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Maria Cristina Dantas Vanetti - One of the best experts on this subject based on the ideXlab platform.
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bovicin hc5 reduces thermal resistance of alicyclobacillus acidoterrestris in acidic Mango Pulp
Journal of Applied Microbiology, 2008Co-Authors: A.a.t. De Carvalho, Maria Cristina Dantas Vanetti, Hilário Cuquetto MantovaniAbstract:Aims: To test the effect of bovicin HC5 against vegetative cells and endospores of Alicyclobacillus acidoterrestris DSMZ 2498 in synthetic media and in acidic Mango Pulp. Methods and Results: Alicyclobacillus acidoterrestris was grown in synthetic medium at 40� C and pH 4AE0. The effect on vegetative cells was assayed by adding bovicin HC5 to synthetic medium (40‐160 AU ml )1 ) or to Mango Pulp (100 AU ml )1 ) at various pH values and determining the effect on growth (OD600nm) and viable cell number, respectively. The effect of bovicin HC5 on spore germination and thermal sensitivity of A. acidoterrestris was tested in Mango Pulp (pH 4AE0) containing 80 AU ml )1 of bovicin HC5. Bovicin HC5 was bactericidal against vegetative cells of A. acidoterrestris at different pH values and showed sporicidal activity against endospores of this bacterium. When spores of A. acidoterrestris were heat treated in the presence of bovicin HC5, D-values decreased 77% to 95% compared to untreated controls at temperatures ranging from 80 to 95� C. Conclusion: Bovicin HC5 was bactericidal and sporicidal against A. acidoterrestrsi DSMZ 2498. Significance and Impact of the Study: These results indicated that bovicin HC5 has potential to prevent spoilage of acidic fruit juices by thermocidophilic spore-forming bacteria.
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Bactericidal effect of bovicin HC5 and nisin against Clostridium tyrobutyricum isolated from spoiled Mango Pulp
Letters in Applied Microbiology, 2007Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Maria Cristina Dantas VanettiAbstract:Aims: To test the effect of bovicin HC5 – a bacteriocin from Streptococcus bovis HC5 – against the strains of Clostridium tyrobutyricum isolated from canned spoiled Mango Pulp. Methods and Results: Bovicin HC5 [40–160 arbitrary unit (AU) ml−1] reduced the specific growth rate and increased the lag phase duration of the bacterial isolates inoculated in brain heart infusion media at 30°C. The inhibitory activity of bovicin HC5 (100 AU ml−1) in Mango Pulp was bactericidal and more pronounced at acidic conditions. When C. tyrobutyricum was inoculated into Mango Pulp with bovicin HC5, gas production was not observed. Cultures that were successively transferred in the presence of sublethal doses of bovicin HC5 did not become resistant. Conclusions: The addition of bovicin HC5 to Mango Pulp might be effective in preventing deterioration by spoilage bacteria. Significance and Impact of the Study: Bovicin HC5 and nisin have the potential to increase the shelf life of canned fruit Pulps.
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effect of bovicin hc5 on growth and spore germination of bacillus cereus and bacillus thuringiensis isolated from spoiled Mango Pulp
Journal of Applied Microbiology, 2006Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Esther D Costa, Maria Cristina Dantas VanettiAbstract:Aims: To use bovicin HC5 to inhibit predominant bacteria isolated from spoiled Mango Pulp. Methods and Results: Bovicin HC5 and nisin were added to brain heart infusion (BHI) medium (40–160 AU ml−1) or Mango Pulp (100 AU ml−1) and the growth of Bacillus cereus and Bacillus thuringiensis was monitored. Cultures treated with bovicin HC5 or nisin showed longer lag phases and grew slower in BHI medium. Bovicin HC5 and nisin were bactericidal and showed higher activity in Mango Pulp at acidic pH values. To determine the effect on spore germination and D values, Mango Pulp containing bovicin HC5 was inoculated with 106 and 109 spores per ml−1, respectively, from each strain tested. Bovicin HC5 reduced the outgrowth of spores from B. cereus and B. thuringiensis, but thermal sensitivity was not affected. Conclusions: Bovicin HC5 was bactericidal against B. cereus and B. thuringiensis isolated from spoiled Mango Pulp. Significance and Impact of the Study: Bacillus cereus and B. thuringiensis had not been previously isolated from spoiled Mango Pulp and bovicin HC5 has the potential to inhibit such bacteria in fruit Pulps.
A.a.t. De Carvalho - One of the best experts on this subject based on the ideXlab platform.
