During cocoa ( L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.

Five guanidine alkaloids, mirabilin B (1), 8bb-hydroxyptilocaulin (2), ptilocaulin (3), and a mixture of the 8b-and 8a-epimers, 4 and 5, of 8-hydroxymirabilin (1,8a;8b,3a-didehydro-8-hydroxyptilocaulin), were isolated from Monanchora arbuscula colonies collected off the northeastern Brazilian coast. All structures were elucidated by spectroscopic analysis, including 1D ( 1 H-, 13 C-(BB), and 13 C-DEPT) and 2D (COSY, HSQC, and HMBC) NMR experiments, and comparison with the literature data. The cytotoxicity of the isolated compounds were evaluated against four tumor cell lines, showing that mirabilin B (1) and the two epimers were inactive, while 8bb-hydroxyptilocaulin (2) and ptilocaulin (3) presented IC 50 values in the range of 7.9 to 61.5 mm, and 5.8 to 40.0 mm, respectively. Further studies on the mechanism of action of ptilocaulin, using HL-60 leukemia cells, demonstrated that this guanidine compound induced apoptosis of the treated cells.

No abstract

No abstract

No abstract