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White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre content. After a human digestion simulation, phenolic content and antioxidant capacities were also higher in the extract. After a 5 kDa filtration of the digested fractions, the gastric and enteric retentates from the extract showed higher bioactive value, and gallic, vanillic and seringic acids were the main bioaccessible phenolic compounds. As the extract was a more nutritious and functional ingredient compared to the flour, it was incorporated into a yogurt formulation and tested in a sensorial panel. The overall liking score was 6.2 out of 9.0 and 51% of panellists indicated that certainly would buy the product. The results indicated a promising application for the extract as an antioxidant dietary fibre ingredient.

Resumo: O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reação enzimática foi realizada de acordo com o método pH-stat, sendo coletadas alíquotas com diferentes graus de hidrólise ( GH), ao longo de cada hidrólise proteica. Os hidrolisados foram analisados quanto a estimativa do teor de peptídeos, atividade antioxidante pelos métodos de captura do radical livre ABTS+ e do radical peroxila (Oxygen radical antioxidant capacity - ORAC), eletroforese e atividade antimicrobiana. Os máximos GH alcançados foram 15%, 52% e 63%, para Flavourzyme, mistura das enzimas e Alcalase, respectivamente. A atividade antioxidante aumentou com o GH. Os hidrolisados proteicos obtidos pela Alcalase apresentaram maiores atividades antioxidantes que os outros hidrolisados. Entretanto, nenhum hidrolisado proteico apresentou atividade antimicrobiana contra as cepas de Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) e Listeria monocytogenes (ATCC 9117). ? Abstract: The objective of this work was to evaluate the antioxidant and antimicrobial activities of whey protein hydrolysates obtained using different commercial proteases (Alcalase and Flavourzyme) as well as their blend (50:50 ratio). Prior to the enzymatic hydrolysis, the whey was concentrated by ultrafiltration using tubular ceramic membranes. The enzymatic reaction was carried out according to the pH-stat method, in which aliquots were collected with different degrees of hydrolysis (DH) during the protein hydrolysis. The protein hydrolysates were evaluated with respect to the estimated peptides content, antioxidant activity by capture of free radical ABTS+ and the peroxyl radical (Oxygen radical antioxidant capacity - ORAC) methods, electrophoresis and antimicrobial activity. The maximum DH values reached were: 15%, 52% and 63% for Flavourzyme, the blend of enzymes and Alcalase, respectively. The antioxidant activity increased with the DH. The protein hydrolysates obtained using Alcalase presented higher antioxidant activities than the other samples. However, no samples presented antimicrobial activity against Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) or Listeria monocytogenes (ATCC 9117). Made available in DSpace on 2019-12-03T18:16:49Z (GMT). No. of bitstreams: 1 PenteadoAvaliacaoPotencial2019.pdf: 903616 bytes, checksum: 53c5bd2a02b5b4f390a5ecdbba46f9c8 (MD5) Previous issue date: 2019

For many years, it was believed that only amino acids, dipeptides, and tripeptides could be absorbed and thus reach the bloodstream. Nowadays, the bioavailability of oligopeptides is also considered possible, leading to new research. This pilot study investigates the activity of brush border enzymes on undigested whey protein hydrolysate (WPH) and on simulated intestinal digested (ID) whey hydrolysate and the subsequent absorption of resultant peptides through the proximal jejunum of a 7-week old piglet setup in an Ussing chamber model. Amongst all samples taken, 884 oligopeptides were identified. The brush border peptidase activity was intense in the first 10 min of the experiment, producing several new peptides in the apical compartment. With respect to the ID substrate, 286 peptides were detected in the basolateral compartment after 120 min of enzyme activity, originating from &beta, lactoglobulin (60%) and &beta, casein (20%). Nevertheless, only 0.6 to 3.35% of any specific peptide could pass through the epithelial barrier and thus reach the basolateral compartment. This study demonstrates transepithelial jejunum absorption of whey oligopeptides in an ex vivo model. It also confirmed the proteolytic activity of brush border enzymes on these oligopeptides, giving birth to a myriad of new bioactive peptides available for absorption.

Background: The aim of this work was to determine the most favorable conditions for the production of xylooligosaccharides (XOS) from Brazilian Syrah grape pomace. Chemical processes were performed using a rotatable central composite design where the concentration of sulfuric acid or sodium hydroxide and the grape pomace flour/solvent mass ratio were the dependent variables. Enzymatic production was also evaluated using xylanase produced by Aspergillus niger 3T5B8 and Viscozyme® enzymatic commercial cocktail.; Results: Chemical extraction allowed to recover 21.8-74.6% and 5.2-96.3% of total XOS for acidic and alkaline processes respectively. Enzymatic production extracted up to 88.68 ± 0.12% of total XOS using xylanase and up to 84.09 ± 2.40% with Viscozyme® .; Conclusion: The present study demonstrated different feasible methods to produce high-added-value molecules, i.e. XOS, from Syrah grape pomace flour, valorizing this major by-product. The use of enzymatic cocktails demonstrated to be an alternative to the conventional methods, allowing to obtain an eco-friendly and sustainable grape pomace extract. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits.

