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Kırcı D, Demirci F, Demirci B. Microbial Transformation of Hesperidin and Biological Evaluation. ACS OMEGA 2023; 8:42610-42621. [PMID: 38024700 PMCID: PMC10652256 DOI: 10.1021/acsomega.3c05334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/13/2023] [Accepted: 10/17/2023] [Indexed: 12/01/2023]
Abstract
The main aim of the study was the biotransformation evaluation of hesperidin for functionalization by 25 different nonhuman pathogenic microorganisms. As a result, four metabolites were identified and characterized. The structure of pinocembrin and naringenin from the microbial transformation of hesperidin was determined initially with LC/MS-MS. The metabolites eriodictyol and hesperetin were isolated, and their molecular structure was determined by NMR and MS. Pinocembrin, eriodictyol, and naringenin were characterized as new hesperidin microbial transformation metabolites, to the best of our knowledge. In order to evaluate the bioactivity, in vitro 5-lipoxygenase (5-LOX) enzyme inhibition, antioxidant, antimicrobial, and acute toxicity evaluations using the brine shrimp assay of hesperidin and its metabolites were performed comparatively. According to antioxidant and anti-inflammatory activity results, hesperetin metabolite was more active than naringenin and hesperidin. The antimicrobial activity of hesperetin and naringenin against the human pathogenic Staphylococcus aureus strain was relatively higher when compared with the substrate hesperidin. In line with this result, biofilm activity of hesperetin and naringenin against S. aureus with combination studies using biofilm formation methods was carried out. The checkerboard combination method was utilized for biofilm layering, also for the first time in the present study. As an initial result, it was observed that hesperidin and naringenin exerted a synergistic activity with a fractional inhibitory concentration index (FICI) value of 1.063. Considering the bioactivity of hesperidin, hesperetin, and naringenin used as substrates are relatively nontoxic. The microbial and enzymatic biotransformation of natural products such as hesperetin and its new bioactive metabolites still have pharmacological potential, which needs further experimentation at the molecular level..
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Affiliation(s)
- Damla Kırcı
- Department
of Pharmacognosy, Faculty of Pharmacy, Selçuk
University, Konya 42150, Türkiye
| | - Fatih Demirci
- Department
of Pharmacognosy, Faculty of Pharmacy, Anadolu
University, Eskişehir 26470, Türkiye
- Faculty
of Pharmacy, Eastern Mediterranean University, N. Cyprus, Via Mersin, Famagusta 99628, Türkiye
| | - Betül Demirci
- Department
of Pharmacognosy, Faculty of Pharmacy, Anadolu
University, Eskişehir 26470, Türkiye
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Avîrvarei AC, Salanță LC, Pop CR, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 2023; 12:foods12040838. [PMID: 36832913 PMCID: PMC9957501 DOI: 10.3390/foods12040838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/26/2023] [Accepted: 02/07/2023] [Indexed: 02/18/2023] Open
Abstract
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
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Affiliation(s)
- Alexandra Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Spectroscopy and Chromatography Laboratory, CBP-BI-Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Natalia Barboza
- Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Jessie Usaga
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Cosmin Pompei Dărab
- Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence:
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Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds. Foods 2023; 12:foods12020400. [PMID: 36673492 PMCID: PMC9858198 DOI: 10.3390/foods12020400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.
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Cruz-Chamorro I, Santos-Sánchez G, Álvarez-Sánchez N, Martín-Prada L, Cerrillo I, Ortega MÁ, Escudero-López B, Martín F, Isabel Álvarez-Ríos A, Carrillo-Vico A, Fernández-Pachón MS. Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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6
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Santos-Sánchez G, Cruz-Chamorro I, Álvarez-Ríos AI, Fernández-Santos JM, Vázquez-Román MV, Rodríguez-Ortiz B, Álvarez-Sánchez N, Álvarez-López AI, Millán-Linares MDC, Millán F, Pedroche J, Fernández-Pachón MS, Lardone PJ, Guerrero JM, Bejarano I, Carrillo-Vico A. Lupinus angustifolius Protein Hydrolysates Reduce Abdominal Adiposity and Ameliorate Metabolic Associated Fatty Liver Disease (MAFLD) in Western Diet Fed-ApoE -/- Mice. Antioxidants (Basel) 2021; 10:antiox10081222. [PMID: 34439470 PMCID: PMC8388992 DOI: 10.3390/antiox10081222] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 07/21/2021] [Accepted: 07/26/2021] [Indexed: 12/11/2022] Open
Abstract
Metabolic-associated fatty liver disease (MAFLD) is the most important cause of liver disease worldwide. It is characterized by the accumulation of fat in the liver and is closely associated with abdominal obesity. In addition, oxidative stress and inflammation are significant features involved in MAFLD. Recently, our group demonstrated that lupin protein hydrolysates (LPHs) had lipid lowering, antioxidant, and anti-inflammatory effects. Sixty male mice fed with a Western diet were intragastrically treated with LPHs (or vehicle) for 12 weeks. Liver and adipose tissue lipid accumulation and hepatic inflammatory and oxidant status were evaluated. A significant decrease in steatosis was observed in LPHs-treated mice, which presented a decreased gene expression of CD36 and LDL-R, crucial markers in MAFLD. In addition, LPHs increased the hepatic total antioxidant capacity and reduced the hepatic inflammatory status. Moreover, LPHs-treated mice showed a significant reduction in abdominal adiposity. This is the first study to show that the supplementation with LPHs markedly ameliorates the generation of the steatotic liver caused by the intake of a Western diet and reduces abdominal obesity in ApoE−/− mice. Future clinical trials should shed light on the effects of LPHs on MAFLD.
