Nanoestructures containing anthocyanins extracted from juçara pulp (Euterpe edulis Mart.): Interaction with lactic acid bacteria and bioavailability

• Grant number: 18/01550-8
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2018
• End date: May 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Anna Rafaela Cavalcante Braga
• Grantee: Anna Rafaela Cavalcante Braga
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• City of the host institution: Santos
• Associated researchers: Veridiana Vera de Rosso
• Associated research grant(s): 18/13408-1 - Multi-user equipment approved in grant 2018/01550-8: electro-spray equipment to obtain bioactive compounds into nanostructures, AP.EMU

Abstract

The growing interest in the consumption of products that present bioactive compounds is directly related to their beneficial health properties. Among more than 20 thousand species of plants present in the Brazialian Atlantic Forest, juçara (Euterpe edulis Mart.) Stands out due to the contents of phenolic compounds and other bioactive compounds present in its composition. The biological action of phenolic compounds, particularly anthocyanins, has been demonstrated in in vitro experiments, however, it is not always reproduced in vivo, since depends on factors such as absorption, metabolism, tissue distribution, composition of the intestinal microbiota and excretion. The intestinal microbiota has been the subject of many studies in several research areas and its importance has been proven in all aspects of human health. However, due to the presence of harmful microorganisms in the microbiota of the general population, fermentative processes to pre-digest compounds of interest prior to their consumption are an interesting alternative to a wide range of benefits of bioactive compounds. Instability due to environmental factors and low bioaccessibility and bioavailability are the main limitations of the industrial application of anthocyanins. In this perspective, the obtaining of nanocapsules can solve these restrictions. In order to find innovative responses regarding these parameters and the role of microorganisms in the metabolism of bioactive compounds, the aim of the present project is to produce nanoparticles containing anthocyanins fermented by lactic acid bacteria and to compare their bioaccessibility and bioavailability when these nanocapsules are produced by associating juçara pulp in natura with lactic acid bacteria without previous fermentation. (AU)

Scientific publications

(9)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FRATELLI, CAMILLY; BURCK, MONIZE; ASSUMPCA AMARANT, MARINA CAMPOS; CAVALCANTE BRAGA, ANNA RAFAELA. Antioxidant potential of nature's ``something blue{''}: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 107, p. 309-323, JAN 2021. (18/01550-8, 20/06732-7, 18/13408-1)

RAMOS, SERGIANA DOS P.; GIACONIA, MICHELE A.; DO MARCO, JONAS T.; PAIVA, ROBERT DA S.; DE ROSSO, VERIDIANA V.; LEMES, AILTON C.; EGEA, MARIANA B.; ASSIS, MARCELO; MAZZO, TATIANA M.; LONGO, ELSON; et al. Development and Characterization of Electrospun Nanostructures Using Polyethylene Oxide: Potential Means for Incorporation of Bioactive Compounds. COLLOIDS AND INTERFACES, v. 4, n. 2, JUN 2020. (19/08975-7, 18/01550-8, 13/07296-2, 18/13408-1)

BRAGA, MATHEUS BOEIRA; VEGGI, PRISCILLA CARVALHO; CODOLO, MILENE COSTA; GIACONIA, MICHELE AMENDOEIRA; RODRIGUES, CAMILA LOPES; CAVALCANTE BRAGA, ANNA RAFAELA. Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity. Food Research International, v. 125, NOV 2019. (18/01550-8)

CAVALCANTE BRAGA, ANNA RAFAELA. Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures. FOOD HYDROCOLLOIDS, v. 107, OCT 2020. (18/01550-8, 18/13408-1)

GIACONIA, MICHELE AMENDOEIRA; RAMOS, SERGIANA DOS PASSOS; NEVES, BRUNA VITORIA; ALMEIDA, LARISSA; COSTA-LOTUFO, LETICIA; DE ROSSO, VERIDIANA VERA; CAVALCANTE BRAGA, ANNA RAFAELA. Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion. PROCESSES, v. 10, n. 11, p. 12-pg., 2022-11-01. (18/01550-8, 20/03560-0, 18/13408-1)

GIACONIA, MICHELE AMENDOEIRA; RAMOS, SERGIANA DOS PASSOS; FRATELLI, CAMILLY; ASSIS, MARCELO; MAZZO, TATIANA MARTELLI; LONGO, ELSON; DE ROSSO, VERIDIANA VERA; BRAGA, ANNA RAFAELA CAVALCANTE. Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity. FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY, v. 10, p. 11-pg., 2022-03-09. (20/06732-7, 18/13408-1, 19/08975-7, 13/07296-2, 18/01550-8, 20/03560-0)

RAMOS, SERGIANA DOS P.; GIACONIA, MICHELE A.; ASSIS, MARCELO; JIMENEZ, PAULA C.; MAZZO, TATIANA M.; LONGO, ELSON; DE ROSSO, VERIDIANA V.; BRAGA, ANNA R. C.. Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers. Molecules, v. 26, n. 5, MAR 2021. (20/03560-0, 20/06732-7, 18/13408-1, 18/01550-8, 13/07296-2, 19/08975-7)

MOURA, MILENA DA SILVA; DA COSTA, BEATRIZ DA SILVA GOMES; GIACONIA, MICHELE AMENDOEIRA; DE ANDRADE, RAFAEL RAMOS; BRAGA, ANNA RAFAELA CAVALCANTE; BRAGA, MATHEUS BOEIRA. Jaboticaba powders production by freeze-drying: Influence of octenyl succinic anhydride-modified starch concentrations over anthocyanins and physical properties. JOURNAL OF FOOD PROCESS ENGINEERING, v. 46, n. 3, p. 14-pg., 2022-12-25. (18/01550-8, 19/26137-9)

FRATELLI, CAMILLY; BURCK, MONIZE; ASSUMPCA AMARANT, MARINA CAMPOS; CAVALCANTE BRAGA, ANNA RAFAELA. Antioxidant potential of nature's "something blue": Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 107, p. 15-pg., 2021-01-01. (18/13408-1, 20/06732-7, 18/01550-8)