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Increase of the Bioavailability of Anthocyanins by the Fermetation of Juçara pulp (Euterpe edulis Mart.) by Lactic Acid Bacteria

Grant number: 14/09301-6
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): September 01, 2014
Effective date (End): March 07, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Veridiana Vera de Rosso
Grantee:Anna Rafaela Cavalcante Braga
Home Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

The juçara (Euterpe edulis Mart.) is a typical palm tree from the Atlantic Forest, which occupies a vast territory, from southern Bahia to Rio Grande do Sul. Juçara pulp can be considered a source of bioactive compounds, especially concerning the content of phenolic compounds and, especially, anthocyanins. The biological action of anthocyanins has been demonstrated in vitro experiments, however, does not always prove equally effectiveness considering in vivo conditions, since it depends on various factors such as absorption, metabolism, tissue distribution and excretion. In this contexto, it becomes possible to raise a hypothesis that consumed anthocyanins were pre-digested (partially hydrolyzed sugars from aglycones) the bioavailability of these compounds could be significantly increased, and therefore, beneficial to the human body effects would be potentiated. One way to promote deglycosylation of anthocyanins is employing a fermentation process for the production of enzymes as the ² - glucosidase, which in turn, will act in the anthocyanins and other phenolic glycosides, releasing the aglycone. Thus, the main goal of this project is to contribute to the valuation of fruits pulp juçara through the development of a product fermented by bacteria of the genera Bifidobacterium and/or Lactobacillus, making anthocyanins most bioavailable and thus adding nutritional value and economic the juçara pulp.

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Scientific publications
(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)
CAVALCANTE BRAGA, ANNA RAFAELA; DE SOUZA MESQUITA, LEONARDO MENDES; GARCIA MARTINS, PAULA LARANGEIRA; HABU, SASCHA; DE ROSSO, VERIDIANA VERA. Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity. Journal of Food Composition and Analysis, v. 69, p. 162-170, JUN 2018. Web of Science Citations: 6.
CAVALCANTE BRAGA, ANNA RAFAELA; MURADOR, DANIELLA CARISA; DE SOUZA MESQUITA, LEONARDO MENDES; DE ROSSO, VERIDIANA VERA. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research. Journal of Food Composition and Analysis, v. 68, n. SI, p. 31-40, MAY 2018. Web of Science Citations: 20.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.