ethanol extracts. Future research should explore the potential of Sargassum for sunscreen applications and polysaccharide extraction, offering a sustainable solution to the environmental and economic challenges posed by annual Sargassum blooms in Mexico.
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The activity of matrix metalloproteinases (MMPs) plays a crucial role in the aging of the resin-dentin interface. The in situ action of MMP-2 and MMP-9 has been confirmed in the process of dentin-collagen degradation. However, the involvement of dental pulp cells in MMP secretion as a response to oxidative stress induced by contact with resin monomers has not been fully elucidated. Myricetin (MYR), like proanthocyanidin (PAC), has antioxidant properties and may help prevent extracellular matrix degradation. The objective was to evaluate the effect of MYR on the MMP expression and activity in response to reactive oxygen species (ROS) increase induced by triethylene glycol dimethacrylate (TEGDMA) in human odontoblast-like cells (hOLCs). hOLCs differentiated from dental pulp mesenchymal stem cells were exposed to TEGDMA released from dentin blocks using a barrier model with transwell inserts for 18, 24, and 36 h. Intracellular oxidation was evaluated using the 2',7'-dichlorofluorescein probe. The effect of 600 µM MYR on the MMP-2 and MMP-9 expression was determined by reverse transcription-quantitative polymerase chain reaction (RT-qPCR). The extracellular MMP levels were quantified using enzyme-linked immunosorbent assay, and their activation by means of a proteolytic fluorometric assay. The results were analyzed by one-way analysis of variance and Tukey's post hoc test, p ≤ 0.05. TEGDMA exposure increased intracellular ROS and upregulated MMP-2 and MMP-9 mRNA in hOLCs (p < 0.001). The levels of MMPs increased significantly 24 h after TEGDMA exposure (p = 0.013). These secreted proteases exhibited high activation ability. MYR reduced ROS production and downregulated MMP expression and activity at both mRNA and protein levels, similar to the effect found for PAC, which was used as a control. A relationship was observed between MMP-2 and MMP-9 expression, secretion, and early activation with ROS increase due to TEGDMA exposure. MYR showed potential as a therapeutic strategy to control MMP expression and modulate redox imbalance, offering a protective effect on cellular response.
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Flavonoides , Metaloproteinase 9 da Matriz , Odontoblastos , Polietilenoglicóis , Ácidos Polimetacrílicos , Espécies Reativas de Oxigênio , Humanos , Flavonoides/farmacologia , Metaloproteinase 9 da Matriz/metabolismo , Odontoblastos/efeitos dos fármacos , Odontoblastos/metabolismo , Odontoblastos/citologia , Ácidos Polimetacrílicos/farmacologia , Polietilenoglicóis/farmacologia , Espécies Reativas de Oxigênio/metabolismo , Metaloproteinase 2 da Matriz/metabolismo , Regulação Enzimológica da Expressão Gênica/efeitos dos fármacos , Metaloproteinases da Matriz/metabolismoRESUMO
OBJECTIVE: Obesity has become one of the major public health issues and is associated with various comorbidities, including type 2 diabetes mellitus, dyslipidemia, and hypertension. Lychee seeds are considered promising ingredients for developing functional foods owing to their nutraceutical properties and phytochemical composition. This study aimed to induce obesity in zebrafish (Danio rerio) through a hyperlipidic diet supplemented with different concentrations of lychee seed flour and to evaluate its effects on adipose tissue, biochemical parameters, oxidative stress, and caudal fin regeneration. METHODS: A total of 200 adult zebrafish were u anded and divided into five experimental groups: control, hyperlipidic diet (HFD), and HFD supplemented with 2%, 4%, and 6% lychee seed flour. After 12 wk of feeding, biochemical parameters (glycemia, triglycerides, total cholesterol, high-density lipoprotein-HDL, aspartate aminotransferase-AST, alanine aminotransferase-ALT, and cortisol) and oxidative stress biomarkers, such as Catalase (CAT), Superoxide Dismutase (SOD), Glutathione-S-Transferase (GST), Glutathione (GSH), and Reactive Oxygen Species (ROS), were evaluated. RESULTS: The results showed that the HFD4% group exhibited a significant reduction in the diameter of visceral adipocytes compared with the control, HFD, and HFD2% groups. There was a higher prevalence of severe steatosis in the control and HFD groups and mild steatosis in the HFD6% group. The HFD4% and HFD6% groups had the lowest glycemic levels, whereas the HFD6% group had the highest HDL levels. Supplementation with lychee seed flour also positively modulated oxidative stress biomarkers, with increased CAT and GST activity in the HFD6% group and reduced ROS in the HFD4% and HFD6% groups compared with the HFD group. CONCLUSION: It was concluded that adding 4 to 6% lychee seed flour may have beneficial effects on biochemical parameters and oxidative stress markers in HFD-fed zebrafish. The results indicate that lychee seed flour shows promise for use in foods and supplements targeting obesity prevention and management.