The aim of this research was to investigate the effect of Holder pasteurization (HoP; 62.5°C, 30 min) on the protein profile and activities of glutathione peroxidase (GPx) and lysozyme (LZ) in human milk. Over 6 mo of lactation, human milk samples were analyzed before (raw) and after HoP for GPx and LZ activity and electrophoresis protein profile. Holder pasteurization reduced human milk lactoferrin, immunoglobulin fractions, and GPx activity. In addition, GPx activity, which is high in colostrum and transitional milk, was naturally reduced over the 6-mo lactation period. In contrast, HoP did not affect human milk LZ activity. Besides its critical cellular antioxidant role in protecting the organism from oxidative damage, GPx decreases the redox potential of milk, stimulating the growth of anaerobic microorganisms, such as the probiotic Bifidobacterium. Considering the role of lactoferrin in infant health, we conclude that an important part of its function has been inactivated by pasteurization. These compounds should be replaced by human milk banks after the HoP step to recover lost functionality. Otherwise, an alternative technology to HoP that better retains human milk properties should be used by milk banks to eliminate the risk of transmission of infectious agents.

Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the in vitro antioxidant activity was found for all treatments, achieving 46%, 40%, 40% and 22% for ALC, TRY, NDP and FLA, respectively. TRY hydrolysate maintained or slightly increased its emulsifying capacity along the time, however, a decrease in emulsifying capacity was found for ALC and NPD hydrolysates when compared to the non-hydrolyzed whey protein concentrate (WPC). All tested enzymes generated hydrolysates with enhanced antioxidant and/or emulsifying activities, which may be used as food ingredients and the choice of the enzyme will depend on the need.

International audience; Whey proteins present encrypted biofunctional peptides that need to be released from the native protein to exert their biological activity. Antihypertensive whey peptides are the most studied ones, which can be explained by high prevalence of this chronic degenerative disease. The present study investigated whether the molecular changes occurred during the gastrointestinal digestion of a whey protein hydrolysate could modulate its va-sorelaxant potential in rat aortic rings. Spectrophotometric data and SDS-PAGE gel showed a small degree of hydrolysis during the gastric phase and intense intestinal proteolysis. RP-HPLC revealed the formation of a large peptide profile. During the simulated digestion, 198 peptides were generated and identified and, left-shifted the concentration-response curve of the endothelium-dependent vasorelaxation, as recorded for the digested hy-drolysates. In conclusion, gastrointestinal digestion of the whey hydrolysate leads to the generation of bioactive peptides with enhanced vasodilatory potency, reinforcing the relevance of whey-derived products in blood pressure regulation.

In this study, the production of exopolysaccharides (EPS) by three strains of Lactobacillus was investigated, and Lactobacillus plantarum CNPC003 was identified as the largest producer. EPS production was higher (568.4 mg/L) in MRS medium added with fructooligosaccharide (FOS) than in control MRS medium containing glucose (378 mg/L). Carbohydrate and protein content in EPS FOS were 36.95 ± 0.24 g/100g and 0.68 ± 0.08 g/100g, respectively, while EPS GLU showed 42.48 ± 0.04 g/100g carbohydrate and 0.87 ± 0.05 g/100g protein. Infrared spectroscopy analysis confirmed the polysaccharide structure of the two EPS of L. plantarum CNPC003, and thermal analyses demonstrated the suitable stability of these polymers under high temperatures that can withstand temperatures up to 210 °C. Composition of monosaccharides and heteronuclear single quantum coherence (HSQC) spectroscopy showed that these EPS are heteropolysaccharides, mainly constituted of mannose and glucose, with small amounts of galactose and it is suggested that both EPS FOS and EPS GLU are constituted of a branched glucomannan. EPS samples also showed significant in vitro antioxidant capacity, especially EPS FOS, with ABTS radical scavenging activity of 90.88 ± 0.80% at a concentration of 8 mg/mL. These results support its use as a natural antioxidant in the food industry.

