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Spray-dried extract from the Amazonian adaptogenic plant Ampelozizyphus amazonicus Ducke (Saracura-mirá): Chemical composition and immunomodulatory properties.

Authors :
Simen, Tatiana Jotha Mattos
Finotelli, Priscilla Vanessa
Barboza, Fernanda Ferreira
Pereira, MarinaVieira Agostinho
Pierucci, Anna Paola Trindade Rocha
Moura, Mirian Ribeiro Leite
de Oliveira, Danilo Ribeiro
Abraçado, Leida Gomes
Celano, Rita
de Souza Figueiredo, Fabiana
Piccinelli, Anna Lisa
Rastrelli, Luca
Leitão, Gilda Guimarães
Peçanha, Ligia M. Torres
Leitão, Suzana Guimarães
Source :
Food Research International. Dec2016, Vol. 90, p100-110. 11p.
Publication Year :
2016

Abstract

Ampelozizyphus amazonicus Ducke is a medicinal plant used in the Amazon region to prepare a drink with tonic, immunomodulatory and adaptogenic properties. Due to the growing interest in dietary supplements with these properties and, to provide a new functional ingredient, barks from A. amazonicus were extracted. The extract was spray dried without drying adjuvants, resulting in a powder (SARF), which was characterized by its physico-chemical properties and proximate, mineral and saponin contents. The SARF saponins were characterized by ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry (HPLC-HRMS n ) analysis. The SARF particles tended to have a spherical shape and a unimodal size distribution. The particles also had good rehydration characteristics and high saponin content (33%). The effect of SARF on antibody production was investigated, and we found that SARF increased the basal levels of anti-ovalbumin, anti-LPS and anti-dextran IgM antibodies, and the anti-dextran IgG antibodies in unimmunized mice. No increase in antibody titers was observed after SARF treatment in immunized mice. These results suggest that SARF could be an interesting new functional ingredient for food applications or pharmaceutical products. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09639969
Volume :
90
Database :
Academic Search Index
Journal :
Food Research International
Publication Type :
Academic Journal
Accession number :
120146062
Full Text :
https://doi.org/10.1016/j.foodres.2016.10.040