Centro de Biotecnologia e Química Fina (CBQF)
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Browsing Centro de Biotecnologia e Química Fina (CBQF) by Sustainable Development Goals (SDG) "09:Indústria, Inovação e Infraestruturas"
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- Bioactive potential of olive leaf by-product throughout in vitro gastrointestinal digestionPublication . Sánchez-Gutiérrez, Mónica; Gómez-García, Ricardo; Carrasco, Elena; Rodríguez, Alejandro; Pintado, ManuelaOlive leaf, an abundant and underutilized byproduct of the olive industry, has gained attention as a potential functional ingredient due to its high content of dietary fiber and phenolic compounds. However, little is known about its bioaccessibility and transformation throughout the digestive process, limiting its application in food formulations. This study provides a comprehensive and quantitative assessment of how ground olive leaf bioactive compounds behave during gastrointestinal digestion, offering new insights into their stability and potential health benefits. The total phenolics content and antioxidant activity of ground olive leaf increased in the oral and gastric phases, decreasing slightly in the intestinal phase, with a bioaccessibility of 46% and up to 70% for the total phenolic content and antioxidant activity, respectively. The principal individual phenolic compounds identified in the intestinal phase were oleuropein, luteolin-7-glycoside, luteolin-6-glycoside and ferulic acid, with bioaccessibilities of up to 97%. The main soluble sugars (fructose, glucose, and sucrose) and organic acids (succinic, citric, and acetic acids) detected in the olive leaf samples showed different behaviors during gastrointestinal digestion: sugars increased in the oral and gastric phases but decreased in the intestinal phase, with high bioaccessibility despite reduced recovery, while organic acids remained mostly stable, except for citric acid, which decreased significantly in the intestinal phase, all showing close to 100% bioaccessibility. These results provide the first detailed evidence of the digestive fate of ground olive leaf bioactive compounds, reinforcing its potential as a functional ingredient. Its natural availability, without requiring pre-treatment, combined with its high antioxidant potential and bioaccessibility, highlights its relevance for the development of innovative food ingredients, aligning with circular economy principles and sustainable food strategies.
- Breaking the virus: yeast glucans as an effective alternative to acyclovir in HSVI treatmentPublication . Tavares-Valente, Diana; Moreira, Helena; Sousa, Pedro; Amorim, Manuela; Conde, António; Pintado, Manuela; Fernandes, João; Azevedo-Silva, JoãoGlucans, structural polysaccharides in the yeast cell wall, are known for their biological and immunomodulatory capacities, helping in prevention and management of infections. Herpes simplex virus type 1 (HSVI) is a prevalent infection that causes great comorbidity and is challenging to treat due to the adverse effects of standard antiviral drugs like acyclovir. This study assessed the potential of yeast glucans extracted from two different origins − a steviol-glycoside producing strain and a wild-type strain- to circumvent HSVI infection, either in vitro and ex vivo. Treatment with glucans in keratinocytes and macrophages in vitro reduced cell infection similarly to acyclovir. However, unlike acyclovir, glucans demonstrated an immunostimulatory effect, increasing the production of IL-1β, TNF-α and IL-6. Additionally, both glucans were formulated with squalane for skin application. This formulation improved glucans penetration in the skin, restored skin structure and reduced the cytopathic effect of HSVI infection. In summary, this study highlights yeast glucans as a natural therapeutic alternative for HSVI treatment, offering an option with an excellent safety profile. Moreover, using glucans from industrial side-streams promotes a sustainable approach, contributing to the circular economy.
- Carnosic acid production from sugarcane syrup by engineered yeast in fed-batch fermentationPublication . Carsanba, Erdem; Fernandes, Sara; Beato, Felipe; Carvalho, Luís Carlos; Pintado, Ana; Lopes, Ana; Ribeiro, Mónica; Leal, Tânia; Pintado, Manuela; Oliveira, CarlaPhenolic diterpene carnosic acid (CA) is widely used in the food, nutritional health, and cosmetic industries due to its antioxidative and antimicrobial properties. This work aimed to overproduce CA in Saccharomyces cerevisiae from sugarcane syrup in fed-batch 2 L bioreactor fermentation. A geranylgeranyl diphosphate (GGPP)-producing strain modified with genes encoding the enzymes copalyl diphosphate synthase (Pv.CPS), miltiradiene synthase (Ro.KSL2), hydroxy ferruginol synthase (Ro.HFS), CA synthase (Ro.CYP76AK8), CYP reductase (At.ATR1), and transketolase (TKL1) was used. Lowering the feed rate from 12–26 g/L/h to 7–8 g/L/h, and the use of a dynamic dissolved oxygen (DO) trigger (min. 10%, max. 40%, threshold 70%) instead of a DO trigger of 30%, enhanced CA production by 27%. As a result, the highest CA titer ever reported to date, 191.4 mg/L, was obtained in 4-day fermentation. This study shows the feasibility of engineered yeast to produce CA from the sustainable feedstock sugarcane syrup.
- Innovative processing and sterilization techniques to unlock the potential of silk sericin for biomedical applicationsPublication . Veiga, Anabela; Ramírez-Jiménez, Rosa Ana; Santos-Rosales, Víctor; García-González, Carlos A.; Aguilar, Maria Rosa; Rojo, Luis; Oliveira, Ana L.Silk sericin (SS), a by-product of the textile industry, has gained significant attention for its biomedical potential due to its biocompatibility and regenerative potential. However, the literature lacks information on SS processing methods and the resulting physicochemical properties. This study represents the first step in protocol optimization and standardization. In the present work, different processing techniques were studied and compared on SS extracted from boiling water: evaporation, rotary evaporation, lyophilization, and dialysis, which presented a recovery yield of approximately 27–32%. The goal was to find the most promising process to concentrate extracted SS solutions, and to ensure that the SS structure was highly preserved. As a result, a new cryo-lyophilization methodology was proposed. The proposed method allows for the preservation of the amorphous structure, which offers significant advantages including complete dissolution in water and PBS, an increase in storage stability, and the possibility of scaling-up, making it highly suitable for industrial and biomedical applications. The second part of the work focused on addressing another challenge in SS processing: efficient and non-destructive sterilization. Supercritical CO2 (scCO2) has been gaining momentum in the last years for sterilizing sensitive biopolymers and biological materials due to its non-toxicity and mild processing conditions. Thus, scCO2 technology was validated as a mild technique for the terminal sterilization of SS. In this way, it was possible to engineer a sequential cryo-lyophilization/scCO2 sterilization process which was able to preserve the original properties of this natural silk protein. Overall, we have valorized SS into a sterile, off-theshelf, bioactive, and water-soluble material, with the potential to be used in the biomedical, pharmaceutical, or cosmetic industries.
- Unlocking essential oils’ potential as sustainable food additives: current state and future perspectives for industrial applicationsPublication . Bautista-Hernández, Israel; Gómez-García, Ricardo; Martínez-Ávila, Guillermo Cristian Guadalupe; Medina-Herrera, Nancy; González-Hernández, María DoloresEssential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of bioactive molecules such as monoterpenes and sesquiterpenes, among others, with beneficial properties against critical issues in the food industry that could promote sustainable production beyond organoleptic boosters. This review collects up-to-date information concerning EOs and their bioactive applications in the food field. In addition, a bibliometric analysis was applied to scientific and intellectual property databases to elucidate the current technological trends for EOs in the food sector. Thus, the current information on the evaluation of EOs in food systems has demonstrated that their application guarantees safe and high-quality foods, as they have the potential to partially replace some of the conventional synthetic antioxidants and antimicrobial agents according to sustainable trends.