Resumo: O objetivo deste trabalho foi avaliar tratamentos térmicos e químicos com Ca2+, no controle da atividade da poligalacturonase e de seus efeitos no rendimento de extração e no grau de esterificação da pectina do albedo da casca de maracujá-amarelo (Passiflora edulis). Utilizaram-se cascas de frutos com coloração verde-clara, as quais foram lavadas, sanitizadas, trituradas e deixadas em repouso em água, para suspensão do albedo. O albedo foi recolhido e submetido à temperatura de 90oC a 30, 60 e 120 min, ou a concentrações de cálcio de 0,01 e 1% durante 1 hora de agitação de 400 rpm, em temperatura ambiente. Realizou-se, também, o tratamento térmico do extrato enzimático bruto obtido do albedo a 65, 75 e 85°C. O tratamento térmico do albedo a 90°C não inativou a poligalacturonase após 120 min. A inativação da enzima extraída do albedo ocorreu após incubação a 65, 75 e 85°C por 30, 20 e 10 min, respectivamente. O tratamento com íons de cálcio a 1% promoveu o bloqueio enzimático e a redução no conteúdo de ácidos urônicos livres (AUL) da pectina. O tratamento do albedo de maracujá com solução de 1% de Ca2+ por 1 hora inibe a atividade da poligalacturonase e reduz o conteúdo de AUL. Abstract: The objective of this work was to evaluate the use of thermal and chemical treatments with Ca2+, in order to control the activity of polygalacturonase and its effects on extraction yield and degree of pectin esterification from albedo of yellow passion fruit (Passiflora edulis) rind. Rinds of fruit with light-green peel were washed, sanitized, grind, and left to stand in water for albedo suspension. Albedo was collected and subjected to a temperature of 90oC for 30, 60, and 120 min, or to calcium levels of 0.01 and 1% during 1 hour of stirring, at 400 rpm, at ambient temperature. Thermal treatment of the crude enzymatic extract obtained from the albedo at 65, 75, and 85oC was also performed. The thermal treatment of the albedo at 90oC did not inactivate polygalacturonase after 120 min. The inactivation of the enzyme extracted from the albedo occurred after incubation at 65, 75, and 85oC for 30, 20, and 10 min, respectively. The treatment with calcium ion solution at 1% promoted enzymatic inactivation and a decrease in the content of free carboxylic acids (FCA) of pectin. The treatment of passion fruit albedo with calcium Ca2+ solution at 1% for 1 hour inhibits the polygalacturonase activity and decreases the content of FCA.

Brazilian grape pomace was extracted in hot water using a factorial design to evaluate polysaccharide recovery. Dependent variables were temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C, from fine particle sizes (≤249 μm), in a 1:12 solute:solvent ratio. Monosaccharide compositions of the flours afforded, in average, Rha,Ara,Xyl,Man,Gal,Glc,GalA in a 3:32:2:13:11:20:19 molar ratio, with varied Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extractions, and cathechin, gallic acid and epicatechin were the main identified compounds. Extracts also presented ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100g pomace), which means that these grape pomace flours are rich in antioxidant dietary fiber and have a potential use as food ingredients. Fil: Beres, Carolina. Universidade Federal do Rio de Janeiro. Centro de Tecnologia. Instituto de Química; Brazil Fil: Beres, Carolina. Embrapa Agroindústria de Alimentos; Brazil. Fil: Simas-Tosin, Fernanda F. Universidade Federal do Paraná (UFPR). Departamento de Bioquímica e Biologia Molecular; Brazil. Fil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ-CONICET); Argentina. Fil: Freitas, Suely P. Universidade Federal do Rio de Janeiro. Centro de Tecnologia. Escola de Química; Brazil. Fil: Iacomini, Marcello. Universidade Federal do Paraná (UFPR). Departamento de Bioquímica e Biologia Molecular; Brazil. Fil: Mellinger-Silva, Caroline. Embrapa Agroindústria de Alimentos; Brazil. Fil: Cabral, Lourdes M. C. Embrapa Agroindústria de Alimentos; Brazil.

After industrial processing, one-third of sugarcane culms is converted into residual bagasse. The xylan-rich hemicellulose components of the bagasse were extracted with hot aqueous alkali (AX-CRUDE). Approximately 82% of the extracted hemicelluloses was precipitated with ethanol (AX-PET). Both AX-CRUDE and AX-PET contained an arabinoxylan as confirmed by 13C NMR and methylation analysis. Fraction AX-PET was fed to female Wistar rats with ethanol-induced gastric lesions. Oral administrations of 30, 100, and 300mg/kg reduced the gastric lesion area by over 50%, and replenished ethanol-induced depletion of glutathione. The polysaccharide also increased mucus production by over 70%, indicating its cytoprotective action on experimentally induced gastric ulcers. These findings are significant, since a biologically active compound can be extracted in high yields from an abundant, readily available residue.