Metabólitos secundários em extratos da casca do cupuaçu (Theobroma grandiflorum SCHUM.) e efeitos da adição do extrato no crescimento de Lactobacillusplantarum LP 62
Date
2022-08-30Author
http://lattes.cnpq.br/1994501216728179
SILVA, Lucas Alvarenga da
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Cupuaçu (Theobroma grandiflorum Schum.) is one of the most important fruits of the Amazon
due to its characteristic flavor and aroma, in addition to the use of its pulp in the food industry
and the seeds in cosmetic formulations. About 27 thousand tons of the fruit are produced in the
State of Pará, where 109 tons are only in the municipality of Santarém. The exploitation of the
fruit generates a significant amount of waste, since approximately half is from peels that have
no use and that could become a source of molecules with antioxidant power and of
biotechnological interest. The use of microbial biotransformation as a biotechnological strategy
for the production of bioactive molecules has been gaining attention and for this purpose, lactic
acid bacteria such as Lactobacillus spp. are of interest because they can modify the chemical
structure of glycosylated phenolic compounds, enhancing their biological activities. Therefore,
chapter 1 aimed to chemically characterize the extracts obtained from agro-industrial residues
of cupuaçu (T. grandiflorum) and evaluate the potential application as an inhibitor of the growth
of pathogenic bacteria in fish; and chapter 2 aimed to evaluate the effects of fermentation of
extracts from agroindustrial residues of T. grandiflorum by Lactobacillus plantarum LP62 and
to verify the antimicrobial potential of the fermented extract against fish pathogens. In chapter
1 we describe that the extracts obtained from residues of the bark of T. grandiflorum showed
significant concentrations of phenolic compounds, in addition, despite not showing bactericidal
potential, they were able to partially inhibit the microbial growth of the challenged strains. By
chemical analysis using HPLC-ESI-MS/MS we suggest the presence of 9 compounds in the
extracts and inner membrane of the fruit, many of them with biological activities of industrial
interest. In chapter 2 we did not observe a significant difference between the microbial growth
index in the media supplemented with the extract and we demonstrated that there was no
significant difference between the pH of the MRS medium plus extract when compared to the
control. We observed changes in the chromatographic profile of the fermented extract compared
to controls and the same fermented extract showed antimicrobial activity against Aeromonas
hydrophila. We conclude that cupuaçu (T. grandiflorum) bark extracts rich in bioactive
substances have the potential to be used in fermentation processes and in the production of new
functional bioproducts aimed at the cosmetic and aquaculture industrial sectors.