13 research outputs found
Bioactive and chemical properties of edible mycorrhizal mushrooms from Northeast Portugal
Mushrooms are widely appreciated all over the world for their nutritional properties1 and pharmacological value as sources of important bioactive compounds.2,3 Mycorrhizal macrofungi associate with plant roots constituting a symbiotic relationship, beneficial for both plant and fungus.
In the present work five edible mycorrhizal species (Amanita caesarea, Cortinarius anomalus, Cortinarius violaceus, Lactarius volemus and Suillus luteus) from Northeast Portugal were studied for their bioactive and chemical properties. Antioxidant activity was accessed by in vitro assays: radical scavenging activity, reducing power, and lipid peroxidation inhibition. Bioactive compounds such as phenolic compounds, vitamins (ascorbic acid and tocopherols), sugars and fatty acids were obtained by high performance liquid chromatography (HPLC) or gas-chromatography (GC) coupled to different detectors. The main compounds identified in each class were: Phenolic compounds- protocatechuic, p-hydroxybenzoic and p-coumaric acids; Tocopherols- the four isoforms ,, and ; Sugars- mannitol and trehalose; Fatty acids- oleic acid (C18:1n9), linoleic acid (C18:2n6) and palmitic acid (C16:0). A similar profile of metabolites was observed in the studied mushroom species with the order sugars > fat > ascorbic acid > phenolic compounds > tocopherols. Nevertheless, the samples revealed different compositions: prevalence of sugars in Lactarius volemus (28.22 1.81 g/100 g dw), ascorbic acid (343.96 ± 30.98 mg/100 g) and phenolic compounds (8.68 ± 0.38 mg/100 g) in Cortinarius anomalus and fat (3.45 ± 0.65 g/100 g), tocopherols (449.76 ± 52.96 g/100 g) and antioxidant activity in Suillus luteus (EC50 values 1.92 ± 0.08, 0.75 ± 0.03, 0.61 ± 0.02 mg/ml for radical scavenging activity, reducing power, and lipid peroxidation inhibition, respectively)
Towards the antioxidant and chemical characterization of mycorrhizal mushrooms from Northeast Portugal
Mushrooms are widely appreciated all over the world for their nutritional properties and pharmacological value as sources of important bioactive compounds. Mycorrhizal macrofungi associate with plant roots constituting a symbiotic relationship. This symbiosis could influence the production of secondary metabolites, including bioactive compounds. We focused on the evaluation of antioxidant potential and chemical composition of mycorrhizal mushrooms species from Northeast Portugal: Amanita caesarea, Amanita muscaria, Amanita pantherina, Chroogomphus fulmineus, Cortinarius anomalus, Cortinarius collinitus, Cortinarius violaceus, Lactarius quietus, Lactarius volemus, Russula sardonia, Suillus luteus and Tricholoma ustale. A similar profile of metabolites was observed in the studied species with the order sugars > fat > ascorbic acid > phenolic compounds > tocopherols. Nevertheless, the samples revealed different compositions: prevalence of sugars in L. volemus, fat and ascorbic acid in A. muscaria, phenolic compounds in C. anomalus and tocopherols and antioxidant activity in S. luteus
Chemical characterization, antioxidant and antimicrobial activities of winemaking industry by-products
The exploitation of bioactive compounds trom agri-food by-products has been
attracting an increasing interest from different industries within a circular economy
context since several of compounds may have health properties or be used as
natural colorants or preservatives. So far, several studies have been developed on
the characterization of red wine grape pomace and its components (seeds, skins,
and stems). However, less attention has been paid to other by-products, such as
grape pomace from white wine, the residues after distillation, wine lees, and
diatomaceous earth, the latter used in the filtration of wine and corresponding to
about 250 tons/year of waste in Portugal. In this work, samples of these by-products
were evaluated for their chemical composition by HPLC-DAD-ESI-Msn and
bioactivities (antioxidant activity by TBARS, DPPH, and reducing power assays, and
antimicrobial activity against eight bacteria and two fungi). Fifteen non-anthocyanin
phenolic compounds were found, including 5 phenolic acids, 4 flavan-3-0Is, 2 0-
glycosylated flavanols, 3 flavanol aglycones, and one unknown. In the red wine byproducts
12 anthocyanins were detected, most being malvidin derivatives. Wine
lees and white grape pomace before distillation presented the highest contents of
