Improving the chemopreventive potential of orange juice by enzymatic biotransformation

Ferreira, Lívia Rosas; Macedo, Juliana Alves; Ribeiro, Marcelo Lima; Macedo, Gabriela Alves

doi:10.1016/j.foodres.2013.01.018

Cited by 65 publications

(38 citation statements)

References 21 publications

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“…Similar results were also found in a study developed by Ferreira et al (18) in which the antioxidant capacity of orange juice increased significantly after the biotransformation process by tannase from P. variotii; 50% increase in the ORAC method and 70% increase in the DPPH method. In this study the tannase from P. variotii was shown to be able to remove the glycosides of naringin and hesperidin and this enzymatic biotransformation led to an enhancement of the bioactivity of orange juice.…”

Section: Resultssupporting

confidence: 90%

“…The application of tannase from P. variotii in polyphenol-rich food matrices has been reported in others studies, resulting in the enhancement of the functional activity of the products compared with the original samples (18,19).…”

Section: Resultsmentioning

confidence: 74%

“…Ferreira et al (18) demonstrated that the polyphenolic composition of orange juice was changed by the action of the tannase enzyme from P. variotii, and that the antioxidant capacity of the biotransformed samples increased significantly by both the ORAC and DPPH methods.…”

Section: Resultsmentioning

confidence: 99%

“…Tannases have been largely characterized by their activity on complex polyphenols and their ability to hydrolyze the ester bond (galloyl ester of an alcohol moiety) and the depside bond (galloyl ester of gallic acid) of hydrolysable and condensed tannins, like tannic acid, epicatechin gallate, epigallocatechin gallate, and chlorogenic acid (17). However, recent tannase application studies conducted by our research group have indicated the additional potential of this enzyme to catalyze complex phenolic substrates including β-glucosidase activity, justifying the application of this enzyme to the proposed processes and thus potentializing the Lactobacilli action (18)(19)(20). Based on this information, microbial and/or enzymatic processes were performed in this study to biotransform the soymilk isoflavones and increase aglycones and equol concentration to create a soy product with a higher biological potential.…”

Section: Introductionmentioning

confidence: 93%

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A new biotechnological process to enhance the soymilk bioactivity

Queirós

Macedo

2016

Food Sci Biotechnol

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Equol, a daidzein metabolite produced exclusively by intestinal bacteria in some, but not all, humans, exhibits a wide range of beneficial health effects owing to its superior nutraceutical effect compared with isoflavones of soy. The aim of this work was to develop bioprocesses capable of increasing the bioactive properties of soymilk and, most importantly, increase the equol content by a biotechnological process . Biotransformation processes based on soymilk fermentation by probiotic lactic bacteria and application of the enzyme tannase caused an increase in the bioactive isoflavones and antioxidant capacity of soymilk. Furthermore, these processes approximately resulted in a 10-fold increase in the equol content of the soymilk. This is the first study to produce a significant equol concentration in soymilk using enzymatic processing only. The results suggest a new and effective biotechnological process, with major commercial potential, capable of producing a bioactive soy extract that intends to be "functional for everyone."

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 93%

See 2 more Smart Citations

A new biotechnological process to enhance the soymilk bioactivity

Queirós

Macedo

2016

Food Sci Biotechnol

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“…Moreover, it has been reported that the peels have higher antioxidant activity than the seeds of citrus (Tripoli et al 2007). There are many classes of flavonoids, flavanones being the most abundant group in citrus fruits (Ferreira et al 2013). Grapefruit find its place with high bio-active compounds in citrus sp.…”

Section: Introductionmentioning

confidence: 99%

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

et al. 2015

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The objective of this study was to investigate the effects of ice with albedo and flavedo fragments of Citrus (Grapefruit (Citrus paradisi) and Bitter orange (Citrus aurantium L.)) extracts on the quality of common pandora (Pagellus erythrinus). Concentrated citrus extracts were diluted with distilled water (1/100w/v) before making of ice. The ice cubes were spread on each layer of fishes and stored at 0°C for 15 days. The pH value showed a regular increase in all samples. TVB-N levels of bitter orange treatment groups were recorded lower than the other groups reaching to 25.11± 0.02 mg/100 g at the end of the storage. The TMA-N values of bitter orange treatment groups were lower than that of control and grapefruit treatment groups. In terms of TBARS value, alteration was observed in the control samples and this value significantly (p<0.01) increased from 0.101±0.011 mg MA/ kg to 0.495±0.083 mg MA/kg, while remained lower in the citrus extracts treatment groups at the end of storage since their antioxidant capacity. The oxidation was suppressed in citrus extracts treatment groups, especially in bitter orange flavedo treatment. The results showed the bitter orange albedo and bitter orange flavedo extracts in combination with ice storage have more effectiveness in controlling the biochemical indices in common pandora.

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