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Affiliation(s)
- Guillermo Santos-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Ivan Cruz-Chamorro
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
- Correspondence: (I.C.-C.); (A.C.-V.); Tel.: +34-955-923-106 (I.C.-C. & A.C.-V.)
| | - Ana Isabel Álvarez-Ríos
- Departamento de Bioquímica Clínica, Unidad de Gestión de Laboratorios, Hospital Universitario Virgen del Rocío, 41013 Seville, Spain;
| | - José María Fernández-Santos
- Departamento Citología e Histología Normal y Patológica, Universidad de Sevilla, 41009 Seville, Spain; (J.M.F.-S.); (M.V.V.-R.)
| | - María Victoria Vázquez-Román
- Departamento Citología e Histología Normal y Patológica, Universidad de Sevilla, 41009 Seville, Spain; (J.M.F.-S.); (M.V.V.-R.)
| | - Beatriz Rodríguez-Ortiz
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
| | - Nuria Álvarez-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
| | - Ana Isabel Álvarez-López
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | | | - Francisco Millán
- Department of Food & Health, Instituto de la Grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain; (F.M.); (J.P.)
| | - Justo Pedroche
- Department of Food & Health, Instituto de la Grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain; (F.M.); (J.P.)
| | - María Soledad Fernández-Pachón
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra Utrera Km 1, 41013 Seville, Spain;
| | - Patricia Judith Lardone
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Juan Miguel Guerrero
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
- Departamento de Bioquímica Clínica, Unidad de Gestión de Laboratorios, Hospital Universitario Virgen del Rocío, 41013 Seville, Spain;
| | - Ignacio Bejarano
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (G.S.-S.); (B.R.-O.); (N.Á.-S.); (A.I.Á.-L.); (P.J.L.); (J.M.G.); (I.B.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
- Correspondence: (I.C.-C.); (A.C.-V.); Tel.: +34-955-923-106 (I.C.-C. & A.C.-V.)
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Multari S, Guzzon R, Caruso M, Licciardello C, Martens S. Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Isas AS, Mariotti Celis MS, Pérez Correa JR, Fuentes E, Rodríguez L, Palomo I, Mozzi F, Van Nieuwenhove C. Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria. Food Res Int 2020; 138:109729. [DOI: 10.1016/j.foodres.2020.109729] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 12/12/2022]
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Cruz-Chamorro I, Álvarez-Sánchez N, Santos-Sánchez G, Pedroche J, Fernández-Pachón MS, Millán F, Millán-Linares MC, Lardone PJ, Bejarano I, Guerrero JM, Carrillo-Vico A. Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells. Nutrients 2020; 12:nu12061673. [PMID: 32512720 PMCID: PMC7352691 DOI: 10.3390/nu12061673] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/28/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022] Open
Abstract
Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.
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Affiliation(s)
- Ivan Cruz-Chamorro
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Nuria Álvarez-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
| | - Guillermo Santos-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Justo Pedroche
- Plant Protein Group, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (J.P.); (F.M.)
| | - María-Soledad Fernández-Pachón
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera Km 1, 41013 Sevilla, Spain;
| | - Francisco Millán
- Plant Protein Group, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (J.P.); (F.M.)
| | | | - Patricia Judith Lardone
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Ignacio Bejarano
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
| | - Juan Miguel Guerrero
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
- Departamento de Bioquímica Clínica, Unidad de Gestión de Laboratorios, Hospital Universitario Virgen del Rocío, 41013 Seville, Spain
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain; (I.C.-C.); (N.Á.-S.); (G.S.-S.); (P.J.L.); (I.B.); (J.M.G.)
