ABSTRACT
The endophytic fungal community of the Amazonian medicinal plant Arrabidaea chica (Bignoniaceae) was evaluated based on the hypothesis that microbial communities associated with plant species in the Amazon region may produce metabolites with interesting bioactive properties. Therefore, the antimicrobial and antioxidant activities of the fungal extracts were investigated. A total of 107 endophytic fungi were grown in liquid medium and the metabolites were extracted with ethyl acetate. In the screening of fungal extracts for antimicrobial activity, the fungus identified as Botryosphaeria mamane CF2-13 was the most promising, with activity against E. coli, S. epidermidis, P. mirabilis, B. subtilis, S. marcescens, K. pneumoniae, S. enterica, A. brasiliensis, C. albicans, C. tropicalis and, especially, against S. aureus and C. parapsilosis (MIC = 0.312 mg/mL). Screening for antioxidant potential using the DPPH elimination assay showed that the Colletotrichum sp. CG1-7 endophyte extract exhibited potential activity with an EC50 of 11 µg/mL, which is equivalent to quercetin (8 µg/mL). The FRAP method confirmed the antioxidant potential of the fungal extracts. The presence of phenolic compounds and flavonoids in the active extracts was confirmed using TLC. These results indicate that two of the fungi isolated from A. chica exhibit significant antimicrobial and antioxidant potential.
ABSTRACT
Essential oils (EOs) are complex mixtures of volatile and semi-volatile organic compounds that originate from different plant tissues, including flowers, buds, leaves and bark. According to their chemical composition, EOs have a characteristic aroma and present a wide spectrum of applications, namely in the food, agricultural, environmental, cosmetic and pharmaceutical sectors. These applications are mainly due to their biological properties. However, EOs are unstable and easily degradable if not protected from external factors such as oxidation, heat and light. Therefore, there is growing interest in the encapsulation of EOs, since polymeric nanocarriers serve as a barrier between the oil and the environment. In this context, nanoencapsulation seems to be an interesting approach as it not only prevents the exposure and degradation of EOs and their bioactive constituents by creating a physical barrier, but it also facilitates their controlled release, thus resulting in greater bioavailability and efficiency. In this review, we focused on selecting recent articles whose objective concerned the nanoencapsulation of essential oils from different plant species and highlighted their chemical constituents and their potential biotechnological applications. We also present the fundamentals of the most commonly used encapsulation methods, and the biopolymer carriers that are suitable for encapsulating EOs.
ABSTRACT
The present study aimed to evaluate the nutritional composition and production of mycelial biomass of Pleurotus eryngii in different culture media, formulated with infusion of purple-skinned sweet potato, glucose concentrations, and the presence or absence of yeast extract. The mushroom was grown for 15 days at 25°C and 150 rpm. The best production of mycelial biomass occurred in the culture medium with 40 g/L of glucose plus yeast extract. At the second cultivation, the fungus entered the exponential growth phase from days 6 until 14. These results indicate that the insertion of nutritional sources in purple-skinned sweet potato media positively influences mycelial biomass production and its nutritional characteristics make it useful for food industry applications.
Subject(s)
Agaricales , Ostreidae , Pleurotus , Animals , Biomass , BrazilABSTRACT
BACKGROUND: Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. METHODS: To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. RESULTS: The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5oBrix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. CONCLUSIONS: It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.
Subject(s)
Annona/chemistry , Beer/analysis , Consumer Behavior , Fruit/chemistry , Sensation , HumansABSTRACT
Edible mushrooms have a number of medicinal properties and this study aimed to investigate the antimicrobial activity of Pleurotus eryngiiDPUA1816 in metabolic broths after being grown in submerged cultivation. Mycelial fragments of pure P. eryngiiculture was inoculated in sweet potato culture medium and incubated at 150 rpm for 15 days at 25°C. Pleurotuseryngiiwas also cultivated for 18 days under the same conditions, the mycelial biomass was separated by filtration for quantification. The supernatant was used in the diffusion test in agar and performed against Escherichia coliCCCD-E005, Staphylococcus aureus CCCD-S009, Pseudomonas aeruginosaCCCD-P004, Candida albicansCCCD-CC001, Candida parapsilosis CCCD-CC004 and Candida tropicalisCCCD-CC002. The samples showed no inhibitory activity against bacteria, however they showed some activity againstC. albicans(12.17 mm), C. parapsilosis(27.67 mm) and C. tropicalis(13.67 mm). After being cultivated for 18 days, P. eryngiiwas able to inhibit all yeasts after 12 days of culture, with an inhibition halo of 29.33 mm at 16 days against C. parapsilosis. This study demonstrates the antifungal potential filtered liquids from P.eryngiicultivated in purple-skinned sweet potato culture medium, which suggests the possibility of the use of this species by the pharmaceutical industry as a natural source of biological action.
