Caracterización botánica de mieles argentinas

XV lnternational A.P.L.E. Symposium of Palynolog

Desarrollo de una experiencia de aula invertida a través de la creación de material audiovisual para la docencia de "Seguridad Alimentaria"

Memoria ID-019. Ayudas de la Universidad de Salamanca para la innovación docente, curso 2021-202

Mushrooms extracts and compounds in cosmetics, cosmeceuticals and nutricosmetics—a review

The cosmetic industry is constantly in search of ingredients from natural sources because of their competitive effectiveness and lower toxicity effects. Mushrooms have been an important part of our diet for years and are now finding their way as cosmetic ingredients, either as cosmeceutical or as nutricosmetics. The present review focuses on the most relevant activities of mushroom extracts, as well as on their bioactive compounds, which make them interesting ingredients for cosmetic formulations. Mushroom extracts, as well as their bioactive metabolites, revealed anti-tyrosinase, anti-hyaluronidase, anti-collagenase and anti-elastase activity. Emphasis was also given to their important anti-oxidant, antimicrobial and anti-inflammatory potential, topics largely studied by numerous authors, making them very versatile and multi-functional cosmetic ingredients. Some of the bioactive compounds and the mechanism responsible for the activities ascribed to mushrooms were highlighted. Other activities were identified as needing to be further studied in order to identify the major compounds contributing to the target activity, as well as their mechanisms of action. Based on the above findings, mushroom extracts, as well as their bioactive metabolites, constitute important ingredients that can help to combat aging, reduce the severity of inflammatory skin disease and correct hyperpigmentation disorders. These findings and claims must be correctly supported by clinical trials and in vivo studies.The authors acknowledge FCT (Portugal) for financial support to CIMO (PEst-OE/AGUI0690/2015) and to FCT/MEC and FEDER under Programme PT2020 for financial support to LSRE (Project UID/EQU/50020/2013), and to QREN, ON2 and FEDER (Projects NORTE-07-0124-FEDER-000014 and NORTE-07-0162-FEDER-000050)

Flour fortification for nutritional and health improvement: A review

Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019), R.V.C. Cardoso grant (SFRH/BD/137436/2018). L. Barros and A. Fernandes also thank the national funding by FCT – Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract for their contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®; and to FEEI through the Rural Development Program (PDR2020).info:eu-repo/semantics/publishedVersio

Characterisation of polyphenols by HPLC-PAD-ESI/MS and antioxidant activity in Equisetum telmateia

The antioxidant activity of an aqueous extract (infusion) and respective ethyl acetate fraction of Equisetum telmateia Ehrh. (Equisetaceae), a plant used in traditional medicine for its anti-inflammatory and diuretic properties, has been evaluated by DPPH, TEAC and TBARS assays. A high and significant antioxidant activity was detected in the ethyl acetate fraction. Analysis of the aqueous extract and the ethyl acetate fraction by HPLC-PAD-ESI/MS allowed the identification of the major phenolic compounds as flavan-3-ol, kaempferol and phenolic acid derivatives. Among the flavan-3-ols, A-type proanthocyanidins and afzelechin derivatives were detected as well as the more common B-type procyanidins, B2 and C1, whose identification was further confirmed by HPLC using detection involving chemical reaction with p-dimethylamino-cinnamaldehyde. The results suggest that the anti-inflammatory activity of E. telmateia could be due, at least in part, to the presence of compounds with antioxidant activity. Copyright © 2005 John Wiley & Sons, Ltd

Caffeic and dihydrocaffeic acids promote longevity and increase stress resistance in caenorhabditis elegans by modulating expression of stress-related genes

