Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba CEP (81531-980), PR, Brazil.
Departamento Acadêmico de Química e Biologia (DAQBI), Programa de Pós-Graduação em Ciência e Tecnologia Ambiental (PPGCTA), Universidade Tecnológica Federal do Paraná, Curitiba CEP (81280-340), PR, Brazil.
Food Res Int. 2019 Dec;126:108623. doi: 10.1016/j.foodres.2019.108623. Epub 2019 Aug 17.
Great efforts have been made to increase the bioaccessibility of bioactive compounds from plant sources. This can be achieved by the innovative and effective method of biosorption of these compounds in Saccharomyces cerevisiae obtained from the industrial fermentative process (waste yeast). In this context, this research evaluated if chemical modifications of depleted yeast can improve the capacity to biosorb the phenolic compounds and if through in vitro digestion tests, this approach can increase bioaccessibility of the secondary metabolites from yerba mate. The results showed that the chemical modification of the yeast promoted an increase in the biosorption efficiency of the bioactive compounds. Mass spectrometry peaks for the phenolic compounds reduced after biosorption as observed for the caffeic and dicaffeoylquinic acids and for kaempferol and rutin. In addition, a 10% reduction of caffeine was verified after biosorption, quantified by mass spectrometry chromatography. This showing that the compounds were retained in the cells, which was also observed by an increase of cell turgidity with scanning electron microscopy (SEM). Mid-infrared spectroscopy showed that the major bands related to the components of the compounds increased proportionally after biosorption. Furthermore, an increase of bioaccessibility of the yerba mate bioactive compounds adsorbed in S. cerevisiae was verified when compared with the crude extract.
人们已经做出了巨大努力来提高植物源生物活性化合物的生物利用度。这可以通过创新且有效的方法来实现，即将这些化合物通过生物吸附在酿酒酵母中，酿酒酵母来自工业发酵过程（废酵母）。在这种情况下，本研究评估了耗尽的酵母的化学修饰是否可以提高其吸附酚类化合物的能力，以及通过体外消化试验，这种方法是否可以提高马黛茶次级代谢物的生物利用度。结果表明，酵母的化学修饰促进了生物活性化合物的生物吸附效率的提高。通过生物质谱观察到，在吸附后，咖啡酸和二咖啡酰奎宁酸以及山奈酚和芦丁的酚类化合物的质谱峰减少。此外，通过质谱色谱法定量检测到，吸附后咖啡因减少了 10%。这表明化合物被保留在细胞中，这也可以通过扫描电子显微镜（SEM）观察到细胞肿胀度的增加得到证实。中红外光谱表明，在吸附后，与化合物成分相关的主要谱带按比例增加。此外，与粗提取物相比，吸附在酿酒酵母中的马黛茶生物活性化合物的生物利用度增加得到了验证。