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Beneficial properties of different natural antimicrobials are topics of scientific curiosity for improving safety and extending the shelf life of food commodities. In this regard, phenolic compounds, natural molecules known for their antioxidant, anti-inflammatory, and antimicrobial properties can be right choice. Moreover, bacteriocins, antimicrobial peptides produced by various microorganisms, capable of inhibiting the growth of other bacteria, particularly closely related species can be genuine alternative. Combining phenolic compounds with bacteriocins can enhance antimicrobial effects, extending the shelf-life of food products by combating spoilage and foodborne pathogens. Despite their potential, the chemical interactions between phenolic compounds and bacteriocins, including synergistic and antagonistic effects, are not well understood. Key areas needing further research include the following: the mechanisms of action against different bacterium types, interactions with cell membranes, enzyme activity, and gene expression; the effects of environmental factors like concentration, pH, temperature, and food matrix specificity on their interactions; and methods for incorporating these compounds into food products and packaging materials to improve food safety. Additionally, the safety, toxicity, allergenicity, sensory properties, nutritional value, regulatory approval, and consumer acceptance of using phenolic compounds and bacteriocins in food products require thorough investigation.
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Bacteriocinas , Conservação de Alimentos , Inocuidade dos Alimentos , Fenóis , Bacteriocinas/farmacologia , Fenóis/farmacologia , Conservação de Alimentos/métodos , Inocuidade dos Alimentos/métodos , Microbiologia de Alimentos , Humanos , Antioxidantes/farmacologia , Embalagem de Alimentos/métodosRESUMO
Inflammation, oxidative stress, and metabolic diseases are intricately linked in a complex, self-reinforcing relationship. Inflammation can induce oxidative stress, while oxidative stress can trigger inflammatory responses, creating a cycle that contributes to the development and progression of metabolic disorders; in addition, these effects can be observed at systemic and local scales. Both processes lead to cellular damage, mitochondrial dysfunction, and insulin resistance, particularly affecting adipose tissue, the liver, muscles, and the gastrointestinal tract. This results in impaired metabolic function and energy production, contributing to conditions such as type 2 diabetes, obesity, and metabolic syndrome. Legumes are a good source of phenolic compounds and anthocyanins that exert an antioxidant effect-they directly neutralize reactive oxygen species and free radicals, reducing oxidative stress. In vivo, in vitro, and clinical trial studies demonstrate that these compounds can modulate key cellular signaling pathways involved in inflammation and metabolism, improving insulin sensitivity and regulating lipid and glucose metabolism. They also exert anti-inflammatory effects by inhibiting proinflammatory enzymes and cytokines. Additionally, anthocyanins and phenolics may positively influence the gut microbiome, indirectly affecting metabolism and inflammation.
