179 documents found, page 1 of 18
Strategies to increase prebiotic activity and neurotrophic potential through di...
Silva, Soraia P.; Gonzalez, Abigail; Roupar, Dalila; Salvador, Andreia Filipa Ferreira; Bastos, Rita; Mota, Mariana; Luís, Maria H.; Ferreira, Sónia S.Soluble polysaccharides and oligosaccharides are prebiotic compounds that promote the growth of beneficial gut bacteria and contribute to improved health. Industrial juice production results in juices with moderate amounts of soluble dietary fibre because most polysaccharides that constitute the dietary fibre are retained in the pulp. Incorporation of glucanases and pectinases into the juice production process ...
Structural characterization and in vitro gut microbiota fermentation of a polys...
Silva, Francisca Crislândia Oliveira; Araújo, Maria Isabela Ferreira de; Silva, Soraia P.; Coelho, Elisabete; Santos, Aline Teixeira dosThis study aims to structurally characterize a polysaccharide extracted from Cenostigma nordestinum gum (AGCn) and evaluate its prebiotic potential in human gut microbiota. AGCn, obtained by dissolution in water and precipitation in 70 % ethanol, was primarily composed of carbohydrates (93.61 %), with a low protein content (1.70 %) and some phenolic compounds (9.16 % Gallic Acid Equivalents). Its molecular weig...
Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosacch...
Cordeiro, Ana; Fernandes, Andreia; Ferreira, Andreia S.; Coelho, Elisabete; Coimbra, Manuel A.; Silvério, Sara C.; Cadavez, Vasco; Peres, António M.Olive pomace (OLP) and stones (OLS) are key by-products of olive oil production, rich in lignocellulose and pectin, making them viable substrates for prebiotic oligosaccharide (OS) production. This study evaluated the chemical composition of OLP and OLS powders (OLPp and OLSp) and their potential for OS production through one-step fermentation using recombinant Bacillus subtilis 3610. Both substrates had compar...
Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosacch...
Cordeiro, Ana; Fernandes, Andreia; Silvério, Sara Isabel Cruz; Coelho, Elisabete; Coimbra, Manuel A.; António M. Peres; Rodrigues, L. R.Olive pomace (OLP) and stones (OLS) are key by-products of olive oil production, rich in lignocellulose and pectin, making them viable substrates for prebiotic oligosaccharide (OS) production. This study evaluated the chemical composition of OLP and OLS powders (OLPp and OLSp) and their potential for OS production through one-step fermentation using recombinant Bacillus subtilis 3610. Both substrates had compar...
Defatted nannochloropsis oculata biomass: waste or resource?
Sousa, Sérgio; Machado, Manuela; Coscueta, Ezequiel; Ferreira, Andreia S.; Nunes, Cláudia; Coimbra, Manuel A.; Freitas, Ana C.; Carvalho, Ana P.Microalgae are recognized as a valuable source of a panoply of compounds. In addition to the extensively investigated lipid fraction comprising polyunsaturated fatty acids (PUFA), microalgae biomass also encompasses other compounds with potentially relevant biological activities. This work innovatively repurposes the defatted biomass (DB) of Nannochloropsis oculata, highlighting its potential value beyond the l...
Industrial byproduct pine nut skin factorial design optimization for production...
Silva, Soraia P.; Ferreira-Santos, Pedro; Lopes, Guido R.; Reis, Sofia F.; González, Abigail; Nobre, Clarisse; Freitas, Victor; Coimbra, Manuel A.Pine nut skin (Pinus pinea L.) is a poorly explored industrial byproduct with potential to be utilized as a food ingredient. Subcritical water extraction (SWE), an eco-friendly extraction technique with higher efficiency than hot-water extraction (HWE), was studied to evaluate its suitability in producing extracts rich in soluble fiber and phenolic compounds. For this, a factorial design was developed consideri...
Development of functional foods: consumer acceptance of resveratrol-loaded crac...
Silva, Pedro M.; Cerqueira, Miguel A.; Pastrana, Lorenzo; Coimbra, Manuel A.; Vicente, A. A.; Van Bockstaele, Filip; Tzompa-Sosa, DaylanMicro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients. This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functiona...
Polysaccharide-Based Carriers for Pulmonary Insulin Delivery: The Potential of ...
Valente, Sara A.; Lopes, Guido R.; Ferreira, Isabel; Galrinho, Miguel F.; Almeida, Margarida; Ferreira, Paula; Cruz, Maria T.; Coimbra, Manuel A.Non-invasive routes for insulin delivery are emerging as alternatives to currently painful subcutaneous injections. For pulmonary delivery, formulations may be in powdered particle form, using carriers such as polysaccharides to stabilise the active principle. Roasted coffee beans and spent coffee grounds (SCG) are rich in polysaccharides, namely galactomannans and arabinogalactans. In this work, the polysaccha...
Water-Soluble Saccharina latissima Polysaccharides and Relation of Their Struct...
Moreira, Ana S. P.; Gaspar, Diana; Ferreira, Sónia S.; Correia, Alexandra; Vilanova, Manuel João Rua; Perrineau, Marie-Mathilde; Kerrison, Philip D.Brown macroalgae are an important source of polysaccharides, mainly fucose-containing sulphated polysaccharides (FCSPs), associated with several biological activities. However, the structural diversity and structure-function relationships for their bioactivities are still undisclosed. Thus, the aim of this work was to characterize the chemical structure of water-soluble Saccharina latissima polysaccharides and ...
Contribution of non-ionic interactions on bile salt sequestration by chitooligo...
Coreta-Gomes, Filipe Manuel; Silva, Inês M. V.; Nunes, Cláudia; Marin-Montesinos, Ildefonso; Evtuguin, Dmitry Victorovitch; Geraldes, Carlos F. G. C.Chitooligosaccharides have been suggested as cholesterol reducing ingredients mostly due to their ability to sequestrate bile salts. The nature of the chitooligosaccharides-bile salts binding is usually linked with the ionic interaction. However, at physiological intestinal pH range (6.4 to 7.4) and considering chitooligosaccharides pKa, they should be mostly uncharged. This highlights that other type of intera...