Percorrer por autor "Reis, Filipa S."
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- Aesculus hippocastanum L.: a simple ornamental plant or a source of compelling molecules for industry?Publication . Dridi, Asma; Reis, Filipa S.; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Pereira, Carla; Zaghdoudi, Khalil; Ferreira, Isabel C.F.R.; Barros, Lillian; Barreira, João C.M.Aesculus hippocastanum L., also known as horse chestnut, is an ornamental tree whose seeds are mostly discarded in landfills in the regions where they are grown. However, recent studies have shown that these seeds can be a source of interesting compounds for several industries. This work aimed to chemically characterize horse chestnut seeds at the level of compounds recognized for their wide bioactivity, i.e., organic acids, including phenolic compounds, using chromatographic methodologies (UFLC-DAD and LC-DAD-ESI/MSn). In addition, the bioactivity of these seeds was evaluated by in vitro methodologies, seeking to relate the respective (bio)activity to the compounds present in the endocarp (husk), seed coat (skin), and peeled seed (pulp). The antioxidant activity (lipid peroxidation inhibition and oxidative haemolysis inhibition), antibacterial potential (against Gram-positive and Gram-negative bacteria) and cytotoxicity (in human tumour cell lines and porcine liver primary cells) were evaluated. Kaempferol-O-pentoside-O-hexoside-O-hexoside was the main phenolic identified in the pulp. At the same time, (-)-epicatechin and beta-type (epi)catechin dimer were the major phenolics present in husk and skin, respectively. In general, A. hippocastanum extracts presented antioxidant and antibacterial potential, without toxicity up to the maximal tested dose. Overall, these findings anticipate potential applications of A. hippocastanum seeds in food- or pharmaceutical-related uses.
- Agaricus Albertii as a source of bioactive compounds: comparison between Portuguese and Serbian speciesPublication . Reis, Filipa S.; Stojković, Dejan; Soković, Marina; Glamočlija, Jasmina; Ćirić, Ana; Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R.Mushrooms are widely appreciated all over the world for their nutritional [1] and bioactive properties, being a source of antioxidant compounds [2]. Its consumption has increased over the last years and, due to the increased information available related to edible mushrooms, even rare species started to be an option as food. In this work, the chemical characterization and the antioxidant properties of Agaricus albertii Bon., collected in Portugal and Serbia, were evaluated and compared. The individual profiles of organic acids and phenolic compounds were obtained by UFLC-PDA; tocopherols and free sugars were characterized by HPLC-fluorescence and HPLCRI , respectively, and the fatty acids profile was obtained by GC-FID. The antioxidant properties were assessed through the evaluation of the reducing power, radical scavenging activity and lipid peroxidation inhibition of the samples. The Serbian sample revealed the highest levels of total organic acids {5.14 g/1 00 g dry weight) while the Portuguese one gave the highest content in phenolic acids (11.76 mg/1 00 g). In this sample, it was not possible to identify tocopherols. Rhamnose was only found in A. albertii from Serbia (2.65 g/1 00 g), while fructose was only found in the Portuguese sample (0.48 g/1 00 g). Mannitol and trehalose were quantified in both samples. Polyunsaturated fatty acids predominated over mono- and saturated fatty acids. Generally, the sample from Serbia revealed the highest antioxidant potential, with the highest reducing power, radical scavenging activity and lipid peroxidation inhibition evaluated through the β~carotene/ linoleate assay. This work is the result of a cooperation between Portugal and Serbia, allowing a comparative study within the same species from different origins.
- Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheesePublication . Reis, Filipa S.; Stojković, Dejan; Soković, Marina; Glamočlija, Jasmina; Ćirić, Ana; Barros, Lillian; Ferreira, Isabel C.F.R.Mushrooms are widely appreciated all over the world for their nutritional and bioactive properties. They have been considered valuable health foods being a source of many different nutraceuticals, including antioxidant and antimicrobial compounds [1,2]. Agaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and southern Europe. As far as we know, there are no studies about this species. In the present work, a detailed chemical characterization of A. bohusii was performed, including evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). The antifungal preserving properties of the mentioned A. bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids predominated over mono and unsaturated fatty acids. p-Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample; two related compounds were found in higher amounts: γ-L-glutaminyl-4-hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. High concentration of total phenolics was in correlation with strong antioxidant capacity. Methanol extract successfully inhibited development of P. verrucosum var. cyclopium in cream cheese, tested at room temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract more acceptable to panelists than cream cheese alone.
- Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheesePublication . Reis, Filipa S.; Stojković, Dejan; Soković, Marina; Glamočlija, Jasmina; Ćirić, Ana; Barros, Lillian; Ferreira, Isabel C.F.R.In the present work, a detailed chemical characterization of Agaricus bohusii Bon was performed, including evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). The antifungal preserving properties of the mentioned A. bohusii extract incorporated in cream cheese were also analyzed, using the fungus Penicillium verrucosum var. cyclopium as source of contamination. Comparison of sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. A. bohusii demonstrated to be a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids predominated over mono and unsaturated fatty acids and the main sugars found were mannitol and trehalose. p- Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample and two related compounds were found in higher amounts: γ-L-glutaminyl-4- hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. High concentration of total phenolics was in correlation with a relatively strong antioxidant capacity. Methanol extract successfully inhibited development of P. verrucosum var. cyclopium in cream cheese, tested at room temperature after 7 days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract more acceptable to panelists than cream cheese alone.