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Antocianinas , Antioxidantes , Fabaceae , Inflamação , Estresse Oxidativo , Fenóis , Antocianinas/farmacologia , Antocianinas/química , Estresse Oxidativo/efeitos dos fármacos , Humanos , Inflamação/metabolismo , Inflamação/tratamento farmacológico , Fenóis/farmacologia , Fenóis/química , Fabaceae/química , Antioxidantes/farmacologia , Animais , Microbioma Gastrointestinal/efeitos dos fármacos , Resistência à InsulinaRESUMO
Baru (Dipteryx alata Vogel), a fruit native to the Brazilian Cerrado, has gained scientific interest due to its nutritional potential and commercial value. Its edible seed, of high commercial value, represents around 5 % of the fruit. On the other hand, its pulp, a byproduct of the baru processing industry, is normally discarded, generating a huge volume of waste with reported antioxidant properties. This study investigates the composition and bioactive properties of baru pulp, aiming to identify the antioxidant components in this byproduct. Our analysis revealed that baru pulp is rich in sugars (41.86 %), fiber (29.12 %), and essential minerals, along with commercially valuable bioactive compounds such as trigonelline (139.10 mg 100 g-1), tannins (429.16 mg tannin equivalent 100 g-1), vitamin C (109.57 mg 100 g-1), and phenolic compounds such as trans-cinnamic acid (5.91 mg 100 g-1), chlorogenic acid, and gallic acid (1.07 mg 100 g-1). Industrially relevant sesquiterpenes, such as α-copaene and bicyclogermacrene, account for 42.75 % of the volatile profile, alongside germacrene D (11.69 %), aromadendrene (9.05 %), α-cubebene (6.84 %), ß-elemene (5.90 %), and ledene (5.82 %), which are commonly used in essential oil production from other food matrices. While further studies are required to optimize extraction methods, these findings highlight baru pulp as a promising and low-cost alternative to traditional sources of bioactive compounds, with potential applications in functional food formulations and sustainable industrial processes. Specifically, the use of in natura pulp or its flour for food enrichment is recommended, supporting sustainability through the valorization of agro-industrial waste.
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Antioxidantes , Dipteryx , Frutas , Frutas/química , Antioxidantes/análise , Dipteryx/química , Fenóis/análise , Extratos Vegetais/química , Extratos Vegetais/análise , Brasil , Taninos/análise , Resíduos Industriais/análise , Sesquiterpenos/análiseRESUMO
This research investigated the influence of the microencapsulation of phenolic compounds (PCs) from organic coffee husk with whey protein concentrate (WPC) and maltodextrin on the abundance of intestinal bacterial populations and their metabolic activity during in vitro fecal fermentation. The microencapsulated PCs were gradually metabolized during fecal fermentation, resulting in significant transformations and an increase in PCs in the fermentation media. The metabolism of PCs by the fecal microbiota occurred concurrently with the consumption of sugars, production of organic acids, and reduction in pH in the media. The PCs, especially when encapsulated, promoted an increase in the abundance of Lactobacillus spp./Enterococcus spp., Bifidobacterium spp., and Ruminococcus albus/R. flavefaciens, and a reduction in the abundance of Bacteroides spp./Prevotella spp., Clostridium histolyticum, and Eubacterium rectale/Clostridium cocoides. The results suggest that the PCs exhibited prebiotic potential, with their efficacy enhanced by microencapsulation, particularly when WPC was used exclusively as the encapsulating agent.
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Café , Fezes , Fermentação , Microbioma Gastrointestinal , Fenóis , Polissacarídeos , Prebióticos , Microbioma Gastrointestinal/efeitos dos fármacos , Humanos , Fezes/microbiologia , Café/química , Proteínas do Soro do Leite/metabolismo , Proteínas do Soro do Leite/química , Concentração de Íons de Hidrogênio , Bactérias/metabolismo , Composição de Medicamentos , Bifidobacterium/metabolismo , Bifidobacterium/crescimento & desenvolvimentoRESUMO
Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from Ribes magellanicum fruits, before and after TT, on their antioxidant and antiglycation effects were assessed. (Poly)phenol-enriched extracts (PEEs) from raw and TT (90 °C, 1 h) Ribes magellanicum were extracted using three solvent mixtures (ethanol/water/acetic acid) with increasing water content (0, 24, and 49%) and three solvent-to-solid ratios (5, 10, and 20 mL/g). PEEs of raw samples showed increased values of total (poly)phenols (TPC), TEAC, and FRAP and decreased IC50 values of fluorescent advanced glycation end products (AGEs) with increasing water content. An increase in TPC and FRAP values was observed for TT samples, but an increase in the IC50 values of fluorescent AGEs for PEEs with increasing water content was observed. Antiglycation activity (IC50 raw/IC50 TT) depended on the solvent-to-solid ratio and the extracting solvent. HPLC-DAD-MS analysis of raw and TT samples showed degradation of anthocyanins, flavonoid fragmentation, and oxidation as the main changes in the phenolic composition of TT samples. We show that TT affects the (poly)phenolic composition of R. magellanicum, producing a decrease in the antiglycation activity when extractions are performed with increasing water content, despite increasing TPC and FRAP activity.