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bovicin hc5 reduces thermal resistance of alicyclobacillus acidoterrestris in acidic Mango Pulp
Journal of Applied Microbiology, 2008Co-Authors: A.a.t. De Carvalho, Maria Cristina Dantas Vanetti, Hilário Cuquetto MantovaniAbstract:Aims: To test the effect of bovicin HC5 against vegetative cells and endospores of Alicyclobacillus acidoterrestris DSMZ 2498 in synthetic media and in acidic Mango Pulp. Methods and Results: Alicyclobacillus acidoterrestris was grown in synthetic medium at 40� C and pH 4AE0. The effect on vegetative cells was assayed by adding bovicin HC5 to synthetic medium (40‐160 AU ml )1 ) or to Mango Pulp (100 AU ml )1 ) at various pH values and determining the effect on growth (OD600nm) and viable cell number, respectively. The effect of bovicin HC5 on spore germination and thermal sensitivity of A. acidoterrestris was tested in Mango Pulp (pH 4AE0) containing 80 AU ml )1 of bovicin HC5. Bovicin HC5 was bactericidal against vegetative cells of A. acidoterrestris at different pH values and showed sporicidal activity against endospores of this bacterium. When spores of A. acidoterrestris were heat treated in the presence of bovicin HC5, D-values decreased 77% to 95% compared to untreated controls at temperatures ranging from 80 to 95� C. Conclusion: Bovicin HC5 was bactericidal and sporicidal against A. acidoterrestrsi DSMZ 2498. Significance and Impact of the Study: These results indicated that bovicin HC5 has potential to prevent spoilage of acidic fruit juices by thermocidophilic spore-forming bacteria.
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Bactericidal effect of bovicin HC5 and nisin against Clostridium tyrobutyricum isolated from spoiled Mango Pulp
Letters in Applied Microbiology, 2007Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Maria Cristina Dantas VanettiAbstract:Aims: To test the effect of bovicin HC5 – a bacteriocin from Streptococcus bovis HC5 – against the strains of Clostridium tyrobutyricum isolated from canned spoiled Mango Pulp. Methods and Results: Bovicin HC5 [40–160 arbitrary unit (AU) ml−1] reduced the specific growth rate and increased the lag phase duration of the bacterial isolates inoculated in brain heart infusion media at 30°C. The inhibitory activity of bovicin HC5 (100 AU ml−1) in Mango Pulp was bactericidal and more pronounced at acidic conditions. When C. tyrobutyricum was inoculated into Mango Pulp with bovicin HC5, gas production was not observed. Cultures that were successively transferred in the presence of sublethal doses of bovicin HC5 did not become resistant. Conclusions: The addition of bovicin HC5 to Mango Pulp might be effective in preventing deterioration by spoilage bacteria. Significance and Impact of the Study: Bovicin HC5 and nisin have the potential to increase the shelf life of canned fruit Pulps.
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effect of bovicin hc5 on growth and spore germination of bacillus cereus and bacillus thuringiensis isolated from spoiled Mango Pulp
Journal of Applied Microbiology, 2006Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Esther D Costa, Maria Cristina Dantas VanettiAbstract:Aims: To use bovicin HC5 to inhibit predominant bacteria isolated from spoiled Mango Pulp. Methods and Results: Bovicin HC5 and nisin were added to brain heart infusion (BHI) medium (40–160 AU ml−1) or Mango Pulp (100 AU ml−1) and the growth of Bacillus cereus and Bacillus thuringiensis was monitored. Cultures treated with bovicin HC5 or nisin showed longer lag phases and grew slower in BHI medium. Bovicin HC5 and nisin were bactericidal and showed higher activity in Mango Pulp at acidic pH values. To determine the effect on spore germination and D values, Mango Pulp containing bovicin HC5 was inoculated with 106 and 109 spores per ml−1, respectively, from each strain tested. Bovicin HC5 reduced the outgrowth of spores from B. cereus and B. thuringiensis, but thermal sensitivity was not affected. Conclusions: Bovicin HC5 was bactericidal against B. cereus and B. thuringiensis isolated from spoiled Mango Pulp. Significance and Impact of the Study: Bacillus cereus and B. thuringiensis had not been previously isolated from spoiled Mango Pulp and bovicin HC5 has the potential to inhibit such bacteria in fruit Pulps.
Gustavo A Gonzalezaguilar - One of the best experts on this subject based on the ideXlab platform.
