Overview on bioactive compounds’ profile of Brassicaceae microgreens : an approach on different production systems and the use of elicitors

We investigated the literature to find the bioactive compounds’ profile of Brassicaceae microgreens and the influence of different production systems and the elicitors use in its overall quality. For this, a summary of the latest progress in bioactive compounds qualification and quantification are presented in the relevant databases. Determining the exact role of production systems is not a straightforward process, although it seems to have greater influence according to the intended plant. From the nutritional point of view, the microgreens production demonstrates a high content of bioactive compounds. The use of elicitors, as one of the dependent variables, appears to increase the concentrations of bioactive compounds, especially the use of the light. Besides that, the conditions of growth, harvest and processing remain crucial factors that should be considered in the successful development of the seed

SENSORY PROPERTIES OF CUSTARD SOY-BASED DESSERTS PREDICTED BY RAPID INSTRUMENTAL MEASUREMENTS

The aim of this work was to assess to what extent rheological properties can explain the sensory texture in soy based desserts containing different amounts of water soluble soy extract, modified starch and guava pulp, as well as to correlate the sensory and instrumental color. Seventeen creamy soy based desserts were studied. Sensory ranking tests were performed by Quantitative Descriptive Analysis (QDA) and affective sensory tests. Correlations between sensory and instrumental data were determined using Pearson’s correlation coefficient. Results showed a moderate positive correlation between sensory color and a*, and significant negative correlations with L* and hab. Loss modulus at 1 and 10 rad s-1 and the parameters n” were the rheological parameters better correlated with the sensory attributes related to consistency and creaminess. Moreover, the results found in the affective tests can be explained by those verified in QD

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL

Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats

The present study was the first to examine the protective effect and antioxidant potential of two fruits native to the south of Brazil, namely guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine), with respect to reducing the effects of cisplatin-induced hypercholesterolemia in male Wistar rats. The cisplatin-treated animals showed high glucose, LDL cholesterol, oxidized LDL cholesterol and total cholesterol levels. These native fruits reversed the increase in these parameters. The fat levels in the liver improved with supplementation with the fruits, and there were no differences in the thiobarbituric acid reactive substances (TBARS), creatinine, urea or HDL cholesterol levels, nor in the weight of the organs analyzed, indicating that the dose used did not affect these markers.O presente estudo foi o primeiro realizado para avaliar o efeito protetor e o potencial antioxidante de duas frutas nativas do sul do Brasil, conhecidas como Guabiju (Myrcianthes pungens (O. Berg) D. Legrand) e araçá vermelho (Psidium cattleyanum Sabine), em relação a reduzir os efeitos da hipercolesterolemia induzida pela cisplatina em ratos Wistar machos. Os animais tratados com a cisplatina apresentaram elevada taxa de glicose, altos níveis de colesterol LDL, colesterol LDL oxidado e colesterol total. Os frutos nativos atuaram protegendo os animais pela redução destes parâmetros. Os níveis de gordura no fígado melhoraram com a suplementação pelos frutos e não houve diferenças nas substâncias reativas ao ácido tiobarbitúrico (TBARS) e níveis de creatina, uréia e colesterol HDL e, também, no peso dos órgãos analisados, indicando que a dose utilizada não foi capaz de afetar tais marcadores

Produção de ciclodextrina glicosiltransferase em cultivo submerso

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Utilização de subprodutos agroindustriais para a produção de transglutaminase por Bacillus circulans BL32 em cultivo em estado sólido

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Produção de goma xantana em cultivo semi-sólido : determinação das condições ótimas de extração

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Estudo da inibição de atividade proteolítica e preservação da atividade de xilanases em extratos produzidos por bactérias isoladas de ambientes amazônicos em condições de cultivo semi-sólido

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Nitrogen source and pH interact and modulate lipase secretion in a non-clinical strain of Candida parapsilosis

Lipases (E.C. 3.1.1.3) are serine-hydrolases, and act on long chain fatty acid ester bonds. They exhibit specific and enantioselective activities, which are desirable for many industrial applications. This study aimed at screening and optimizing the production of lipases by wild yeast strains from a variety of substrates, as well as characterizing the enzyme. An initial selection was made in oxygenated oil-supplemented minimum medium, and the enzymatic activity of the supernatant was tested over p- nitrophenyl palmitate. One-hundred and twenty-four yeast strains from different substrates were tested, and twenty-three showed significantly higher lipolytic activity (p <0.01). One yeast in particular, QU110, showed best lipase production and therefore was selected for the optimization and characterization processes. This yeast exhibits enzyme secretion in initial pH 6.0, with olive oil and tryptone as carbon and nitrogen sources, respectively. There was a strong interaction between nitrogen source and initial pH, and pH 9.0 seems to inhibit enzyme secretion. The crude enzyme (cell-free supernatant) shows stability in surfactants and n-hexane, but not in ethanol or methanol. A Response Surface Model was created and optimal enzyme activity conditions were observed at 36°C and pH 8.0. The lipase is appropriate for transesterification reactions, as the enzyme is more stable in strong apolar solvents than moderately apolar ones. Also, secretion by pH was not reported elsewhere, which should be further investigated and contribute for other yeast bioprocesses as well