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Antioxidantes , Extratos Vegetais , Polifenóis , Ribes , Antioxidantes/química , Antioxidantes/farmacologia , Polifenóis/química , Polifenóis/farmacologia , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Ribes/química , Glicosilação , Cromatografia Líquida de Alta Pressão , Produtos Finais de Glicação Avançada , Fenóis/química , Frutas/química , Temperatura AltaRESUMO
Technical lignins are globally available and a sustainable feedstock. The unique properties of technical lignins suggest that these materials should have several industrial applications. The main proposal of this study is to evaluate the relationship between the structure and properties of two technical lignins. Morphological, chemical, physical, and thermal properties of sodium lignosulfonate (LGNa) and magnesium lignosulfonate (LGMg) were investigated. The results showed that a higher formation of intramolecular hydrogen bonds may occur in lignins with a higher content of phenolic hydroxyl groups, such as LGMg. As a result, an increase in the energy of hydrogen bonds in the lignosulfonate structure was observed, without significant change in the hydrogen bond distances. In addition, higher content of phenolic hydroxyl groups might also reduce lignosulfonates thermal stability. The combustion index value was three times higher for LGMg than for LGNa. The characterization study also revealed that phenolic hydroxyl groups influence the main properties of technical lignins and can be a determining factor when these lignosulfonates are used in industrial applications.
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In this work, we evaluate the antimicrobial properties of three groups of plants selected by the ethnopharmacological method, reported ashaving antimicrobial and/or anti-inflammatory properties by a rural community in the Brazilian State of Pernambuco. The samples were divided into groups of seven plants reported as having antimicrobial properties (GI), another seven as having anti-inflammatory properties (GII) and eight plants reported to have both (GIII). The antimicrobial properties of these groups were compared using the disc-diffusion method for nine microorganisms: Gram-positive and Gram-negative bacteria, acid-alcohol resistant bacillus (BAAR) and yeast. Among the samples of GI, 28.6% demonstrated activity against the micro-organisms tested, compared with 57.1% for the GII plants and 100% of GIII. This study shows, then, that the selected species should be looked more carefully that greater care should be taken in selecting species recommended by ethnopharmacological reports for studies of antimicrobial properties, since plants reported to have anti-inflammatory properties may be more active than those reported as being antimicrobial.
Evaluar la actividad antimicrobiana de tres grupos de plantas seleccionadas por el método etnodirigido, citadas como antimicrobianas y/o antiinflamatorias por una comunidad rural del estado de Pernambuco, Brasil. Las muestras de las especies seleccionadas fueron divididas en grupos de siete plantas citadas como antimicrobianas (GI), siete plantas citadas como antiinflamatorias (GII) y otro grupo con ocho plantas citadas para ambas situaciones (GIII). Se realizó una comparación de las actividades antimicrobianas de estos grupos mediante el método de difusión en disco frente a nueve microorganismos: Gram-positivos, Gram-negativos, bacilos ácido-alcohol resistentes (BAAR) y levadura. De las plantas citadas como antimicrobianas (GI), el 28,6% mostró actividad frente a los microorganismos probados, mientras que de las plantas pertenecientes al GII, el 57,1% presentó actividad y todas las plantas citadas para ambas situaciones (GIII) fueron activas en un 100%. Se necesita tener cuidado en la selección de especies provenientes del enfoque etnodirigido para estudios que buscan actividad antimicrobiana, ya que las plantas citadas como antiinflamatorias fueron más activas que las citadas como antimicrobianas.
