Applied Molecular Biosciences Unit

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Combined hydrothermal pre-treatment and enzymatic hydrolysis of corn fibre: production of ferulic acid extracts and assessment of their antioxidant and antiproliferative properties

Publication . Valério, Rita; Serra, Ana Teresa; Baixinho, João; Cardeira, Martim; Fernández, Naiara; Bronze, MR; Duarte, Luís C.; Tavares, Maria L.; Crespo, João; Brazinha, Carla

ABSTRACT: Ferulic acid may be used as a nutraceutical ingredient or as a substrate to produce bio-vanillin. There is an increasing market demand for ferulic acid obtained from natural sources such as low-cost agro-industrial by-products, due to its potential applications as nutraceutical ingredient and as a substrate to produce biovanillin. This work aims to study ferulic acid recovery from corn fibre (one of the most abundant natural sources of ferulic acid), involving an integrated process of hydrothermal pre-treatment followed by enzymatic hydrolysis. The objective is primarily to produce natural extracts with a maximum ferulic acid recovery yield, but it is also to assess their antioxidant and antiproliferative properties and their cytotoxicity. Different commercial enzyme preparations were tested for release of ferulic acid from corn fibre. The best results were obtained for Ultraflo (R) XL in a concentration of 2 % (W-enzyme preparation/W- dry corn fibre) at a pH of 5 and at 55 degrees C, presenting a recovery yield of esterified ferulic acid of 7.83 +/- 1.35 % (w(recovered ferulic acid)/w(total esterified ferulic acid)), which corresponds to 0.13 +/- 0.02 % (w(ferulic acid)/w (thy corn fibre)). When using a hydrothermal pretreatment at a temperature of 140 degrees C for 40 min, prior to the use of the same enzymatic hydrolysis procedure, the recovery yield of esterified ferulic acid increased to 28.94 +/- 2.40 % (W- recovered ferulic acid/ w(total esterified ferulic acid)), which corresponds to 4.9 +/- 0.3 % (w(ferulic acid)/w(dry corn fibre)). The use of this pre-treatment leads not only to the highest yield of ferulic acid, but also to the lowest concentration of furfural and hydroxymethylfurfural, without the formation of formic and levulinic acid (not detected). All pre-treatments tested led to an improved quality of the extract in terms of bioactivity.

2021-10Journal article

Open access

Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surface

Publication . Calvário, Joana; Silva, Nelly; Almeida, M. Gabriela; Albergaria, Helena; Eaton, Peter; Macedo, Anjos L.; Caldeira, Jorge

ABSTRACT: During spontaneous wine fermentations, most of the non-Saccharomyces yeasts present in grape musts show an early decline in their population. It was traditionally assumed that Saccharomyces cerevisiae (S.c.) prevalence was due to the higher resistance of this species to ethanol. However, wine fermentations performed with single cultures of non-Saccharomyces strains showed that those strains could withstand much higher ethanol levels [1]. It was then found that S.c. (strain CCMI 885) produced antimicrobial peptides (AMPs) that are responsible for the early death of the non Saccharomyces yeasts [2]. In previous work, we isolated, purified and sequenced those ntimicrobial peptides (AMPs) and found that they derive from the glyceraldehyde 3-phosphate dehydrogenase enzyme [3]. These GAPDH-derived AMPs compose the natural biocide secreted by S.c., which we named saccharomycin, and are effective against sensitive yeasts both in its natural/isolated and synthetic form.

2021-04Journal article

Open access