ResumoCom a finalidade de oferecer pão sem glúten para consumidores com síndrome celíaca, em razão da intolerância ao glúten, elaboraram-se produtos com farinha de arroz em substituição à farinha de trigo. Para aumentar o conteúdo proteico dos pães, adicionou-se a microalga Spirulina platensis seca, na faixa de 2 a 5% (base farinha). Os pães foram avaliados segundo o volume específico, a dureza do miolo -uma e 24 h após o forneamento -e a cor do miolo. Verificou-se que o volume específico e a dureza dos pães não sofreram alteração com a adição de até 4% da alga; porém, mostraram redução de 22% nos valores de volume e aumento de 113% na dureza quando se adicionou 5% (em base de farinha). Quando comparados ao pão não enriquecido, a adição de Spiriulina platensis provocou uma melhoria da qualidade nutricional dos pães, confirmada pelo aumento significativo de 39,04% do conteúdo proteico, além de vários aminoácidos essenciais (treonina, metionina, isoleucina e leucina). Com relação à cor, os pães com Spirulina apresentaram redução de luminosidade com o aumento de adição de microalga, tendo sido observada tendência de aumento de tonalidade verde. Na avaliação sensorial, não se verificou diferença significativa quanto à preferência entre os pães adicionados com 3 e 5% de Spirulina na formulação. Palavras-chave: Síndrome celíaca; Spirulina platensis; Enriquecimento proteico. SummaryWith the objective of offering a product for people with celiac disease, due to their gluten intolerance, gluten-free bread made with rice flour was elaborated, in substitution of the wheat flour. To increase the protein content of the bread, dried Spirulina platensis, a microalga, was added to the products in the range from 2 to 5% (flour basis). The bread samples were evaluated according to their specific volume (V/W), crumb hardness, measured with a texturometer, and the crumb color. It was shown that the specific volume and crumb hardness were not affected by the addition of up to 4% of alga, but a decrease of 22% in the volume and an increase of 113% in crumb hardness of the bread were noted with the addition of 5%. The addition of Spirulina resulted in products with improved nutritional quality, with a significant increase of 39.04% in the protein content as well as of some essential amino acids (threonine, methionine, isoleucine and leucine), when compared to bread without the addition of the alga. With respect to color, the bread with Spirulina showed a decrease in luminosity with increase in the addition of the alga and a displacement of the hue angle towards a green color. With respect to the sensory evaluation, no significant difference was found between the bread with 3 and 5% of Spirulina in the formulation.
C-phycocyanin is a potential nutraceutical/pharmaceutical candidate with functionalities that are better documented than those of health foods in general. Studies have demonstrated that C-phycocyanin has antioxidant and antitumor properties and potential activities against other diseases. However, its large-scale purification remains problematic and expensive. The aim of this work was to establish the best process for obtaining C-phycocyanin of different purities for different applications. The first step of this study was the maximization of the ultrafiltration process. Under the best ultrafiltration conditions, we evaluated the application of ultrafiltration, precipitation, and ion exchange chromatography (expanded and fixed beds) in different sequences and their effects on C-phycocyanin recovery and purification. It was possible to obtain C-phycocyanin that could be used as food dye with purity of 0.95 employing only diafiltration/ultrafiltration. With different process configurations, we obtained extracts that could be used as cosmetic dye with purity of 2.1 and biomarkers with purity of 3.0, and for therapeutic and biomedicine applications with an analytical grade (purity > 4.0).
C-Phycocyanin (C-PC) has been shown to be promising in cancer treatment; however, although several articles detailing this have been published, its main mechanisms of action and its cellular targets have not yet been defined, nor has a detailed exploration been conducted of its role in the resistance of cancer cells to chemotherapy, rendering clinical use impossible. From our extensive examination of the literature, we have determined as our main hypothesis that C-PC has no one specific target, but rather acts on the membrane, cytoplasm, and nucleus with diverse mechanisms of action. We highlight the cell targets with which C-PC interacts (the MDR1 gene, cytoskeleton proteins, and COX-2 enzyme) that make it capable of killing cells resistant to chemotherapy. We also propose future analyses of the interaction between C-PC and drug extrusion proteins, such as ABCB1 and ABCC1, using in silico and in vitro studies.
C‐phycocyanin (C‐PC) is a natural blue dye whose uses for different purposes have been described in the literature. Interest in C‐PC has increased due to its nutritional and nutraceutical properties that have been exploited for the preparation of food supplements and healthy foods. The goal of this study was to determine the stability of C‐PC incorporated into a nanofiber, by obtaining its degradation rate constant (Kd) and half‐life (t1/2), as well as to evaluate the role of stabilizing agents. Both C‐PC in solution and C‐PC after being incorporated into nanofibers were subjected to different temperatures (55–75C) and the Kd and t1/2 values were determined for this phycobiliprotein. At 60C, the highest values of t1/2 were obtained when C‐PC was incorporated into nanofibers and when sorbitol and glucose were added as preservative agents. Practical Applications Nanotechnology has been occupying more and more space in the research related to bioproducts. However, there are few studies that evaluate in practice how this technology can help us as innovative industrial processes. This article presents important responses to the thermal stability of a bioproduct with high added value, C‐phycocyanin, and large potecial. Therefore, it is of extreme interest the publication of results in journals of great repute in the area such as the Journal of Food Processing and Preservation.
Peroxidase catalyzes the oxidation of various substrates at the expense of hydrogen peroxide. Among the various techniques used for the purification of enzymes, expanded-bed adsorption chromatography is particularly popular because it offers several advantages, such as greater interactions between adsorbents and target molecules, increased overall yield, potential for a scale-up and shorter process times. It relies on the interaction between charged molecules in the mobile phase (i.e. buffer and sample) and oppositely charged groups coupled to the resin in the expanded-bed form. Other chromatographic techniques are also commonly used for peroxidase purification and characterization; however, there are no reports in the literature about the use of expanded-bed adsorption chromatography for this purpose. In this paper, the purification of peroxidase from rice bran using ion-exchange chromatography (expanded-bed column) was investigated. Chromatographic assays were carried out using STREAMLINE SP cationic resin with different buffer solutions and pH values in the equilibrium, washing and elution steps. The use of 0.025 mol/l sodium acetate buffer at pH 4.5 (during equilibration and washing) and 4.7 (during elution) allowed for the purification of peroxidase from rice bran, resulting in a purification factor and enzyme recovery of 2.4-fold and 41%, respectively.
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