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Plantas Medicinais , Anti-Infecciosos/farmacologia , Anti-Inflamatórios/farmacologia , Brasil , Inquéritos e QuestionáriosRESUMO
Soy extract waste, okara, is a rich source of bioactive compounds such as isoflavones, which are phytoestrogens with potential health benefits. To develop a green approach to recovering these compounds and valorizing okara, a study was developed to screen variables for the extraction of isoflavones from okara and soybean (for comparison) using Deep Eutectic Solvents (DES) composed with choline chloride ([Ch]Cl) and acetic acid (AA) ([Ch]Cl: AA, 1:2). A fractional design (24-1) was used to evaluate variables in the extraction of isoflavones, followed by a Central Composite Rotatable Design (CCRD). The variables analyzed included temperature, % water, solid-liquid ratio, and stirring speed. Furthermore, cytotoxicity tests were carried out using Caco-2 cells from the extracts obtained under best conditions, and the solid matrices were evaluated by scanning electron microscopy (SEM). This study showed that 1194.56 µg TIC/g of dried soybeans were extracted using [Ch]Cl: AA with 70 % water added at low temperature (25 °C), 500 rpm, S/L ratio of 10 mg/mL and extraction time of 2 h. For okara, 450.9 µg TIC/g of dry okara were extracted at 40 °C, 500 rpm, 61.5 % water in DES, S/L ratio of 10 mg/mL, and extraction time of 1 h. In the cytotoxicity tests, it was observed that the neutralization step of the extracts is necessary to reduce the cytotoxic effects caused by the high acidity of the solvents. In summary, this work has shown that aqueous mixtures of DES can be used as sustainable alternative techniques for recovering isoflavones from soybean residue and can replace toxic conventional solvents.
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Glycine max , Isoflavonas , Fitoestrógenos , Solventes , Glycine max/química , Fitoestrógenos/isolamento & purificação , Fitoestrógenos/farmacologia , Humanos , Células CACO-2 , Solventes/química , Isoflavonas/isolamento & purificação , Isoflavonas/farmacologia , Alimentos de Soja/análise , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Extratos Vegetais/isolamento & purificação , Química Verde , Solventes Eutéticos Profundos/química , Colina/química , Ácido Acético , Sobrevivência Celular/efeitos dos fármacos , Proteínas de Plantas , PolissacarídeosRESUMO
Background: Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (Myrciaria cauliflora), jambolana (Syzygium cumini), and mandacaru (Cereus jamacaru) fruits on fermentation parameters (pH, titratable acidity, viability of the native culture Lactiplantibacillus plantarum CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design. Methods: A simplex-centroid experimental design was conducted, comprised of seven trials totaling the addition of 30% of the fruit preparations in the final formulation of fermented milk and one control trial (without addition of preparations), with the response being the total phenolic content and the instrumental color parameter a*. Fermentations were carried out with the addition of the native culture Lactiplantibacillus plantarum CNPC003 and the starter culture Streptococcus thermophilus. Subsequently, analyses of pH, titratable acidity, viability of the native and starter cultures, total phenolic compound content, and the instrumental color parameter a* were performed. Results: The final pH among trials ranged from 4.55 to 4.69, titratable acidity ranged from 0.59 to 0.64, the population of L. plantarum CNPC003 reached levels exceeding 8 log CFU/g, as did the population of Streptococcus thermophilus. The content of phenolic compounds was higher in trials T1, T5, and T7, as well as the color parameter (a*). The use of experimental mixture design contributed to the development of products with high viability of L. plantarum, high content of phenolic compounds, and a characteristic color of the added fruits, bringing benefits to consumer health.
