RESUMO
The roots and tubers of the Asteraceae family are known as a source of various oligosaccharides, and chicory roots and Jerusalem artichoke have stood out for its commercial viability. However burdock root (Arctium lappa L.), which is adapted to temperate climate, moist, and sandy soil, is still unknown as health food in the western world. This review showed the potential of burdock roots as a source of prebiotic fibers, chlorogenic acids, cinnarine, lignans, and quercetin. The extraction methods of burdock functional compounds are made with water, temperature and time variations only. Biological assays showed antioxidant activity, anti-inflammatory, and hypolipidemic properties, and gastric mucosal defense mechanisms, among others. Therefore, the use of burdock roots as functional food should be encouraged in countries that have imported products derived from other roots of the same family for health benefits.
Assuntos
Arctium , Helianthus , Frutanos , Inulina , Raízes de PlantasRESUMO
Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying powdering process without additives, were assessed to characterise their sugar and phenolic profiles, flavonoid content, as well as colour parameters. As expected, sucrose was the predominant sugar (91.9-95.5%), followed by glucose (2.9-4.6%), and fructose (1.6-3.7%). Total phenolic content was between 0.4 and 0.6% and total flavonoid content into the range of 0.2-0.4%. Six phenolic acids were found in all NCS samples: protocatechuic acid (0.36-0.94 µg/100 g), vanillic acid (0.70-1.45 µg/100 g), chlorogenic acid (2.08-3.82 µg/100 g), syringic acid (1.08-2.80 µg/100 g), p-coumaric acid (0.69-1.35 µg/100 g), and ferulic acid (0.50-0.95 µg/100 g). The thermal treatment under high temperatures required in the production of granulated products was related with darker colours and changes in phenol and flavonoid contents. In contrast, spray drying generates clearer products, but with slightly less phenol and flavonoid contents.
Assuntos
Colorimetria , Manipulação de Alimentos , Açúcares/química , Antioxidantes/análise , Ácidos Cumáricos/análise , Flavonoides/análise , Hidroxibenzoatos/análise , Fenóis/análiseRESUMO
Generally, the selection of fructans prebiotics and probiotics for the formulation of a symbiotic has been based on arbitrary considerations and in vitro tests that fail to take into account competitiveness and other interactions with autochthonous members of the intestinal microbiota. However, such analyzes may be a valuable step in the development of the symbiotic. The present study, therefore, aims to investigate the effect of lactobacilli strains and fructans (prebiotic compounds) on the growth of the intestinal competitor Klebsiella oxytoca, and to assess the correlation with short-chain fatty acids production. The short-chain fatty acids formed in the fermentation of the probiotic/prebiotic combination were investigated using NMR spectroscopy, and the inhibitory activities were assessed by agar diffusion and co-culture methods. The results showed that Lactobacillus strains can inhibit K. oxytoca, and that this antagonism is influenced by the fructans source and probably associated with organic acid production.
Assuntos
Ácidos Graxos Voláteis/metabolismo , Frutanos/análise , Klebsiella oxytoca/fisiologia , Espectroscopia de Ressonância Magnética/métodos , Prebióticos/análise , Probióticos/análise , Fermentação/fisiologia , Microbioma Gastrointestinal/fisiologia , Trato Gastrointestinal/metabolismo , Trato Gastrointestinal/microbiologia , Klebsiella oxytoca/ultraestrutura , Lactobacillus acidophilus/fisiologia , Lactobacillus acidophilus/ultraestrutura , Microscopia Eletrônica de VarreduraRESUMO
Pitaya is a Cactacea with potential for economic exploitation, due to its high commercial value and its functional components - such betalains, oligosaccharides and phenolic compounds. Although the biological activities of pitaya have been studied using in vivo and in vitro models (anti-inflammatory and antiproliferative activities, as example), its anxiolytic-like effect is still unexplored. Therefore, the aim of this work was to perform a characterization of pulp and peel of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose) using UPLC-QTOF-MSE, and to assess its toxicity and anxiolytic-like effect in adult zebrafish (Danio rerio). The results showed 16 and 15 compounds (in pulp and peel, respectively), including maltotriose, quercetin-3-O-hexoside, and betalains, putatively identified by UPLC-QTOF-MSE. Thus, pitaya pulp and peel showed no toxicity in both models tested (Vero cell lines and zebrafish model, LC50â¯Ëâ¯1â¯mg/mL); and a significant anxiolytic activity, since the treated fish reduced the permanence in the clear zone (Light & Dark Test) compared to that in the control, exhibiting anxiolytic-simile effect of diazepam. However, these effects were reduced by pre-treatment with the flumazenil suggesting that the pulp and peel of pitaya are anxiolytics agents mediated via the GABAergic system. These findings suggested that H. polyrizhus has the potential of developing an alternative plant-derived anxiolytic therapy. In addition, pitaya peel (which is a waste in the food industry) should be regarded as a valuable product, which has the potential as an economic value-added ingredient for anxiety disorders.
Assuntos
Ansiolíticos/farmacologia , Comportamento Animal/efeitos dos fármacos , Cactaceae , Metaboloma , Extratos Vegetais/farmacologia , Animais , Cromatografia Líquida de Alta Pressão , Modelos Animais de Doenças , Espectrometria de Massas , Peixe-ZebraRESUMO
This research aimed to correlate the composition of green Arabica coffee beans with the sensory quality coffee brews. The chemical composition of green Arabica coffee bean (66 samples) from three coffee quality contests was analyzed by near-infrared spectroscopy. Coffee brews with lower quality scores were correlated with high levels of caffeine, protein, chlorogenic acids and total titratable acidity (TTA) in the green coffee beans. High sucrose/TTA and cafestol/kahweol ratios in the green coffee beans were usually associated with higher scores for the coffee brews. By multivariate analysis techniques, the samples were separated into groups according to production years indicating a strong influence of the environmental conditions on the chemical composition. The profile of the composition of the crude coffee can be indicative of the sensory quality of the coffee brews, relevant information for producers and industry since the green beans are the material used for trading and purchasing coffee.