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Mango phenolics increase the serum apolipoprotein a1 b ratio in rats fed high cholesterol and sodium cholate diets
Journal of the Science of Food and Agriculture, 2019Co-Authors: Abraham J Dominguezavila, Humberto Astiazarangarcia, Abraham Wallmedrano, Laura A De La Rosa, Emilio Alvarezparrilla, Gustavo A GonzalezaguilarAbstract:Serum lipoproteins are in dynamic equilibrium, partially controlled by the apolipoprotein A1 to apolipoprotein B ratio (APOA1/APOB). Freeze-dried Mango Pulp (FDM) is a rich source of phenolic compounds (MP) and dietary fiber (MF), although their effects on lipoprotein metabolism have not yet been studied.; Results: Thirty male Wistar rats were fed with four different isocaloric diets (3.4 kcal g-1 ) for 12 weeks: control diet, high cholesterol (8 g kg-1 ) + sodium cholate (2 g kg-1 ) diet either alone or supplemented with MF (60 g kg-1 ), MP (1 g kg-1 ) or FDM (50 g kg-1 ). MP and FDM reduced food intake, whereas MF and MP tended to increase serum APOA1/APOB ratio, independently of their hepatic gene expression. This suggests that lipoprotein metabolism was favorably altered by Mango bioactives, MP also mitigated the non-alcoholic steatohepatitis that resulted from the intake of this diet.; Conclusion: We propose that phenolics are the most bioactive components of Mango Pulp, acting as anti-atherogenic and hepatoprotective agents, with a mechanism of action tentatively based on changes to the main protein components of lipoproteins. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
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antioxidant interactions between major phenolic compounds found in ataulfo Mango Pulp chlorogenic gallic protocatechuic and vanillic acids
Molecules, 2012Co-Authors: H Palafoxcarlos, Joana Gilchavez, Rogerio R Sotelomundo, Jacek Namiesnik, Shela Gorinstein, Gustavo A GonzalezaguilarAbstract:Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in 'Ataulfo' Mango Pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their
Hilário Cuquetto Mantovani - One of the best experts on this subject based on the ideXlab platform.
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bovicin hc5 reduces thermal resistance of alicyclobacillus acidoterrestris in acidic Mango Pulp
Journal of Applied Microbiology, 2008Co-Authors: A.a.t. De Carvalho, Maria Cristina Dantas Vanetti, Hilário Cuquetto MantovaniAbstract:Aims: To test the effect of bovicin HC5 against vegetative cells and endospores of Alicyclobacillus acidoterrestris DSMZ 2498 in synthetic media and in acidic Mango Pulp. Methods and Results: Alicyclobacillus acidoterrestris was grown in synthetic medium at 40� C and pH 4AE0. The effect on vegetative cells was assayed by adding bovicin HC5 to synthetic medium (40‐160 AU ml )1 ) or to Mango Pulp (100 AU ml )1 ) at various pH values and determining the effect on growth (OD600nm) and viable cell number, respectively. The effect of bovicin HC5 on spore germination and thermal sensitivity of A. acidoterrestris was tested in Mango Pulp (pH 4AE0) containing 80 AU ml )1 of bovicin HC5. Bovicin HC5 was bactericidal against vegetative cells of A. acidoterrestris at different pH values and showed sporicidal activity against endospores of this bacterium. When spores of A. acidoterrestris were heat treated in the presence of bovicin HC5, D-values decreased 77% to 95% compared to untreated controls at temperatures ranging from 80 to 95� C. Conclusion: Bovicin HC5 was bactericidal and sporicidal against A. acidoterrestrsi DSMZ 2498. Significance and Impact of the Study: These results indicated that bovicin HC5 has potential to prevent spoilage of acidic fruit juices by thermocidophilic spore-forming bacteria.
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Bactericidal effect of bovicin HC5 and nisin against Clostridium tyrobutyricum isolated from spoiled Mango Pulp
Letters in Applied Microbiology, 2007Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Maria Cristina Dantas VanettiAbstract:Aims: To test the effect of bovicin HC5 – a bacteriocin from Streptococcus bovis HC5 – against the strains of Clostridium tyrobutyricum isolated from canned spoiled Mango Pulp. Methods and Results: Bovicin HC5 [40–160 arbitrary unit (AU) ml−1] reduced the specific growth rate and increased the lag phase duration of the bacterial isolates inoculated in brain heart infusion media at 30°C. The inhibitory activity of bovicin HC5 (100 AU ml−1) in Mango Pulp was bactericidal and more pronounced at acidic conditions. When C. tyrobutyricum was inoculated into Mango Pulp with bovicin HC5, gas production was not observed. Cultures that were successively transferred in the presence of sublethal doses of bovicin HC5 did not become resistant. Conclusions: The addition of bovicin HC5 to Mango Pulp might be effective in preventing deterioration by spoilage bacteria. Significance and Impact of the Study: Bovicin HC5 and nisin have the potential to increase the shelf life of canned fruit Pulps.
