Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition

Chagas, Clarice Maria Araujo; Honorato, Talita Lopes; Pinto, Gustavo Adolfo Saavedra; Maia, Geraldo Arraes; Rodrigues, Sueli

doi:10.1007/s00449-007-0117-0

Cited by 26 publications

(34 citation statements)

References 19 publications

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“…, NaCl 0.01 g L -1 and K 2 HPO 4 (anhydrous) 20 g L -1 [16,17] in an orbital shaker at 30°C and 150 rpm. The initial pH of the culture medium was adjusted to 6.5 with H 3 PO 4 .…”

Section: Preparation Of Inoculamentioning

confidence: 99%

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Kinetic study of mannitol production using cashew apple juice as substrate

Fontes

Honorato

Rabelo

et al. 2008

Bioprocess Biosyst Eng

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The use of agriculture excess as substrate in industrial fermentations became an interesting alternative to reduce production costs and to reduce negative environmental impact caused by the disposal of these products. In this work, a kinetic study of mannitol production using cashew apple juice as substrate was studied. The carbohydrates of cashew apple juice are glucose and fructose. Sucrose addition favored the yield of mannitol (85%) at the expense of lower productivity. The best results were obtained applying only cashew apple juice as substrate, containing 50 g L(-1) of total reducing sugar (28 g L(-1) of fructose), yielding 18 g L(-1) of mannitol with 67% of fructose conversion into mannitol and productivity of 1.8 g L(-1) h(-1).

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“…, NaCl 0.01 g L -1 and K 2 HPO 4 (anhydrous) 20 g L -1 [16,17] in an orbital shaker at 30°C and 150 rpm. The initial pH of the culture medium was adjusted to 6.5 with H 3 PO 4 .…”

Section: Preparation Of Inoculamentioning

confidence: 99%

“…Yeast extract and phosphate (20 g L -1 of each) were added to enhance microbial growth [17,18]. The initial pH was adjusted to 6.5 (optimum pH for L. mesenteroides B-512F growth) and the culture medium was sterilized at 121°C for 15 min.…”

Section: Fermentation Processmentioning

confidence: 99%

Kinetic study of mannitol production using cashew apple juice as substrate

Fontes

Honorato

Rabelo

et al. 2008

Bioprocess Biosyst Eng

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“…The product of greater economic expression is the nut, which is a typical product for exportation, while the products obtained by processing the peduncle (jams, juice, ice-creams and others) are basically intended to the local market (Chagas et al 2007). Cashew apple juice is rich in glucose and fructose ) and thus may act as a source of acceptors.…”

Section: Introductionmentioning

confidence: 99%

Cashew juice containing prebiotic oligosaccharides

2012

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The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73 g/L and the qualitative analysis showed that at concentrations of 25 g/L and 75 g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.

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“…2 However, no more than 10% of potential cashew apple output is at present consumed or utilized in either fresh or processed form such as jam, syrup, chutney, beverage, ice creams, etc. [3][4][5] The economic value of cashew apple juice has increased as the concentrated and processed (called cajuína) forms are among the most popular products in Northeast Brazil. 6 Recently, there are an increasing number of reports evaluating the clinical effectiveness of several parts of cashew tree, for example, nuts, 7 stem bark, 8 leaves, 9 and cashew apple juice 10 revealing several properties from anti-inflammatory, antiulcer, antibacterial, antifungal to antitumor.…”

Section: Introductionmentioning

confidence: 99%

Anti-inflammatory and wound healing potential of cashew apple juice (Anacardium occidentale L.) in mice

Vasconcelos

Gomes-Rochette

Oliveira

et al. 2015

Exp Biol Med (Maywood)

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Cashew apple is a tropical pseudofruit consumed as juice due to its excellent nutritional and sensory properties. In spite of being well known for its important antioxidant properties, the cashew apple has not been thoroughly investigated for its therapeutic potential. Thereby, this study evaluated the antioxidant capacity, anti-inflammatory, and wound-healing activities of cashew apple juice. Juices from ripe and immature cashew apples were analyzed for antioxidant, anti-inflammatory, and wound-healing properties. Those were evaluated in murine models of xylene-induced ear edema and wound excision. Swiss mice were treated with cashew juice by gavage. Edema thickness was measured and skin lesions were analyzed by planimetry and histology. Both antioxidant content and total antioxidant activity were higher in ripe cashew apple juice (RCAJ) than in unripe cashew apple juice (UNCAJ). The UNCAJ presented the main anti-inflammatory activity by a significant inhibition of ear edema (66.5%) when compared to RCAJ (10%). Moreover, UNCAJ also showed the best result for wound contraction (86.31%) compared to RCAJ (67.54%). Despite of higher antioxidant capacity, RCAJ did not promote better anti-inflammatory, and healing responses, which may be explained by the fact that treatment increased antioxidants level leading to a redox ''imbalance'' turning down the inflammatory response modulation exerted by reactive oxygen species (ROS). The results suggest that UNCAJ presents a greater therapeutic activity due to a synergistic effect of its phytochemical components, which improve the immunological mechanisms as well as an optimal balance between ROS and antioxidants leading to a better wound healing process.

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Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition

Cited by 26 publications

References 19 publications

Kinetic study of mannitol production using cashew apple juice as substrate

Kinetic study of mannitol production using cashew apple juice as substrate

Cashew juice containing prebiotic oligosaccharides

Anti-inflammatory and wound healing potential of cashew apple juice (Anacardium occidentale L.) in mice

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