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Pereira APA, Angolini CFF, Adani HB, Usberti FCS, Paulino BN, Clerici MTPS, Neri-Numa IA, Moro TDMA, Eberlin MN, Pastore GM. Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill). Food Res Int 2021; 139:109910. [PMID: 33509477 DOI: 10.1016/j.foodres.2020.109910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 12/23/2022]
Abstract
Fruta-do-lobo (Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p-coumaroylquinic acid (peel and pulp) and 1-O-sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil; Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Avenida Fernando Corrêa da Costa, 2367 Cuiabá, Mato Grosso, Brazil
| | | | - Heloísa Banin Adani
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Franciane Colares Souza Usberti
- School of Agriculture Engineering, University of Campinas, Av. Cândido Rondon, 501 - Barão Geraldo, Campinas, São Paulo, Brazil
| | - Bruno Nicolau Paulino
- School of Pharmaceutical Sciences, Federal University of Amazonas, Avenida General Rodrigo Octávio Jordão Ramos, 6200 Manaus, Amazonas, Brazil
| | | | - Iramaia Angelica Neri-Numa
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, Rua Josué de Castro, 126, Campinas, São Paulo, Brazil; School of Engineering, Mackenzie Presbyterian University, São Paulo-SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
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Neri-Numa IA, Pessôa MG, Arruda HS, Pereira GA, Paulino BN, Angolini CFF, Ruiz ALTG, Pastore GM. Genipap (Genipa americana L.) fruit extract as a source of antioxidant and antiproliferative iridoids. Food Res Int 2020; 134:109252. [DOI: 10.1016/j.foodres.2020.109252] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 04/14/2020] [Accepted: 04/15/2020] [Indexed: 11/25/2022]
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Pereira APA, Lauretti LBC, Alvarenga VO, Paulino BN, Angolini CFF, Neri-Numa IA, Orlando EA, Pallone JAL, Sant'Ana AS, Pastore GM. Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains. Food Res Int 2020; 133:109187. [PMID: 32466936 DOI: 10.1016/j.foodres.2020.109187] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 03/05/2020] [Accepted: 03/17/2020] [Indexed: 01/28/2023]
Abstract
Fruta-do-lobo (Solanum lycocarpum St. Hill) is a native fruit commonly used in Brazilian folk medicine as a hypoglycemic agent. These properties are attributed to their starch, mainly its resistant fraction. Resistant starch has shown to increases the growth of Bifidobacterium and Lactobacillus in the gut, even though not being selective for these strains. In this scenario, this study aimed to investigate the potential prebiotic activity of fruta-do-lobo starch (FLS). FLS showed around 30% of resistant starch and their prebiotic potential was evaluated with five probiotic strains L. acidophilus (LA3 and LA5), L. casei (LC01) and B. animalis (BB12) and B. lactis (BLC1) in a concentration range of 1.0-2.0% of starch. In a preliminary screening, we evaluated, during 48 h, the viability of the starch with promoting growth agent. An increase in the growth of the probiotic strains tested was observed. We also evaluated the microorganism's metabolic activity by assessing the short-chain fatty acid (SCFA) production, using the best starch growth promotion conditions (2% of FLS and strains BLC1, LA5, and LC01). As expected, MRS and lactose were preferentially metabolized by BLC1, with the highest growth rates: 0.231 and 0.224 h-1, respectively. However, for this strain, the FLS growth rate (0.222 h-1) was 65% higher than FOS (0.144 h-1). Also, for LA5 FLS promoted higher growth (0.150 h-1) than FOS (0.135 h-1). Additionally, FLS promoted acetate production. These data are promising and indicate that FLS may have prebiotic potential and more studies need to be done with pathogenic microorganisms.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil.
| | - Leonardo Borges Chatagnier Lauretti
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Department of Food Science, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Bruno Nicolau Paulino
- Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Célio Fernando Figueiredo Angolini
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Center for Natural and Human Sciences, University of ABC (UFABC), Santo André, São Paulo, Brazil
| | - Iramaia Angelica Neri-Numa
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Eduardo Adilson Orlando
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
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Neri-Numa IA, Pastore GM. Novel insights into prebiotic properties on human health: A review. Food Res Int 2020; 131:108973. [PMID: 32247494 DOI: 10.1016/j.foodres.2019.108973] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/05/2019] [Accepted: 12/30/2019] [Indexed: 02/07/2023]
Abstract
Dietary prebiotics can be metabolized by different colonic microorganisms and release several classes of metabolites, particularly SCFAs into the intestine lumen, influencing the host physiology. Thus, human microbiota has been the focus of one of the most dynamic research fields of our time and their efforts are directed to understand how prebiotics structures and the microbiota-derived metabolites acts on signaling cell pathways and epigenetic control. Therefore, the aim of this review is to provide an overview about the new concept of prebiotics and their mechanistic local and systemically insights related to the host health.
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Affiliation(s)
| | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil
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