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Fermentação , Frutas , Cabras , Probióticos , Animais , Frutas/química , Frutas/microbiologia , Fenóis/análise , Produtos Fermentados do Leite/microbiologia , Leite/microbiologia , Leite/química , Concentração de Íons de Hidrogênio , Lactobacillus plantarum/metabolismo , Pigmentação , Microbiologia de Alimentos , CorRESUMO
Pithecellobium dulce (P. dulce) is a Mexican plant that is consumed raw or in different preparations, and its anti-inflammatory and antioxidant properties have traditionally been useful in treating several conditions. However, the post-harvest drying process can alter the content of bioactive compounds in P. dulce. This study aims to evaluate the impact of different drying methods on the phenolic profile and antioxidant capacity of this plant, as well as its inhibitory effect on human SW480 colon adenocarcinoma cells. After oven drying, the samples showed a higher amount (p < 0.05) of phenolic compounds, up to 1149.45 ± 69.27 mg GAE/100 g LE, which is 80% more than the freeze-dried samples. Also, the antioxidant capacity was higher in oven-dried samples, with 44.63 ± 2.00 µmol Trolox equivalents/g LE, 108% more than the freeze-dried method. Methanolic extraction, in turn, yielded better results than aqueous and ethanolic extractions. Up to 14 polyphenolic compounds were detected in oven-dried samples. For in vitro assays in SW480 cells, the 50% v/v methanolic extract was used. From this extract, the median lethal concentration (LC50) was determined to be 13.76 mg/mL, which represents the concentration necessary to inhibit the growth of half of the cancer cells of this cell line. The extract led to cell cycle arrest in the G1 phase and an increase in apoptosis-induced cell death. The P. dulce extract augmented p53 and decreased KRAS gene expressions. Results suggested pro-apoptotic mechanisms in colon cancer cells in vitro linked to P. dulce bioactive compounds, which are better preserved when oven-dried plants are subjected to methanolic extraction.
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Antioxidantes , Neoplasias do Colo , Fenóis , Extratos Vegetais , Humanos , Antioxidantes/farmacologia , Antioxidantes/química , Fenóis/farmacologia , Fenóis/química , Fenóis/análise , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Neoplasias do Colo/tratamento farmacológico , Neoplasias do Colo/metabolismo , Neoplasias do Colo/patologia , Linhagem Celular Tumoral , Adenocarcinoma/tratamento farmacológico , Adenocarcinoma/patologia , Adenocarcinoma/metabolismo , Apoptose/efeitos dos fármacos , Fabaceae/química , Antineoplásicos Fitogênicos/farmacologia , Antineoplásicos Fitogênicos/química , Dessecação , Proliferação de Células/efeitos dos fármacos , Polifenóis/farmacologia , Polifenóis/química , Polifenóis/análiseRESUMO
The objective of this research was to extract lignin from Eucalyptus sp. kraft black liquor and to evaluate the influence of its addition on the properties of the lignin-phenol-formaldehyde adhesive. The adhesives were synthesized at different phenol mass percentages by lignin, called lignin-phenol-formaldehyde adhesives in the proportions of 25, 30, 50, 75 and 80%. The parameters evaluated in the adhesives were pH, total solid content, organic compound content, inorganic compound content, gelatinization time and adhesive behavior in the glue line. The pH ranged from 10.63 to 11.65. For the total solid content was found the value of 53 to 69 %. The contents of organic compounds ranged from 51 to 75% and inorganic from 25 to 49%. It was observed that with the addition of macromolecule in the adhesive formulation, the total and organic solid content was reduced proportionally while the inorganic solid was high. The gelatinization time was reduced due to the addition of lignin. The lower proportions of addition presented better penetration and fluidity in interface with the wood. The kraft lignin extracted from eucalyptus kraft black liquor is a great adhesive with potential to partially replace petroleum-derived phenol, with great potential for use and application in the aeronautical and automotive sectors, in the bonding process of structural parts.