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effect of bovicin hc5 on growth and spore germination of bacillus cereus and bacillus thuringiensis isolated from spoiled Mango Pulp
Journal of Applied Microbiology, 2006Co-Authors: A.a.t. De Carvalho, Hilário Cuquetto Mantovani, Esther D Costa, Maria Cristina Dantas VanettiAbstract:Aims: To use bovicin HC5 to inhibit predominant bacteria isolated from spoiled Mango Pulp. Methods and Results: Bovicin HC5 and nisin were added to brain heart infusion (BHI) medium (40–160 AU ml−1) or Mango Pulp (100 AU ml−1) and the growth of Bacillus cereus and Bacillus thuringiensis was monitored. Cultures treated with bovicin HC5 or nisin showed longer lag phases and grew slower in BHI medium. Bovicin HC5 and nisin were bactericidal and showed higher activity in Mango Pulp at acidic pH values. To determine the effect on spore germination and D values, Mango Pulp containing bovicin HC5 was inoculated with 106 and 109 spores per ml−1, respectively, from each strain tested. Bovicin HC5 reduced the outgrowth of spores from B. cereus and B. thuringiensis, but thermal sensitivity was not affected. Conclusions: Bovicin HC5 was bactericidal against B. cereus and B. thuringiensis isolated from spoiled Mango Pulp. Significance and Impact of the Study: Bacillus cereus and B. thuringiensis had not been previously isolated from spoiled Mango Pulp and bovicin HC5 has the potential to inhibit such bacteria in fruit Pulps.
Helena Maria Andre Bolini - One of the best experts on this subject based on the ideXlab platform.
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skyr yogurt with Mango Pulp fructooligosaccharide and natural sweeteners physical aspects and drivers of liking
Lwt - Food Science and Technology, 2021Co-Authors: Cecilia Teresa Muniz Pereira, Dalva Muniz Pereira, Alessandra Cazelatto De Medeiros, Erika Yumi Hiramatsu, Marcella Benetti Ventura, Helena Maria Andre BoliniAbstract:Abstract The aim of this study was to verify aspects related to the physical and sensory characteristics of skyr yogurt formulations with addition of Mango Pulp, fructooligosaccharide (FOS), and natural sweeteners. Eight formulations of Mango skyr yogurt were produced: four formulations without FOS sweetened with sucrose, stevia, thaumatin and stevia/thaumatin blend; and four formulations with FOS sweetened with the same sweetening agents. Analyzes of instrumental color, texture, and syneresis in the formulations were carried out. Acceptance test and check-all-that-apply (CATA) were carried out in two Brazilian cities (n = 240) localized in different regions. The results of the physical tests revealed that the addition of Mango Pulp, FOS, and sweeteners had an impact on texture and syneresis of natural skyr yogurt, but not among the elaborated formulations. Differences were observed in acceptance of the samples in the two regions evaluated, and attributes such as Mango flavor, sweet taste, and yogurt flavor influenced acceptance positively. The results also demonstrated that the addition of stevia as the only sweetening agent may promote alteration of acceptance and buying intention. Moreover, cultural aspects of consumers are very important information in the development of skyr yogurts.
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influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with Mango Pulp
Journal of Food Science, 2021Co-Authors: Cecilia Teresa Muniz Pereira, Dalva Muniz Pereira, Helena Maria Andre BoliniAbstract:Skyr yogurts have been gaining prominence because of their different sensory characteristics. Due to their healthy appeal, the use of natural sweeteners to replace sucrose in this type of yogurt can be an alternative for incorporating a sweet taste, in addition to increasing the functionality of the product through the incorporation of prebiotics. This study aimed to determine whether the addition of fructooligosaccharide (FOS), sucrose, stevia, and thaumatin affects the sensory profile of the skyr yogurt with Mango Pulp and its acceptance in two Brazilian regions. Eight formulations of skyr with Mango Pulp were developed. The compositional parameters evaluated were moisture, protein, lipids, ash, and carbohydrate. The tests performed were ideal sweetness and Mango flavor, sweetness equivalence for each sweetener used, Quantitative Descriptive Analysis (QDA), and consumer testing in the Southeast and Northeast regions of Brazil. In general, the addition of FOS did not impact the characteristics of the formulated skyr yogurt. The type of sweetener had an impact on the sensory profile and acceptance of the skyr yogurt, affected characteristics such as Mango flavor, sweet taste, sweet aftertaste, bitter taste, bitter aftertaste, and metallic flavor. The results of the affective test demonstrated that, for consumers in the Southeast, Mango flavor is a positive attribute in this yogurt, and for Northeastern consumers, in addition to Mango flavor, sweetness must also be taken into consideration. PRACTICAL APPLICATION: This study may be useful for the dairy industry because in the literature, there is still a lack of sensory studies of skyr yogurt, especially when sucrose substitutes are used. The results of the consumer test in this work reinforce the importance of studies related to consumer preferences with cultural differences.