Assuntos
Cafeína/análise , Café/química , Espectroscopia de Luz Próxima ao Infravermelho , Ácido Clorogênico/análise , Análise por Conglomerados , Diterpenos/análise , Qualidade dos Alimentos , Análise de Componente PrincipalRESUMO
Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysis, confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Droplets sizes were smaller (~100nm in diameter) than the ones obtained by other methods (200 to 2000nm in diameter). The stability behavior was also different. These emulsions were not destabilized by creaming. As droplets were so small, gravitational forces were negligible. On the contrary, when they showed destabilization the main mechanism was flocculation. Stability of nanoemulsions increased with increasing protein concentrations. Nanoemulsions with 3 or 4wt% NaCas were slightly turbid systems that remained stable for at least two months. According to SAXS and Turbiscan results, aggregates remained in the nano range showing small tendency to aggregation. In those systems, interactive forces were weak due to the small diameter of flocs.
Assuntos
Caseínas/química , Coloides/química , Emulsões/química , Nanopartículas/química , Manipulação de Alimentos , Microscopia Confocal , Tamanho da Partícula , Estabilidade ProteicaRESUMO
Agave fructans are increasingly important in food industry and nutrition sciences as a potential ingredient of functional food, thus practical analysis tools to characterize them are needed. In view of the importance of the molecular weight on the functional properties of agave fructans, this study has the purpose to optimize a method to determine their molecular weight distribution by HPLC-SEC for industrial application. The optimization was carried out using a simplex method. The optimum conditions obtained were at column temperature of 61.7°C using tri-distilled water without salt, adjusted pH of 5.4 and a flow rate of 0.36mL/min. The exclusion range is from 1 to 49 of polymerization degree (180-7966Da). This proposed method represents an accurate and fast alternative to standard methods involving multiple-detection or hydrolysis of fructans. The industrial applications of this technique might be for quality control, study of fractionation processes and determination of purity.
Assuntos
Agave , Cromatografia Líquida de Alta Pressão , Cromatografia em Gel , Frutanos , Peso MolecularRESUMO
Blastose, a natural disaccharide found in honey, is usually found as a byproduct of fructo-oligosaccharide synthesis from sucrose with fructosyltransferases. In this study, we describe a novel two-step biosynthetic route to obtain blastose, designed from a detailed observation of B. subtilis levansucrase (SacB) acceptor structural requirements for fructosylation. The strategy consisted first in the synthesis of the trisaccharide O-ß-d-Fruf-(2â6)-O-α-d-Glcp-(1â1)-α-d-Glcp, through a regioselective ß-d-transfructosylation of trehalose (Tre) which acts as acceptor in a reaction catalyzed by SacB using sucrose or levan as fructosyl donor. In this reaction, levansucrase (LS) transfers regioselectively a fructosyl residue to either C6-OH group of the glucose residues in Tre. The resulting trisaccharide obtained in 23% molar yield based on trehalose, was purified and fully characterized by extensive NMR studies. In the second step, the trisaccharide is specifically hydrolyzed by trehalase, to obtain blastose in 43.2% molar yield based on the trisaccharide. This is the first report describing the formation of blastose through a sequential transfuctosylation-hydrolysis reaction.
Assuntos
Dissacaridases/metabolismo , Hexosiltransferases/metabolismo , Trealose/metabolismo , Trissacarídeos/metabolismo , Bacillus subtilis/enzimologia , Proteínas de Bactérias/metabolismo , Frutanos/metabolismo , Hidrólise , Sacarose/metabolismoRESUMO
Pequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents, consumption of pequi is restricted to its region of origin. The goal of this work was to study drying of pequi slices (convective or vacuum drying at 40°C and 60°C) preceded or not preceded by osmotic pretreatment (sucrose solution concentrations of 40% and 60%). It was found that osmotic dehydration pretreatment substantially decreased the moisture content, duration of the drying process, and the volumetric ratio of the dried product. However, it also promoted leaching of bioactive constituents, such as ascorbic acid and carotenoids. Vacuum and low temperature drying without osmotic pretreatment were preferable because the ascorbic acid and carotenoids were retained, rehydration coefficients were higher and there were minimal volume and color changes.
Assuntos
Ericales/química , Ácido Ascórbico/análise , Carotenoides/análise , Dessecação , Osmose , VácuoRESUMO
Fructo-oligosaccharides (FOS) are mixtures of oligosaccharides composed of fructose and glucose units. As their composition is determined by the synthesis conditions, the goals of this work were: (a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; (b) to define partial least square (PLS) based-models to quantify all the sugars present in the reaction medium directly from the FTIR spectra. The yield of each reaction was calculated as the percentage of initial sucrose converted to each oligosaccharide, as monitored by HPLC. In parallel, the reactions were followed by FTIR. Six different PLS models aiming to determine the concentration of each carbohydrate present in the reaction medium were calibrated and independently validated. The means of predicted values fitted well to those obtained by HPLC. Determining FOS composition directly from the FTIR spectra represents a useful tool to monitor enzymatic synthesis, with strong impact at both an academic and an industrial level.