发酵巴西棕榈果：纳米结构形成、生物可及性及抗氧化活性评估
Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity.
作者信息
Giaconia Michele Amendoeira, Ramos Sergiana Dos Passos, Fratelli Camilly, Assis Marcelo, Mazzo Tatiana Martelli, Longo Elson, de Rosso Veridiana Vera, Braga Anna Rafaela Cavalcante
机构信息
Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil.
CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil.
出版信息
Front Bioeng Biotechnol. 2022 Mar 9;10:814466. doi: 10.3389/fbioe.2022.814466. eCollection 2022.
Among the species of plants present in the Atlantic Forest, the jussara ( Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.
在大西洋森林中的植物物种中，巴西棕榈（Mart.）因其成分中存在的生物活性化合物含量而脱颖而出。发酵过程对于转化生物产品和生物活性化合物、改善其生物学特性可能至关重要。此外，近年来，改进生物活性化合物特性的维持程序一直是研究重点，而纳米技术特性有可能解决这一问题，在众多被广泛综述的途径中备受关注。目前的工作重点是应用聚环氧乙烷定制纳米结构，组装发酵后的巴西棕榈果肉纳米纤维，并评估其特性。结果显示形成了直径为101.2±26.2纳米的发酵巴西棕榈纳米纤维。此外，所获得的结果使我们能够表明，在发酵过程后有可能维持甚至提高花青素及其代谢物的抗氧化活性。
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