- Analytical methods applied to the chemical characterization and antioxidant properties of three wild edible mushroom species from Northeastern PortugalPublication . Reis, Filipa S.; Barros, Lillian; Sousa, Maria João; Martins, Anabela; Ferreira, Isabel C.F.R.The chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.
- Antibiotic resistance among gastrointestinal bacteria in broilers: a review focused on Enterococcus spp. and Escherichia coliPublication . Ribeiro, Jessica; Silva, Vanessa; Monteiro, Andreia; Vieira-Pinto, Madalena; Igrejas, Gilberto; Reis, Filipa S.; Barros, Lillian; Poeta, PatríciaSimple Summary Chicken meat has become one of the most consumed meats worldwide, and antibiotics have been used to ensure high levels of production. However, antibiotic usage in animal production has contributed to the development of antibiotic-resistant bacteria, largely among intestinal microbiota. Enterococcus spp. and Escherichia coli are frequently found in the gastrointestinal tract of chickens, and the presence of resistant strains has been revealed by several studies. Enterococcus spp. isolated from broilers have shown resistance to at least seven classes of antibiotics, while E. coli have shown resistance to at least four. Furthermore, some clonal lineages, such as ST16, ST194, and ST195 in Enterococcus spp. and ST117 in E. coli, have been identified in broilers and humans. These data suggest that bacteria can be transmitted through the consumption of contaminated animal-source food, direct contact with animals, or environmental exposure. Therefore, the main goal of this review was to highlight the existing literature on the gastrointestinal microbiota in broilers and antibiotic-resistant Enterococcus spp. and E. coli of broiler origin. Chickens can acquire bacteria at different stages, and bacterial diversity can occur due to production practices, diet, and environment. The changes in consumer trends have led to increased animal production, and chicken meat is one of the most consumed meats. To ensure high levels of production, antimicrobials have been used in livestock for therapeutic purposes, disease prevention, and growth promotion, contributing to the development of antimicrobial resistance across the resident microbiota. Enterococcus spp. and Escherichia coli are normal inhabitants of the gastrointestinal microbiota of chickens that can develop strains capable of causing a wide range of diseases, i.e., opportunistic pathogens. Enterococcus spp. isolated from broilers have shown resistance to at least seven classes of antibiotics, while E. coli have shown resistance to at least four. Furthermore, some clonal lineages, such as ST16, ST194, and ST195 in Enterococcus spp. and ST117 in E. coli, have been identified in humans and animals. These data suggest that consuming contaminated animal-source food, direct contact with animals, or environmental exposure can lead to the transmission of antimicrobial-resistant bacteria. Therefore, this review focused on Enterococcus spp. and E. coli from the broiler industry to better understand how antibiotic-resistant strains have emerged, which antibiotic-resistant genes are most common, what clonal lineages are shared between broilers and humans, and their impact through a One Health perspective.
- Antimicrobial activity, chemical composition and cytotoxicity of: Lentinus crinitus basidiocarpPublication . Bertéli, Míria B.D.; Barros, Lillian; Reis, Filipa S.; Ferreira, Isabel C.F.R.; Glamočlija, Jasmina; Soković, Marina; Valle, Juliana Silveira do; Linde, Giani Andrea; Ruiz, Suelen Pereira; Colauto, Nelson BarrosLentinus crinitus (L.) Fr. (Basidiomycota: Polyporales) is a wild mushroom with several biotechnological applications; however, there are few studies on its chemical composition and antimicrobial activity. Therefore, this study aims to evaluate the chemical composition, cytotoxicity, and antimicrobial activity of L. crinitus basidiocarp. For that, its nutritional value (AOAC procedures) and its composition in some hydrophilic and lipophilic compounds (chromatographic techniques) were assessed. Moreover, the potential hepatotoxic effects were evaluated using a primary cell culture obtained from porcine liver, and its growth inhibitory capacity was also evaluated against four human tumour cell lines (spectrophotometric assays). The antimicrobial activity was evaluated by microdilution against eight bacteria and fungi. The basidiocarp has a high content of carbohydrates and, therefore, a relatively high energetic value. It is also rich in soluble sugars, β-tocopherol, phenolic acids, mainly p-hydroxybenzoic acid, and organic acids, mainly malic acid. L. crinitus did not show cytotoxicity in non-tumour cells, but it did not inhibit the growth of human tumour cell lines either. The basidiocarp has a wide antimicrobial activity, inhibiting the growth of different species of bacteria and fungi. It showed minimum bactericidal and fungicidal concentration values similar to or lower than those verified by commercial antibiotics or food additives used as preservatives. The antimicrobial activity was more evident against Listeria monocytogenes, Salmonella enterica, and Penicillium ochrochloron, followed by Aspergillus ochraceus and Trichoderma viride, when compared to the controls. The results obtained in this study showed that L. crinitus basidiocarp has great potential to be used by the industry without toxicity risks.