phenolic compounds. Ali samples showed antibacterial and antifunga! activity
against most of the tested microorganisms, with red and white grape pomace and
diatomaceous earth having the best bacteriostatic activity, while the lees stood out
against fungi. Ali samples showed promising antioxidant capacity, with very good
results obtained on TBARS for the white pomace after distillation and diatomaceous
earth. Overall, the results show that besides grape pomace other wine industry byproducts
are also good sources of bioactive compounds with high potential for
exploitation.To Campelo for the winemaking residues. To projecl "BacchusTech - Inlegrated Approach for
lhe Valorization of Winemaking Residues" (POCI-01-0247-FEDER-069583) and national
funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros, M. Dias, S. Heleno Ihank FCT,
P.L, for Iheir scienlific employmenl program-contractinfo:eu-repo/semantics/publishedVersio
Chemical composition and biological activity of different residues obtained from the wine industry
In recent years, the bioactive compounds present in agri-food sub-products have attracted increased attention due
to their health benefits and advantages within a circular economy context. Annually, wine production is responsible
for the production of large amounts of phytotoxic waste, which elimination is considered challenging since these
residues can be hazardous to the environment when used as fertilizers or just discarded. Phenolic compounds are
secondary metabolites processed by plants that have shown several health benefits, acting as antioxidants,
antimicrobials, anticarcinogenic, or antidiabetics, among others. Bioactive phenolic molecules have attracted
considerable attention from the pharmaceutical, cosmetic, and food industries. So far, several studies have been
developed on the characterization of grape pomace and its components (seeds, skins, and stems), especially directed
to the residues of red varieties.1 However, less attention has been paid to other by-products generated during
winemaking, such as waste from the production of white wine, wine lees and diatomaceous earth. The latter is used
in the filtration of wine and constitutes about 250 tons/year of waste from the wine sector in Portugal alone, making
it a very pertinent residue with still scarce information being found in the literature. In this context, within the
framework of the BacchusTech project that seeks to develop new innovative processes, comprising the extraction,
purification, and concentration of bioactive compounds present in winemaking residues, different residues including
pomace, lees and diatomaceous earth were evaluated for their chemical composition and bioactivities. Residues were
extracted using an hydroalcoholic solvent (80%, v/v), total phenolic compounds were estimated using the Folin-
Ciocalteu reagent and individual phenolic compounds were identified and quantified by liquid chromatography
coupled to mass spectrophotometry (HPLC-DAD-ESI-MSn). Additionally, the biological activity was assessed through
TBARS, DPPH, and reducing power assays to determine the antioxidant activity, and the antimicrobial activity was
evaluated by broth microdilution against eight bacteria and two fungi.
The phenolic composition was in accordance with the previously reported in red wines.2,3 Fifteen non-anthocyanin
phenolic compounds were found, five phenolic acids (gallic acid and derivatives, p-hydroxybenzoic and p-coumaric
acid), four flavan-3-ols (procyanidin dimers), two O-glycosylated flavanols (isorhamnetin and quercetin derivatives),
three flavanol aglycones (quercetin, kaempferol, and myricetin), and one unknown compound. Regarding
anthocyanins, five compounds were found, namely malvidin derivatives linked to acyl groups. Wine lees and white
grape pomace before distillation presented the highest contents of phenolic compounds; however, only
diatomaceous earth sample reveal the presence of O-glycosylated flavonoids. All samples showed antibacterial and
antifungal activity against most of the tested microorganisms. The best bacteriostatic activity was evidenced by the
red and white grape pomace before distillation and diatomaceous earth, while the wine lees stood out for their
fungistatic activity. In general, all samples showed promising antioxidant capacity, with very good results being
obtained on TBARS assay, particularly for the white pomace after distillation (EC50 = 0.016±0.002 mg/mL),
diatomaceous earth (EC50 = 0.063±0.001 mg/mL) and red pomace before distillation (EC50 = 0.08±0.04 mg/mL).