[EN] Caffeic and dihydrocaffeic acid are relevant microbial catabolites, being described as products from the degradation of different phenolic compounds i.e., hydroxycinnamoyl derivatives, anthocyanins or flavonols. Furthermore, caffeic acid is found both in free and esterified forms in many fruits and in high concentrations in coffee. These phenolic acids may be responsible for a part of the bioactivity associated with the intake of phenolic compounds. With the aim of progressing in the knowledge of the health effects and mechanisms of action of dietary phenolics, the model nematode Caenorhabditis elegans has been used to evaluate the influence of caffeic and dihydrocaffeic acids on lifespan and the oxidative stress resistance. The involvement of different genes and transcription factors related to longevity and stress resistance in the response to these phenolic acids has also been explored. Caffeic acid (CA, 200 M) and dihydrocaffeic acid (DHCA, 300 M) induced an increase in the survival rate of C. elegans under thermal stress. Both compounds also increased the mean and maximum lifespan of the nematode, compared to untreated worms. In general, treatment with these acids led to a reduction in intracellular ROS concentrations, although not always significant. Results of gene expression studies conducted by RT-qPCR showed that the favorable effects of CA and DHCA on oxidative stress and longevity involve the activation of several genes related to insulin/IGF-1 pathway, such as daf-16, daf-18, hsf-1 and sod-3, as well as a sirtuin gene (sir-2.1)[ES] Los ácidos cafeico y dihidrocaféico son catabolitos microbianos relevantes, que se describen como productos de la degradación de diferentes compuestos fenólicos, es decir, derivados hidroxicinámicos antocianinas o flavonoles. Además, el ácido cafeico se encuentra tanto en forma libre como esterificada en muchas frutas y en altas concentraciones en el café. Estos ácidos fenólicos pueden ser responsables de una parte de la bioactividad asociada a la ingesta de compuestos fenólicos. Con el objetivo de avanzar en el conocimiento de los efectos sobre la salud y los mecanismos de acción de los fenoles de la dieta, el nematodo modelo Caenorhabditis elegans se ha utilizado para evaluar la influencia de los ácidos cafeico y dihidrocaféico en la vida útil y la resistencia al estrés oxidativo. La participación de diferentes genes y factores de transcripción relacionados con la longevidad y la resistencia al estrés en la respuesta a estos ácidos fenólicos también han sido explorados. El ácido cafeico (CA, 200 M) y el ácido dihidrocaféico (DHCA, 300 M) indujeron un aumento en la tasa de supervivencia de C. elegans bajo estrés térmico. Ambos compuestos también aumentaron la vida media y vida media y máxima del nematodo, en comparación con los gusanos no tratados. En general, el tratamiento con estos ácidos condujo a una reducción de las concentraciones intracelulares de ROS, aunque no siempre significativa. Resultados de los estudios de expresión génica realizados por RT-qPCR mostraron que los efectos favorables de CA y DHCA sobre el estrés oxidativo y la longevidad implican la activación de varios genes relacionados con la vía insulina/IGF-1 como daf-16, daf-18, hsf-1 y sod-3, así como un gen de sirtuina (sir-2.1

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Ganoderma lucidum was characterized in terms of nutritional value and chemical composition. Thereafter, ethanolic Soxhlet extracts were evaluated for antioxidant, anti-inflammatory, antityrosinase, antimicrobial and cytotoxic effects, and further characterized in terms of phenolic acids, polysaccharides and triterpenoids. Finally, the obtained extracts were tested as cosmeceutical ingredients. G. lucidum proved to be a source of macronutrients and important bioactive compounds such as terpenoids, specially triterpenoids, and polysaccharides. In the extracts, ganoderic acids C2, A and H were the most abundant triterpenic acids and protocatechuic, p-hydroxibenzoic and syringic acids the identified phenolics. The developed cosmeceutical formulation preserved the extract bioactivities, presented a light-yellow colour and a pH of 4.6, which is considered appropriate for cosmeceutical's design. Behind the important nutritional/bioactive composition of G. lucidum, a potential towards its valorisation in the field of cosmeceuticals is foreseeable, as deduced from the bioactivities of its ethanolic extract and preservation in the tested formulation.The authors are grateful to the Foundation for Science and Technology and FEDER for CIMO (UID/AGR/00690/2013) and to POCI-01-0145-FEDER-006984 (LA LSRE-LCM) funded by ERDF through POCI-COMPETE2020 and FCT. To NORTE-01-0145-FEDER-000006, funded by NORTE 2020, under PT2020 through FERDF. Also for financial support to S.A.H. (SFRH/BPD/101413/2014) grant and L.B and R.M.C. contracts. A.M.G.-P. is also thankful to the Spanish MINECO/FEDER for financial support through the project AGL2015-64522-C2-2-R.info:eu-repo/semantics/publishedVersio

Influence of calcium silicate on the chemical properties of pleurotus ostreatus var. Florida (Jacq.) P. Kumm

Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical composition. In this work, the variation in the biological and chemical composition of oyster mushroom (Pleurotus ostreatus var. florida (Jacq.) P. Kumm) was analysed after varying the substrate supplementation of calcium silicate (0, 0.5, 1, 2, and 4% (w/w%)) during two harvest flushes. Overall, supplementation did not change the weight, the number of fruiting bodies, biological efficiency, yield ratio, and productivity rate of the mushrooms, although the harvest flushes did show significant differences. Furthermore, slight changes were found in the chemical composition with an increase in vitamin D2 and tocopherols for the mushrooms with higher amounts of calcium silicate. Overall, the substrate supplementation did not seem to induce expressive changes or decrease production yields, and can, therefore, continue to be researched as a potential application to fight agronomical pests.This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®; and to European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472). Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), and R.V.C. Cardoso’s PhD grant (SFRH/BD/137436/2018). L. Barros and A. Fernandes also thank the national funding by FCT, P.I. through the institutional scientific employment program-contract, and M. Carocho thanks FCT, P.I. through the individual scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Development of mushroom-based cosmeceutical formulations with anti-inflammatory, anti-tyrosinase, antioxidant, and antibacterial properties

The cosmetic industry is in a constant search for natural compounds or extracts with relevant bioactive properties, which became valuable ingredients to design cosmeceutical formulations. Mushrooms have been markedly studied in terms of nutritional value and medicinal properties. However, there is still slow progress in the biotechnological application of mushroom extracts in cosmetic formulations, either as antioxidants, anti-aging, antimicrobial, and anti-inflammatory agents or as hyperpigmentation correctors. In the present work, the cosmeceutical potential of ethanolic extracts prepared from Agaricus bisporus, Pleurotus ostreatus, and Lentinula edodes was analyzed in terms of anti-inflammatory, anti-tyrosinase, antioxidant, and antibacterial activities. The extracts were characterized in terms of phenolic acids and ergosterol composition, and further incorporated in a base cosmetic cream to achieve the same bioactive purposes. From the results obtained, the final cosmeceutical formulations presented 85%-100% of the phenolic acids and ergosterol levels found in the mushroom extracts, suggesting that there was no significant loss of bioactive compounds. The final cosmeceutical formulation also displayed all the ascribed bioactivities and as such, mushrooms can further be exploited as natural cosmeceutical ingredients.info:eu-repo/semantics/publishedVersio

Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: a comparative study

The main objectives of the present work were as follows: (a) to develop an analytical procedure to quantify free sugars on chestnuts based on green-chemistry principles and (b) to evaluate the effect of hot air convective drying (50 °C along 10 hr) on the carbohydrate profile of sliced chestnuts (Longal and Judia varieties). The analytical method allowed the quantification of several sugars in chestnut extracts, with low detection limits and good precision. In fresh, Judia variety had higher sucrose, fructose, and glucose contents than Longal, together with amylose. Nevertheless, when applying hot air convective drying to chestnut slices, a significant increase in fructose contents was observed with time, particularly after 10 hr drying in Longal variety. Nonetheless, a significant increase in glucose content was observed on both varieties, probably related to starch thermal hydrolysis. Practical applications: An environment-friendly methodology for free sugars quantification, based on ethanol/water extraction (green solvents), ion-exchange high-performance liquid chromatography separation with water as mobile phase, and evaporative light scattering detection, was developed. The method allowed the quantification of raffinose, sucrose, glucose, and fructose in chestnut extracts, with detection limits of 6 μg for sucrose and 0.3 μg for other sugars. Good precision was achieved with intra-day and inter-day coefficients of variation below 5%. Regarding chestnuts' drying, hot air convective drying might be applied to chestnut slices but it may induce modifications on the carbohydrate composition of the samples, particularly when long drying periods are applied, requiring some attention because it might induce both visual and sensory changes.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/ 04349/2013), L. Barros and J. Barreira contracts, and A. Fernandes post-doc grant (SFRH/BPD/114753/2016). This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®; and to FEEI through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472). This work was also developed within the Coordinated Research Project D61024 “Development of New Applications of Machine Generated Food Irradiation Technologies” financed by the International Atomic Energy Agency (IAEA).info:eu-repo/semantics/publishedVersio