RESUMEN
ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.
RESUMO: O soro lácteo é um subproduto da indústria de laticínios de grande importância devido ao seu alto valor nutritivo, podendo ser utilizado para fabricação de bebida láctea fermentada que, associada a frutas, aumenta o valor nutricional e agrega sabores característicos. A partir disso, foi elaborada uma bebida láctea fermentada adicionada de polpa de cajá-manga (Spondias dulcis), sendo avaliada sua informação nutricional bem como a estabilidade físico-química, durante o armazenamento. Os resultados mostram que a informação nutricional atendeu os requisitos estipulados pela legislação brasileira. A estabilidade físico-química da bebida, quanto aos parâmetros analisados de pH, acidez, sinerese e sedimentação, sofreu influência pelo o tempo de armazenamento, possivelmente, associados a fatores não controlados neste estudo como a concentração de cultura láctea iniciadora e final do produto elaborado, a biodegradação de proteínas durante a estocagem e baixos teores de sólidos. Conclui-se que a bebida elaborada constitui um alimento fonte de diversos nutrientes, e poderá complementar a alimentação diária de crianças, adolescentes e adultos, suprindo as carências nutricionais.
RESUMEN
Objective:To investigate the antioxidant, antimicrobial, cytotoxic and thrombolytic property of the fruits and leaves of Spondias dulcis (S. dulcis). Methods:Methanolic extracts of fruits and leaves of S. dulcis were partitioned with chloroform and dichloromethane. The antioxidant potential of the crude extract and partitioned fractions were evaluated in terms of total phenolic content, total flavonoid content, DPPH radical scavenging potential, reducing potential and total antioxidant capacity by specific standard procedures. The antimicrobial activity was evaluated using disc diffusion method. The cytotoxicity was evaluated by using brine shrimp lethality bioassay and compared with vincristine sulfate. The thrombolytic activity was compared with streptokinase. Results:The methanolic fruit extract exhibited the highest phenolic content, flavonoid content and antioxidant capacity, among the other extracts, with the highest DPPH radical scavenging activity at a concentration of 10 μg/mL (IC50: 1.91 μg/mL) and maximum reducing power at a concentration of 100 μg/mL (EC50: 3.58 μg/mL). Though all extract showed moderate antimicrobial activity against the bacterial strains, weak or no activity against fungus. The range of LC50 value of all extracts was 1.335-14.057 μg/mL which was far lower than the cut off index for cytotoxicity. All extracts exhibited statistically significant (P Conclusions:Our study suggested that S. dulcis exhibits antimicrobial activities against a wide variety of strains while it possesses significant antioxidant, cytotoxic and thrombolytic activity.
RESUMEN
Las levaduras del género Malassezia son hongos que producen afecciones en la piel. El desarrollo de estos microorganismos requiere condiciones especiales. El medio Dixon es generalmente usado para su cultivo. Se ensayo el exudado gomoso de Spondias dulcis como sustrato para Malassezia furfur y Malassezia slooffiae en comparación con el medio Dixon. Se determino la cinética de crecimiento a un determinado rango de tiempo (0-120h), a diferentes concentraciones (1,2 por ciento) y pH (4,0;6,0;7,0). La relativa alta biomasa obtenida para las dos levaduras probadas demostró que el sustrato preparado con el exudado gomoso de S. dulcis es adecuado para su desarrollo. Spondias dulcis especie localizada en Venezuela produce abundante goma. Este hecho, y los resultados obtenidos podría ser útil para preparar un nuevo sustrato que pueda competir con Dixon para el aislamiento y la caracterización de especies de Malassezia.
Malassezia yeasts are fungi that produce skin affections. Growth of these microorganisms requires specific conditions. The Dixon medium has generally been used for their culture and has been tested. The use of Spondias gum as a substrate for Malassezia furfur and Malassezia slooffiae was tried and compared with the Dixon medium. The growth kinetic for a given time range(0-120 h) was determined at different concentrations (1.2 percent) and pH levels (4,0; 6,0;7,0). The relatively high biomass obtained for the two tested yeasts demonstrated that the substrate prepared with S. dulcis gum exudate is suitable for their growth. Spondias dulcis, a species located in Venezuela, yields abundant gum. This fact and the results discussed above indicate that it could be used to prepare a substrate that could compete with Dixon for isolating and characterizing the Malassezia species.