Overall, the results obtained showed that the residues analyzed are good sources of bioactive compounds, namely
anthocyanins and other phenolic compounds, which can be used as raw materials for the steps of concentration,
purification and/or isolation of compounds of added value.To Campelo for supplying the winemaking residues. To project “BacchusTech - Integrated Approach for the
Valorization of Winemaking Residues” (POCI-01-0247-FEDER-069583). L. Barros, M.I. Dias, and S. Heleno (CEECIND/00831/2018)
thank the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for their
contract.
Funding: This work was financially supported by the Competitiveness and Internationalization Operational Program (COMPETE
2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF) and
Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). The
GIP-USAL is financially supported by the Spanish “Ministerio de Ciencia and Innovación” (PID2019-106167RB-I00) and “Junta de
Castilla y León” (SA093P20 and CLU-2018-04).info:eu-repo/semantics/publishedVersio
Narrativas dos profissionais dos ensinos pré-escolar e primeiro ciclo face às crianças com necessidades educativas especiais: o outro lado da história
[Resumo] As debilidades na formação dos educadores e professores quanto as NEE sao uma importante variável influenciadora na e para a construção de urna equidade educativa. Registe-se a afirmação proferida na Declaras;ao de Salamanca: "a preparação adequada de todo o pessoal educativo é o factor chave na promosção das escolas inclusivas." Toma-se imprescindível conhecermos as formas de pensar, de actuar, a diversidade de sentimentos e estratégias que os profissionais poderao demonstrar como resultado de lidarem com uma criança com NEE, para que possamos melhor compreender e interpretar a direcs;ao para a construção de um diálogo efectivo de parceria educacional. Pretende-se, assim, através de urna metodologia qualitativa - análise de narrativas - o desenvolvimento de um programa de forma<;ao que promova desenvolvimento de atitudes positivas face a escola inclusiva, a aquisis;ao de novas competencias de ensino, que permita aos profissionais serem mais responsivos as necessidades educativas das criança
Phenolic, polysaccharidic and lipidic fractions of mushrooms from northeast Portugal: chemical compounds with antioxidant properties
Mushrooms do not constitute a significant portion of the human diet, but their consumption continues to increase due to their functional benefits and presence of bioactive compounds. Some of those compounds can be found in the phenolic, polysaccharidic and lipidic fractions of edible and inedible species. Herein, those fractions of five wild mushrooms (Coprinopsis atramentaria, Lactarius bertillonii, Lactarius vellereus, Rhodotus palmatus and Xerocomus chrysenteron) from Northeast Portugal were studied for their chemical composition and antioxidant properties. Protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acids were found in the phenolic fraction, ramnose, xylose, fucose, arabinose, fructose, glucose, manose, mannitol, sucrose, maltose and trehalose were quantified in polysaccharidic fraction, linoleic and stearic (only in Lactarius sp.) acids, and β- and γ-tocopherols were the main compounds in the lipidic fraction. C. atramentaria and X. chrysenteron phenolic fractions gave the highest free radical scavenging activity, reducing properties and lipid peroxidation inhibition in brain homogenates, which is in agreement with its highest content in total phenolics. Furthermore, among the polysaccharidic fractions C. atramentaria also gave the highest antioxidant activity, which is accordingly with its highest total polysaccharides content and sugars obtained after hydrolysis.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU (research project PTDC/AGR-ALI/110062/2009) for financial support. L. Barros (BPD/4609/2008) and S.A. Heleno (BD/70304/2010) also thank FCT, POPH-QREN and FSE. The GIP-USAL is financially supported by the Spanish Ministerio de Ciencia e Innovación through the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063), and Junta de Castilla y León (Grupo de Investigación de Excelencia, GR133)