Peres C.M.,New University of Lisbon |
Hernandez-Mendonza A.,New University of Lisbon |
Hernandez-Mendonza A.,Research Center en Alimentacion y Desarrollo |
Bronze M.R.,New University of Lisbon |
And 5 more authors.
LWT - Food Science and Technology | Year: 2015
The increasing market of probiotics from plant matrices justifies the interest on fermented olives - not only for their nutritional properties, but also because they contain health-promoting phytochemicals (such as phenolic compounds) that exhibit antibacterial, antiproliferative, anticarcinogenic and antiinflammatory properties. Additionally, olives have proven a good source and carrier of Lactobacillus strains with probiotic characteristics. However, studies focusing on the combined effect of phenolic compounds with wild probiotic bacteria have not been yet carried out. Hence, the aim of this work was to set up the combination of native olive phenolic compounds, e.g. oleuropein and hydroxytyrosol, on the recommended levels for a daily dose of olives containing probiotic bacteria - and their effect on the attachment ability and action against pathogens in situ. Tests on the health benefits of these compounds, viability and adhesion capacity of probiotic bacteria, and consequent biofilm formation, composition and relationship with adhesivity on Caco-2 model were performed. The Caco-2 cell viability results (>140%) show that there is no toxicity effect of both phenolic compounds for the levels considered (0.04 and 0.01%, w/v, for OL and HT, respectively). Conversely, these compounds can inhibit (26e50%) proliferation of human colon adenocarcinoma cells. It became clear that biofilm production on abiotic surfaces is not necessarily associated with adhesivity on biotic surfaces. The strong increase in the adhesion degree of Lactobacillus plantarum 33 after biofilm establishment prompted evaluation of the correlation between biofilm formation and adhesion capacities. © 2015 Elsevier Ltd. Source
Fernandes C.S.M.,New University of Lisbon |
Gonccalves B.,New University of Lisbon |
Sousa M.,New University of Lisbon |
Martins D.L.,Institute Biologia Experimental Tecnologica |
And 5 more authors.
ACS Applied Materials and Interfaces | Year: 2015
Adenoviruses are important platforms for vaccine development and vectors for gene therapy, increasing the demand for high titers of purified viral preparations. Monoliths are macroporous supports regarded as ideal for the purification of macromolecular complexes, including viral particles. Although common monoliths are based on synthetic polymers as methacrylates, we explored the potential of biopolymers processed by clean technologies to produce monoliths for adenovirus purification. Such an approach enables the development of disposable and biodegradable matrices for bioprocessing. A total of 20 monoliths were produced from different biopolymers (chitosan, agarose, and dextran), employing two distinct temperatures during the freezing process (-20 °C and -80 °C). The morphological and physical properties of the structures were thoroughly characterized. The monoliths presenting higher robustness and permeability rates were further analyzed for the nonspecific binding of Adenovirus serotype 5 (Ad5) preparations. The matrices presenting lower nonspecific Ad5 binding were further functionalized with quaternary amine anion-exchange ligand glycidyltrimethylammonium chloride hydrochloride by two distinct methods, and their performance toward Ad5 purification was assessed. The monolith composed of chitosan and poly(vinyl) alcohol (50:50) prepared at -80 °C allowed 100% recovery of Ad5 particles bound to the support. This is the first report of the successful purification of adenovirus using monoliths obtained from biopolymers processed by clean technologies. © 2015 American Chemical Society. Source
Impact of a 6-wk olive oil supplementation in healthy adults on urinary proteomic biomarkers of coronary artery disease, chronic kidney disease, and diabetes (types 1 and 2): A randomized, parallel, controlled, double-blind study
Silva S.,Institute Biologia Experimental Tecnologica |
Silva S.,Institute Tecnologia Quimica e Biologica |
Silva S.,University of Lisbon |
Bronze M.R.,Institute Biologia Experimental Tecnologica |
And 7 more authors.
American Journal of Clinical Nutrition | Year: 2015
Background: Olive oil (OO) consumption is associated with cardiovascular disease prevention because of both its oleic acid and phenolic contents. The capacity of OO phenolics to protect against low-density lipoprotein (LDL) oxidation is the basis for a health claim by the European Food Safety Authority. Proteomic biomarkers enable an early, presymptomatic diagnosis of disease, which makes them important and effective, but understudied, tools for primary prevention. Objective: We evaluated the impact of supplementation with OO, either low or high in phenolics, on urinary proteomic biomarkers of coronary artery disease (CAD), chronic kidney disease (CKD), and diabetes. Design: Self-reported healthy participants (n = 69) were randomly allocated (stratified block random assignment) according to age and body mass index to supplementation with a daily 20-mL dose of OO either low or high in phenolics (18 compared with 286 mg caffeic acid equivalents per kg, respectively) for 6 wk. Urinary proteomic biomarkers were measured at baseline and 3 and 6 wk alongside blood lipids, the antioxidant capacity, and glycation markers. Results: The consumption of both OOs improved the proteomic CAD score at endpoint compared with baseline (mean improvement: -0.3 for low-phenolic OO and 20.2 for high-phenolic OO; P < 0.01) but not CKD or diabetes proteomic biomarkers. However, there was no difference between groups for changes in proteomic biomarkers or any secondary outcomes including plasma triacylglycerols, oxidized LDL, and LDL cholesterol. Conclusion: In comparison with low-phenolic OO, supplementation for 6 wk with high-phenolic OO does not lead to an improvement in cardiovascular health markers in a healthy cohort. This trial was registered at www.controlled-trials.com as ISRCTN93136746. © 2015 American Society for Nutrition Source