Intending to highlight new fruits with nutraceutical potential, the present work reports the nutritional and antioxidant content of Syzygium cumini (L.) Skeels (S. cumini) and Syzygium malaccense (L.) Merr. & LM Perry (S. malaccense), and evaluates the anticancer potential against CP-H460 (lung carcinoma line) and its functionality over HEK-293 (healthy embryonic kidney line), two human cells. For this, the physical-chemical characterization of the lyophilized fruits was carried out, and the content of total phenolic compounds (Folin-Ciocalteau) and the antioxidant potential (DPPH, FRAP, and ORAC) was determined. For anticancer activity, aqueous extracts were prepared and evaluated using the MTT (3-[4,5-dimethyl-triazol-2-yl]-2,5-diphenyltetrazolium) assay for periods of 20 hours. These two species are rich in dietary fibers, mainly insoluble fibers, and are sources of natural compounds and antioxidants, which possibly explain the protective potential against cancer cells. Thus, it is expected, as two source fruits, results obtained (p <0.01), mainly S. cumini in contact with CP-H460, which reduces the growth of a cell with lung carcinoma. This finding revealed that these fruits have antiproliferative activity against a lung carcinoma cell, where the highest concentration tested (2 mg/mL) was able to inhibit almost 80% of cell proliferation. Besides, when S. cumini was evaluated in HEK-293, all concentrations evaluated showed cell viability superior to the positive control (p <0.01). In conclusion, both S. cumini and S. malaccense can be used as nutraceuticals in complementary therapies given their nutritional properties.
O objetivo da investigação foi realizar revisão sobre a importância do plantio do maná-cubiu no litoral paranaense. As bases eletrônicas consultadas foram: SciELO, LILACS e Medline. Também foram incluídas cartilhas, teses, dissertações e documentos de sites governamentais. Os estudos analisados foram publicados no período de 1998 a 2017. Os termos de busca utilizados foram: Solanum sessiliflorum Dunal, maná-cubiu, sociobiodiversidade, soberania alimentar, segurança alimentar e nutricional, Morretes e Antonina, e seus correspondentes em inglês, em que 30 artigos foram selecionados. Entre os principais resultados observou-se que o maná-cubiu além de fornecer importantes propriedades nutricionais, melhorou a condição socioeconômica das comunidades rurais, contribuindo para a segurança alimentar e nutricional.Palavras-chave: tomate de índio; cubiu; cocona.
The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lactose-free prebiotic Greek yogurt formulas with whey protein concentrate (WPC). Two rotational central composite designs (RCCDs) were applied: one to perform the hydrolysis of the whey protein concentrate and another for the yogurt formulations (α = 2 with 2 central points and 4 axial points). Two β-galactosidase enzymes obtained from Kluyveromyces lactis were used. The content of lactose, glucose, galactose, and lactic acid were determined in the WPC, milk (pasteurized and powdered), and yogurts. The three best formulations regarding the attributes’ viscosity, syneresis, firmness, and elasticity were sensorially evaluated by using a nine-point hedonic scale. A microbiological analysis was performed after 48 h of yogurt production. The characterization of the products and the comparison of the results obtained were evaluated using the Student’s T test and the analysis of variance with Tukey’s test (p-values < 0.05). The application of a lactose-free WPC promoted viscosity, firmness, and elasticity. The syneresis was reduced, and whey increased the protein and calcium content. Lactose-free WPC can be used as a partial substitute for skimmed powdered milk in yogurts. The obtained results are encouraging with respect to the production of lactose-free Greek yogurts by the dairy industry.
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