O objetivo deste trabalho foi extrair lignina de Eucalyptus sp. licor negro kraft e avaliar a influência de sua adição nas propriedades do adesivo lignina-fenol-formaldeído. Os adesivos foram sintetizados em diferentes porcentagens de massa de fenol por lignina, denominados adesivos lignina-fenol-formaldeído nas proporções de 25, 30, 50, 75 e 80%. Os parâmetros avaliados nos adesivos foram pH, teor de sólidos totais, teor de compostos orgânicos, teor de compostos inorgânicos, tempo de gelatinização e comportamento do adesivo na linha de cola. O pH variou de 10,63 a 11,65. Para o teor de sólidos totais foi encontrado o valor de 53 a 69%. Os teores de compostos orgânicos variaram de 51 a 75% e de inorgânicos de 25 a 49%. Observou-se que com a adição da macromolécula na formulação do adesivo, o teor de sólidos totais e orgânicos foi reduzido proporcionalmente enquanto o de sólidos inorgânicos foi elevado. O tempo de gelatinização foi reduzido devido à adição de lignina. As menores proporções de adição apresentaram melhor penetração e fluidez na interface com a madeira. A lignina kraft extraída do licor negro kraft de eucalipto é um ótimo adesivo com potencial para substituir parcialmente o fenol derivado do petróleo, com grande potencial para uso e aplicação nos setores aeronáutico e automotivo, no processo de colagem de peças estruturais.
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Indústria da Madeira , Adesivos , Eucalyptus , LigninaRESUMO
Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee its authenticity. Nevertheless, these methods still pose a challenge. Therefore, this work aimed to identify adulteration markers in roasted and ground Arabica coffee using high-performance liquid chromatography (HPLC) to determine the flavonoid and phenolic acid profile. Samples of Arabica coffee beans and defective coffee beans were adulterated with coffee husks by preparing mixtures in different proportions (97:3, 90:10, 80:20 % w/w), which were then subjected to chromatographic and chemometric analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Using the phenolic compounds associated with chemometric methods, protocatechuic acid was identified as a marker of adulteration in roasted and ground coffee with Arabica coffee husks, even at low adulterant concentrations (3 %).
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Flavonoides , Contaminação de Alimentos , Coffea , Compostos FenólicosRESUMO
This study evaluated the stability of novel nutraceuticals containing jabuticaba freeze-dried peel (FJP) and a mix of potential probiotic L. fermentum strains [139, 263 and 296 (LfM)] (JM: FJP + LfM; JFM: FJB + LfM + fructooligosaccharides) through determination of thermal stability, viable cell counts, bacterial physiological status, phenolic compound contents, and antioxidant activity during 90 days of storage (11% relative humidity, 4 and 25 ºC). JM and JFM were thermally stable, with satisfactory stability in temperature variations. JFM had higher L. fermentum viable cell counts than JM during storage. However, the physiological status of L. fermentum cells in JM and JFM indicated maintenance of vitality and functionality rather than death, regardless of the storage temperature. JM and JFM had a high content of phenolic acids and anthocyanins and antioxidant activity during storage. JFM stored under refrigeration had the most outstanding stability and potential functionality regarding the high viable probiotic cell counts, phenolic compound content, and antioxidant activity.
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This study aimed to evaluate the effect of adding Lacticaseibacillus casei as probiotic culture and/or camu-camu (Myrciaria dubia) pulp on the chemical profile, technological, functional, and sensory properties, phenolics concentration and bioaccessibility, and microbiota of kombucha. Adding L. casei decreased some volatile compounds and fruity flavor intensity and increased the Lactobacillus relative abundance (+35.73 %) and lactic acid content (from 1.26 to 1.54 g/L), decreasing flavor and overall impression acceptances. Adding camu-camu pulp resulted in more acidic products (pH of 2.75 vs 3.24), with a higher concentration of some phenolic compounds. The kombucha with L. casei and camu-camu pulp was characterized by a higher concentration of citric and acetic acids, ethanol, ascorbic acid, and most of the phenolic compounds and volatile compounds, higher bioaccessibility of phenolic compounds, increased consistency index, improved functional properties (inhibition of α-glucosidase and antioxidant activity), and better sensory properties. Furthermore, it showed an increased relative abundance of Lactobacillus (+15.11 %) and a decreased relative abundance of Acetobacter (-5.56 %) and Komagataeibacter (-9.12 %) compared to the conventional kombucha. L. casei survived the processing (> 7 log CFU/mL) and simulated gastrointestinal conditions (>5 log CFU/mL). In conclusion, the association of L. casei and camu-camu pulp resulted in potentially probiotic kombuchas with improved chemical profile, functional, technological, and sensory properties, phenolic compounds concentration and bioaccessibility, and bacterial microbial diversity.
