DSpace Communidade: Embrapa Agroindústria Tropical (CNPAT)

Ocimum micranthum essential oil as a sustainable phytotherapeutic alternative against Haemonchus contortus.

Thu, 01 Jan 2026 00:00:00 GMT

Título: Ocimum micranthum essential oil as a sustainable phytotherapeutic alternative against Haemonchus contortus. Autoria: BRAGA, A. P.; BARBOSA, M. L. F.; OLIVEIRA, R. F.; FERREIRA, K. V. M. M.; CARDOSO, S. S. da S.; SOUZA, R. de A.; PEREIRA, R. de C. A.; LOPES, F. F. da S.; FROTA, G. A.; MORAIS, S. M. de; ROCHA, L. O. da; RIBEIRO, W. L. C.; OLIVEIRA, L. M. B. de Conteúdo: This study is the first to evaluate the anthelmintic activity of Ocimum micranthum essential oil against Haemonchus contortus. The oil was chemically characterized using gas chromatography–mass spectrometry. Anthelmintic activity was assessed using the egg hatching test (EHT), larval development test (LDT), larval migration inhibition test (LMIT), and adult worm motility test (AWMT) against a multidrug-resistant H. contortus isolate. Following AWMT, oil-induced morphological and ultrastructural alterations were investigated using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Eugenol was the major oil component (78.44%). The oil exhibited anthelmintic activity in all assays, with EC50 values of 0.19 (EHT), 0.031 (LDT), 0.63 (LMIT) and 0.046 (AWMT) mg/mL. At 0.25 mg/mL, complete inhibition of adult motility was observed at the first evaluation time point (3 h post-exposure). SEM revealed damage to the cuticle, buccal capsule, and vulvar flap, whereas TEM demonstrated alterations in internal tissues. Ocimum micranthum essential oil was effective against H. contortus eggs, larvae, and adults. Therefore, further studies evaluating its toxicological safety and efficacy in small ruminants are required to validate its potential as an anthelmintic.

Optimization of kombucha fermentation from green tea and pineapple juice: chemical, physicochemical, and bioactive profiles for functional beverage development.

Thu, 01 Jan 2026 00:00:00 GMT

Título: Optimization of kombucha fermentation from green tea and pineapple juice: chemical, physicochemical, and bioactive profiles for functional beverage development. Autoria: GABAN, S. V. F.; NOGUEIRA, S. S. Q.; MARQUES, F. M. M.; PORRO, C.; ALVES FILHO, E. G.; SILVA, L. M. A. e; CANUTO, K. M. Conteúdo: This study evaluated the metabolic evolution and functional quality of green tea-based kombucha and pineapple juice-based kombucha fermented with the same symbiotic culture of bacteria and yeasts. Beverages were monitored over 0, 3, 5, and 7 days of fermentation using nuclear magnetic resonance spectroscopy alongside complementary physicochemical and color analyses to elucidate changes in organic acids, amino acids, and phenolic compounds. Both beverages showed progressive pH reduction to approximately 3.4, increased titratable acidity, and lightning of color (increased L, decreased a and b*) over time. Sucrose content decreased progressively in both systems, accompanied by ethanol production followed by oxidation to acetic, gluconic, and succinic acids, which increased significantly (p < 0.05). Pineapple juice-based kombucha exhibited higher total acid production and faster acidification, while green tea kombucha maintained greater stability in malic and citric acids. Among nitrogenous and phenolic compounds, epicatechin gallate (ECG) and epigallocatechin-3-gallate (EGCG) peaked at day 5 before declining due to oxidative degradation; theanine and alanine showed transient increases, indicating microbial synthesis and assimilation. Caffeine remained relatively stable throughout fermentation. Antioxidant activity measured by the ABTS assay revealed significantly higher radical scavenging capacity in green tea kombucha (10.36 μmol TE/g at day 0 to 10.33 μmol TE/g at day 7) compared to pineapple kombucha (1.90 μmol TE/g to 3.00 μmol TE/g over the same period). Overall, day 5 was identified as the optimal fermentation point, balancing acid production, pH reduction, and preservation of bioactive compounds, supporting the development of functional kombucha beverages from both tea and fruit matrices.

Development and satiety effect of a high-protein plant-based beverage from cashew nut (Anacardium occidentale L.) byproducts: a crossover randomized trial.