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain
- Correspondence: ; Tel.: +34-955-923-106
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10
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Mapelli-Brahm P, Barba FJ, Remize F, Garcia C, Fessard A, Mousavi Khaneghah A, Sant'Ana AS, Lorenzo JM, Montesano D, Meléndez-Martínez AJ. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Multari S, Carafa I, Barp L, Caruso M, Licciardello C, Larcher R, Tuohy K, Martens S. Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Advantages of microfiltration processing of goat whey orange juice beverage. Food Res Int 2020; 132:109060. [PMID: 32331686 DOI: 10.1016/j.foodres.2020.109060] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 01/03/2023]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
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Affiliation(s)
- Alexandre H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jonas T Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Lourdes M C Cabral
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Eduardo H M Walter
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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13
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Oliveira DR, Lopes ACA, Pereira RA, Cardoso PG, Duarte WF. Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01518-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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14
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Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans. Food Res Int 2019; 116:168-174. [DOI: 10.1016/j.foodres.2018.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 07/24/2018] [Accepted: 08/02/2018] [Indexed: 12/20/2022]
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15
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Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2191-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Hornero-Méndez D, Cerrillo I, Ortega Á, Rodríguez-Griñolo MR, Escudero-López B, Martín F, Fernández-Pachón MS. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice. Food Chem 2018; 262:215-220. [DOI: 10.1016/j.foodchem.2018.04.083] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 04/19/2018] [Accepted: 04/21/2018] [Indexed: 11/25/2022]
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17
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Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Res Int 2018; 107:518-527. [PMID: 29580515 DOI: 10.1016/j.foodres.2018.02.054] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 12/13/2022]
Abstract
Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients characterized by a pleasant taste and widely consumed in several countries. It is used to produce juice, jams and wine. In this work, 150 yeasts isolates were obtained from peel (18) and spontaneously fermented pineapple pulp (132). The probiotic potential of 50 isolates was studied. Survival at pH 2.0, pepsin 3.0 g/L, and tolerance of bile salts (0.1 and 1% (w/v) were determined as indicators of survival potential of the isolates during the passage through the human gastrointestinal tract in simulated conditions. The selected isolates were also evaluated for their resistance to 6 antibiotics, antimicrobial activity against 6 pathogenic bacteria and autoaggregation and hydrophobicity properties. Five of them survived to gastrointestinal conditions, showed antibiotic resistance and autoaggregation properties. They were identified by MALDI-TOF MS and sequencing of ITS region as Candida lusitaniae (3) and Meyerozyma caribbica (2). Among these isolates, M. caribbica 9 D was evaluated in the production of a fermented pineapple beverage. The Saccharomyces cerevisiae var. boulardii was used as control, due to the fact that it is the only commercially available probiotic yeast. With M. caribbica inoculum, the beverage produced showed higher concentrations of residual glucose (24.19 g/L) and fructose (8.67 g/L), lower concentration of acetic acid (0.22 g/L); higher total phenolic compounds (196.93 mg/L), catechin (155.56 mg/L), chlorogenic acid (3.64 mg/L), vanillin (0.18 mg/L) and ferulic acid (33.2 mg/L). It was observed that M. caribbica population remained stable during refrigerated storage with cell counts greater than 7.00 log CFU/mL over 21 days. Compared to beverage produced with S. cerevisiae var. boulardii, the one produced with M. caribbica presented greater acceptance in the sensorial analysis for taste, aroma and general acceptance. The fermented pineapple beverage prepared with M. caribbica proved to be a good alternative in development of a potential probiotic beverage with different sensory and nutritional properties.
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18
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Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach. Food Res Int 2018; 107:346-352. [PMID: 29580494 DOI: 10.1016/j.foodres.2018.02.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/08/2018] [Accepted: 02/17/2018] [Indexed: 12/19/2022]
Abstract
Citrus juices, especially orange juice, constitute rich sources of bioactive compounds with a wide range of health-promoting activities. Data from epidemiological and in vitro studies suggest that orange juice (OJ) may have a positive impact on lipid metabolism. However, the effect of orange juice intake on blood lipid profile is still poorly understood. We have used two different blood samples, Dried Blood Spots (DBS) and plasma, to assess the effect of two-week orange juice consumption in healthy volunteers by a mass-spectrometry based metabolomics approach. DBS were analysed by liquid chromatography mass spectrometry (LC-MS) and plasma samples were analysed by the gas chromatography mass spectrometry (GC-MS). One hundred sixty-nine lipids including acylcarnitines (AC), lysophosphatidylcholines (LysoPC), (diacyl- and acyl-alkyl-) phosphatidylcholines (PC aa and PC ae) and sphingomyelins (SM) were identified and quantified in DBS. Eighteen fatty acids were identified and quantified in plasma. Multivariate analysis allowed to identify an increase in C3:1, C5-DC(C6-OH), C5-M-DC, C5:1-DC, C8, C12-DC, lysoPC18:3, myristic acid, pentadecanoic acid, palmitoleic and palmitic acid and a decrease in nervonic acid, C0, C2, C10, C10:1, C16:1, C16-OH, C16:1-OH, C18-OH, PC aa C40:4, PC ae C38:4, PC ae C42:3, PC ae C42:4 and cholesterol levels after orange juice intake. A two-week period of orange juice intake could affect fatty acids β-oxidation through mitochondrial and peroxisomal pathways, leading to an increase of short-chain acylcarnitines and a decrease of medium and long-chain acylcarnitines. This is the first report analyzing the effect of orange juice intake in healthy volunteers using a dried blood spot-based metabolomics approach.
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Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017; 16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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20
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Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NMA, Lajolo FM. Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1371-1377. [PMID: 28146357 DOI: 10.1021/acs.jafc.6b05401] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.
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Affiliation(s)
- Elisa Brasili
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil
| | - Daniela F Seixas Chaves
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil
| | - Ana Augusta O Xavier
- Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, SP, Brazil
| | - Adriana Z Mercadante
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil
- Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, SP, Brazil
| | - Neuza M A Hassimotto
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil
| | - Franco M Lajolo
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo , São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation) , São Paulo, Brazil
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