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Development of natural hypocholesterolemic agents: application in cottage cheese

2021Conference object Open access
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dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorKhouja, Dora
dc.contributor.authorCarocho, Márcio
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorRodrigues, Paula
dc.contributor.authorReis, Filipa S.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-18T14:40:52Z
dc.date.available2022-01-18T14:40:52Z
dc.date.issued2021
dc.description.abstractThis work aimed at exploiting mushroom bioresidues, namely Agaricus bisporus L. to obtain mycosterols and develop hypocholesterolemic functional foods. Mycosterols enriched extracts were obtained by ultrasound assisted extraction, characterized in terms of mycosterols through HPLC-UV, evaluated for their toxicity in non-tumor cells (PLP2) and hypocholesterolemic capacity using a CaCo2 cell line. After incorporation of the active dose in cottage cheeses, and to evaluate the incorporation effects and the bioactivity maintenance, the nutritional value of the developed cheeses was evaluated, as also the physical parameters, and the microbial load over a shelf life of 9 days. The color of the cheeses incorporated with the extract was the brownest compared to the other two samples (cottage cheese with ergosterol and control cottage cheese). Palmitic was the prevalent fatty acid, followed by oleic and capric acid, being the saturated fatty acids the major ones. Lactose and glucose were the two found soluble sugars; being glucose observed only in cheese incorporated with A. bisporus. Also, the incorporations did not cause any significant alterations to the normal flora found in the cottage cheese.The cheese with pure ergosterol and the cheese incorporated with A. bisporus extract reduced cholesterol absorption by 21.1%, and 30.24%, respectively, thus validating thehypocholesterolemic potential of mycosterols while promotin sustainability through the use of food waste/by-products.pt_PT
dc.description.sponsorshipFoundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020) and F.A. Fernandes PhD grant ((SFRH/BD/145467/2019). L. Barros and C. Calhelha also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts and, M. Carocho and S.A. Heleno to the national funding by FCT, P.I., through the individual scientific employment program-contracts. European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCalhelha, Ricardo C.; Melgar, Bruno; Rodrigues, Paula; Reis, Filipa; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barros, Lillian(2021). Development of natural hypocholesterolemic agents: application in cottage cheese. In The 17th Annual Conference of the Natural Health Products Research Society of Canada: Canada and the Changing Global NHP Landscape. Canadapt_PT
dc.identifier.doi10.33211/jnhpr.20pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24708
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherNPCpt_PT
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAgaricus bisporus L.pt_PT
dc.subjectHypocholesterolemicpt_PT
dc.subjectMycosterolspt_PT
dc.titleDevelopment of natural hypocholesterolemic agents: application in cottage cheesept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.conferencePlaceCanadapt_PT
oaire.citation.endPage27pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage27pt_PT
oaire.citation.titleThe 17th Annual Conference of the Natural Health Products Research Society of Canada: Canada and the Changing Global NHP Landscapept_PT
oaire.citation.volume3pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNameCarocho
person.familyNameCalhelha
person.familyNameMelgar Castañeda
person.familyNameRodrigues
person.familyNameReis
person.familyNameHeleno
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa Alexandra
person.givenNameMárcio
person.givenNameRicardo C.
person.givenNameBruno
person.givenNamePaula
person.givenNameFilipa S.
person.givenNameSandrina A.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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