- Antioxidant potential of fungi and seedlings during mycorrhizal inductionPublication . Reis, Filipa S.; Carocho, Márcio; Carvalho, Filipa Arminda; Ferreira, Isabel C.F.R.; Martins, AnabelaMycorrhizal associations implicate a chemical recognizing process being the establishment of the symbiosis triggered by signals produced by both partners. We evaluated the establishment of mycorrhizal symbiosis between two ectomycorrhizal (ECM) fungi species, Paxillus involutus and Pisolithus arhizus, and two different symbionts, Pinus pinaster and Castanea sativa. ln a first step, we monitored the growth of the two ECM species in the presence and absence of the symbiont P. pinaster. Then we evaluated the antioxidant properties of fungi and seedlings, in response to the symbiotic process, under different contact periods. After, we tested the mycorrhization process between the two fungi species and C. sativa seedlings, assessing the production of tocopherols and sugars produced by both partners during the earlier steps of symbiosis. The antioxidant properties were assessed through four in vitro assays: Folin-Ciocalteu assay (total phenolics), Ferricyanide/Prussian blue assay, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and Beta-carotene/linoleate system assay. Tocopherols and sugars were analysed by HPLC-fluorescence and HPLC-RI, respectively. ECM fungi grew less in the presence of P. pinaster, with P. arhizus being less affected (in growth) and thus being more adapted to this association. Regarding the mechanisms of oxidative stress in ectomycorrhizal associations, t he response of the fungi and plants to the contact with the host is somehow specific, revealing different forms of mutual recognition. Considering bioactive compounds production, P. involutus revea led a maximal value of phenolics after 6h in co-culture with P. pinaster and P. arhizus revealed increased contents of sugars and tocopherols when in contact with C. sativa.
- Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples.Publication . Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R.The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed species as fresh cultivated mushrooms and their mycelia produced in vitro: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster), Pleurotus eryngii (king oyster) and Lentinula edodes (shiitake). The antioxidant activity was evaluated through reducing power (Folin-Ciocalteu and Ferricyanide/Prussian blue assays), free radical scavenging activity (DPPH assay) and lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays). The analysis of phenolic compounds was performed by HPLC/PAD. The mushroom species with the highest antioxidant potential was Agaricus bispous (brown). However, concerning to the species obtained in vitro, it was Lentinula edodes that demonstrate the highest reducing power. Generally, in vivo samples revealed higher antioxidant properties than their mycelia obtained by in vitro techniques. About the phenolic compounds researched, they were detected both in mushrooms and mycelia without any particular abundance. Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro. Nevertheless, this study contributes to the rise of data relatively to the species consumed as fresh mushrooms and the possibility of their in vitro production as a source of bioactive compounds.
- Antioxidant properties of two Lactarius wild species from the Northeast of PortugalPublication . Vieira, Vanessa; Reis, Filipa S.; Martins, Anabela; Ferreira, Isabel C.F.R.Wild mushrooms are widely appreciated not only for their organoleptic and nutritional properties, but also for their medicinal potential due to the accumulation of bioactive compounds. They have been described as a source of many antioxidant compounds such as phenolic compounds, tocopherols, ascorbic acid and carotenoids (1]. In the present work, the antioxidant properties of two wild Lactarius species from the Northeast of Portugal (Lactarius citroleus and Lactarius plumbeus) were evaluated for the first time, allowing the comparison between these two species. The antioxidant properties were determined through five different assays. The reducing power of the samples was assessed through the Folin-Ciocalteu (or total phenolics) and the Ferricyanide/Prussian blue assays. To evaluate the radical scavenging activity, the DPPH-2,2- diphenyl-1-picrylhydrazylassay was applied. Lipid peroxidation inhibition was measured through two different assays: β-carotene/linoleate (or β-carotene bleaching inhibition) and TBARSthiobarbituric- acid-reactive-species assays. Although L. plumbeus has shown the highest content in total phenolics (22.02 mg of gallic acid equivalents/g extract), L. citroleus presented the highest reducing power determined by the Ferricyanide/Prussian blue assay (EC50=1 .53 mg/ml ). L. plumbeus revealed the highest radical scavenging activity (EC50=4.18 mg/ml) as also the highest lipid peroxidation inhibition measured by β-carotene/linoleate assay (EC50=4.92 mg/ml). Nevertheless the lowest EC50 value for TSARS assay was revealed by L. citroleus (0.57 mg/ml). This study contributes for the inventorying of the wild mushroom species from the Northeast of Portugal, providing more information about the antioxidant potential of these natural matrices.