Assuntos
Lacticaseibacillus casei , Fenóis , Probióticos , Lacticaseibacillus casei/metabolismo , Fenóis/análise , Fenóis/metabolismo , Humanos , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/metabolismo , Paladar , Frutas/microbiologia , Frutas/química , Myrtaceae/química , Antioxidantes/análise , Antioxidantes/metabolismo , Masculino , Feminino , AdultoRESUMO
Brassica microgreens are rich in bioactive compounds, whose concentrations are influenced by environmental and cultivation conditions. This study evaluates the impact of different substrates and fertigation treatments, including sulfur, on the yield, morphology, and phytochemical profile of radish, red cabbage, white mustard, and red mizuna microgreens. Phytochemicals analyzed included total phenolic compounds (TPC), ascorbic acid (AA), and glucosinolates. Nutrient solutions (NS) increased yield by 30 % compared to distilled water control. Nutrient-rich substrates significantly increased radish and red mizuna yields. Both substrate and fertigation treatments significantly affected morphology. AA and TPC increased significantly (up to 43 %) under restrictive fertigation and substrate conditions. Substrates and NS did not significantly affected glucosinolate levels, but changed their profiles by increasing indole glucosinolates with distilled water. Conversely to AA and TPC, NS improved yield without affecting glucosinolate levels by dilution in higher biomass. Thus, agricultural practices provide valuable tools for modulating the functionality of microgreens.
RESUMO
Anthocyanins, widely recognized for their antioxidant properties and potential health benefits, are highly susceptible to degradation due to environmental factors such as light, temperature, and pH leading to reduced bioavailability and efficacy. Microencapsulation, which involves entrapment in a matrix to enhance stability and bioavailability. This study aims to investigate the bioactive properties of microencapsulated anthocyanins derived from Vaccinium floribundum (Andean blueberry) and Rubus glaucus (Andean blackberry). The extracts from V. floribundum and R. glaucus were microencapsulated using maltodextrin as the carrier agent due to its film-forming properties and effectiveness in stabilizing sensitive compounds through a spray-drying process. The microcapsules were characterized using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) to assess their chemical and morphological properties. The biological activities of these microencapsulated anthocyanins were evaluated using in vitro assays for their antibacterial, antioxidant, and anti-inflammatory effects. The results indicated enhanced bioactivity of the microencapsulated anthocyanins, suggesting their potential use in developing functional foods and pharmaceuticals. This study provides valuable insights into the effectiveness of microencapsulation in preserving anthocyanins' functional properties and enhancing their health-promoting effects, highlighting the potential for application in the food and pharmaceutical industries.
Assuntos
Antocianinas , Antioxidantes , Extratos Vegetais , Rubus , Vaccinium , Antocianinas/química , Antocianinas/farmacologia , Rubus/química , Antioxidantes/química , Antioxidantes/farmacologia , Vaccinium/química , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Composição de Medicamentos , Antibacterianos/farmacologia , Antibacterianos/química , Anti-Inflamatórios/química , Anti-Inflamatórios/farmacologia , Polissacarídeos/química , Polissacarídeos/farmacologia , Espectroscopia de Infravermelho com Transformada de Fourier , Cápsulas , AnimaisRESUMO
Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work "kombucha" beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.62 ± 0.03 mg TE/mL), increasing acidity and decreasing pH and total soluble solids (TSS), having a better sensory acceptance than a commercial kombucha; in addition to demonstrating safe conditions for human consumption.