Thu, 01 Jan 2026 00:00:00 GMT

Título: Development and satiety effect of a high-protein plant-based beverage from cashew nut (Anacardium occidentale L.) byproducts: a crossover randomized trial. Autoria: SANTANA, B. F. de; DIAS, M. de M. e; RIZZI, R. G.; CASTRO, L. C. V.; CARVALHO, I. M. M. de; LANA, V. S. de; DIONISIO, A. P.; HERMSDORFF, H. H. M. Conteúdo: The study aimed to develop a high-protein plant-based beverage from cashew nut byproducts and evaluate its physicochemical, nutritional, sensory, and physiological properties. Three formulations were prepared using byproducts (partially defatted cashew nut cake and cashew nut protein concentrate) and submitted for sensory analysis. The formulation with the highest sensory acceptance was selected for evaluation. To assess satiety, three formulations, being isocaloric and nutritionally equivalent, were evaluated in an acute clinical trial: a test beverage made from cashew nut byproducts and control beverages from whey protein and cow's milk. Satiety was assessed using a 10-cm Visual Analog Scale (VAS) and subsequent food intake by dietary records. Gastrointestinal symptom questionnaires were applied to determine adverse effects. As a result, the vanilla-flavored beverage was most accepted by 81 panelists. It contained 35.39 g of protein per 400 mL and 62.68 mg/L of fructose. The beverage presented an amino acid profile including both essential and nonessential amino acids. Regarding physicochemical properties, oleic acid was the predominant fatty acid in the beverage (44%). The beverage also showed a DPPH value of 66.07 µmol TE/g, TEAC (ABTS) of 0.75 µmol TE/g, FRAP of 2.17 µmol TE/g, total phenolic content of 0.05 µmol GAE/g, total soluble solids of 1.336 °Brix, titratable acidity of 0.1013% malic acid, and a TSS/TA ratio of 13.72. In a randomized, blinded, crossover acute clinical trial with 27 healthy individuals, no significant differences were observed in satiety perception, subsequent energy intake, or gastrointestinal symptoms among the three beverages tested. The findings indicate that beverages from cashew nut byproducts are viable and sustainable alternatives.

Metabolomics-driven identification of resistance biomarkers in dwarf cashew (Anacardium occidentale L.) under black mold stress.

Thu, 01 Jan 2026 00:00:00 GMT

Título: Metabolomics-driven identification of resistance biomarkers in dwarf cashew (Anacardium occidentale L.) under black mold stress. Autoria: CRUZ, J. G. da; GUEDES, J. A. C.; SILVA, G. S. da; SILVA, L. M. A. e; RIBEIRO, P. R. V.; MARTINS, M. V. V.; SOUSA, D. B. de; CASSAGO, A. L. L.; ZOCOLO, G. J. Conteúdo: This study employed an integrated untargeted metabolomics approach to identify resistanceassociated biomarkers in dwarf cashew (Anacardium occidentale L.) genotypes under black mold stress-a severe foliar disease caused by Pilgeriella anacardii Arx & Müller. Metabolomic profiling was performed using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MSE) and nuclear magnetic resonance (NMR) spectroscopy. This methodology enabled a comprehensive analysis of four dwarf cashew genotypes with varying resistance to P. anacardii: ‘CCP 76’ and ‘BRS 189’ were susceptible, ‘BRS 226’ was intermediate, and ‘BRS 265’ was resistant. Orthogonal partial least squares discriminant analysis (OPLS-DA) revealed clear metabolic segregation between resistant, susceptible, and intermediate genotypes, with high predictive power (R2 Y ≥ 0.98; Q2 ≥ 0.95). Resistant clones (BRS 265 and BRS 226) showed pronounced metabolic reprogramming, marked by increased accumulation of flavonoid glycosides (quercetin-3-D-glucoside, isoquercetin), flavan-3-ols ((+)-catechin, gallocatechin), galloylated glucose derivatives (penta- and tetra-O-galloyl-glucosides), and biflavonoids (amentoflavone, agathisflavone). These compounds function as antioxidants, membrane disruptors, metal chelators, enzyme inhibitors, and immune response modulators. Pathway enrichment analysis highlighted the activation of flavonoid and flavonol biosynthesis as central to resistance. Elevated sucrose levels in resistant genotypes suggest a role in energy supply and systemic signaling. Altogether, this metabolomic fingerprint supports a complex biochemical defense strategy and offers robust biomarkers for marker-assisted selection.