RESUMEN
The purpose of this study was to investigate the potential prebiotic properties of cassava cultivars from Northeast [Doce mel and Ourinho (OUR)] and South [Baiana, and IPR-Upira (UPI)] of Brazil in in vitro fermentation systems. The cultivars were evaluated for their chemical composition, and, then, two cultivars were selected (OUR and UPI) and subjected to in vitro gastrointestinal digestion to assess the effects on probiotics Lacticaseibacillus casei, Lactobacillus acidophilus, and Bifidobacterium animalis growth, metabolic activity, and prebiotic activity scores. Finally, the impact of cassava cultivars on the fecal microbiota of celiac individuals was evaluated using the 16S rRNA gene. Cassava cultivars have variable amounts of fiber, resistant starch, fructooligosaccharides (FOS), organic acids, phenolic compounds, and sugars, with OUR and UPI cultivars standing out. OUR and UPI cultivars contributed to the increase in the proliferation rates of L. casei (0.04-0.19), L. acidophilus (0.34-0.27), and B. animalis (0.10-0.03), resulting in more significant effects than FOS, an established prebiotic compound. Also, the positive scores of prebiotic activities with probiotic strains indicate OUR and UPI's ability to stimulate beneficial bacteria while limiting enteric competitors selectively. In addition, OUR and UPI promoted increased relative abundance of Bifidobacteriaceae, Enterococcaceae, and Lactobacillaceae in the fecal microbiota of celiac individuals while decreased Lachnospirales, Bacteroidales, and Oscillospirales. The results show that cassava cultivars caused beneficial changes in the composition and metabolic activity of the human intestinal microbiota of celiacs. OUR and UPI cultivars from the Northeast and South of Brazil could be considered potential prebiotic ingredients for use in the formulation of functional foods and dietary supplements.
Asunto(s)
Enfermedad Celíaca , Heces , Fermentación , Microbioma Gastrointestinal , Manihot , Prebióticos , Manihot/química , Humanos , Brasil , Heces/microbiología , Enfermedad Celíaca/dietoterapia , Enfermedad Celíaca/microbiología , Colon/microbiología , Colon/metabolismo , Lactobacillus acidophilus , Masculino , Probióticos , Adulto , ARN Ribosómico 16S/genética , Femenino , Oligosacáridos , Lacticaseibacillus casei , Bifidobacterium animalisRESUMEN
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
Asunto(s)
Dióxido de Carbono , Comprensión , Viabilidad Microbiana , Dióxido de Carbono/química , Dióxido de Carbono/farmacología , Recuento de Colonia Microbiana , Manipulación de Alimentos/métodosRESUMEN
This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps. SBH has anti-inflammatory, antimicrobial (against spoilage and pathogenic microorganisms), anti-diabetic, and skin aging delay activities in in vitro tests. It has also shown antioxidant and hypolipidemic effects, can protect from injuries caused by dyslipidemia, possess anti-inflammatory activity against chronic subclinical systemic inflammation and anti-diabetic properties, and can control and prevent Staphylococcus aureus infection on infected wound healings in in vivo tests (rats). However, clinical trials are crucial for the probation of the medicinal and nutraceutical properties of SBH. Despite this, there are still no general norms and/or quality standards for this type of honey. The information summarized in this review is important to add value to this little-consumed food, providing helpful information to spread knowledge about its benefits, assisting future studies, and raising perspectives for its recognition as a functional food. Furthermore, it may encourage the creation of standard quality for the production and marketing of SBH. PRACTICAL APPLICATIONS: Previous studies have already summarized the chemical profile and physicochemical properties of stingless bee honey (SBH) and its potential health properties. However, no study has performed an overview of the potential nutraceutical and medicinal effects of SBH, presenting results from in vitro and in vivo investigations. Therefore, this review is the first study to overview the potential nutraceutical and medicinal effects of SBH, showing results of in vitro/in vivo health-promoting effects. The bioactivity of SBH is related to bee species and floral sources. The SBH has anti-inflammatory, antimicrobial, anti-diabetic, and antioxidant in vitro activity. It has also shown hypolipidemic effects and protection from injuries caused by dyslipidemia in rats.
Asunto(s)
Antiinfecciosos , Miel , Animales , Antibacterianos/farmacología , Antiinfecciosos/farmacología , Antiinflamatorios/farmacología , Antioxidantes/química , Antioxidantes/farmacología , Abejas , Miel/análisis , Inflamación , Fenoles/análisis , RatasRESUMEN
The bioaccessibility of phenolics and antioxidant activity were determined in açaí, cupuaçu, blackberry, blueberry, jabuticaba, raspberry, cajá and soursop frozen pulps (FPs) using a digestion model coupled with a simulated intestinal barrier. Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucoside (28.33%) were bioaccessible in blueberry and raspberry. Catechin had the highest bioaccessibility in blueberry (270.71%), blackberry (137.51%), and jabuticaba (99.52%), while the highest bioaccessibility of epicatechin (153.59%) and syringic acid (147.14%) was observed in blueberry. Procyanidin B1 presented the highest bioaccessibility in cajá (102.79%) and blackberry (87.62%) and contributed to the high DPPH⪠scavenging activity observed in these FPs. The bioaccessible fraction in soursop consisted of caffeic (8.18%), p-coumaric (7.36%), caftaric (7.96%) and chlorogenic (11.08%) acids, and these acids were correlated with the iron reduction capacity of this FP. Our study assessed the bioaccessible phenolics in several FPs and showed that those found in cajá and blackberry possesses the highest antioxidant activity.