Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/27588 |
Resumo: | In this study, cashew apple (Anacardium occidentale L.) bagasse, a residue from the industrial extraction of the juice, was subjected to a solid-state fermentation process with the fungus Penicillium roqueforti ATCC 10110 and the total phenolic content was evaluated, as well as the activity of extracts against strains of dermatophyte fungi of the genera Trichophyton and Microporum; cytotoxicity was analyzed through hemolytic potential in human erythrocytes. The results showed that the fermented cashew apple bagasse had a higher content of total phenolics compared to the unfermented bagasse, a potent antifungal activity with minimum inhibitory concentrations (MIC) ranging from 256 to 512 μg/mL against the strains: T. rubrum (LM-115 and LM-629), T. mentagrophytes LM-119, M. gypseum LM-512 and M. canis (LM-68 e LM-110), with low cytotoxicity. Therefore, the fermented extracts of cashew apple bagasse can be considered as a promising natural non-toxic product for studies in the development of agents against skin diseases, especially for the treatment of dermatophytosis. |
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Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and CytotoxicityPotencialidades de la Fermentación del Bagazo de la Manzana del anacardo con Penicillium roqueforti ATCC 10110: Fenólicos Totales, Actividad Antifúngica y CitotoxicidadPotencialidades do Fermentado do Bagaço da Maçã do Caju com Penicillium roqueforti ATCC 10110: Fenólicos Totais, Atividade Antifúngica e CitotoxicidadeDermatophytosisSolid-state fermentationDermatophyte fungi.DermatofitosisFermentación en estado sólidoHongos dermatofitos.DermatofitosesFermentação no estado sólidoFungos dermatófitos.In this study, cashew apple (Anacardium occidentale L.) bagasse, a residue from the industrial extraction of the juice, was subjected to a solid-state fermentation process with the fungus Penicillium roqueforti ATCC 10110 and the total phenolic content was evaluated, as well as the activity of extracts against strains of dermatophyte fungi of the genera Trichophyton and Microporum; cytotoxicity was analyzed through hemolytic potential in human erythrocytes. The results showed that the fermented cashew apple bagasse had a higher content of total phenolics compared to the unfermented bagasse, a potent antifungal activity with minimum inhibitory concentrations (MIC) ranging from 256 to 512 μg/mL against the strains: T. rubrum (LM-115 and LM-629), T. mentagrophytes LM-119, M. gypseum LM-512 and M. canis (LM-68 e LM-110), with low cytotoxicity. Therefore, the fermented extracts of cashew apple bagasse can be considered as a promising natural non-toxic product for studies in the development of agents against skin diseases, especially for the treatment of dermatophytosis.En este trabajo se sometió bagazo de la manzana del anacardo (Anacardium occidentale L.), residuo de la extracción industrial del jugo, a un proceso de fermentación en estado sólido con el hongo Penicillium roqueforti ATCC 10110 y se evaluó el contenido fenólico total, la actividad de extractos contra cepas de hongos dermatofitos del género Trichophyton y Microporum y citotoxicidad por potencial hemolítico en eritrocitos humanos. Los resultados mostraron que el bagazo de la manzana del anacardo fermentado tenía un mayor contenido de fenoles totales en comparación con el bagazo no fermentado, una potente actividad antifúngica con concentraciones mínimas inhibitorias (CIM) que van desde 256 a 512 μg/mL contra las cepas: T. rubrum (LM-115 y LM-629), T. mentagrophytes LM-119, M. gypseum LM-512 y M. canis (LM-68 y LM-110), con baja citotoxicidad. De esta forma, los extractos fermentados del bagazo de la manzana del anacardo pueden considerarse como un producto natural no tóxico prometedor para estudios en el desarrollo de agentes contra enfermedades de la piel, especialmente para el tratamiento de dermatofitoses.Neste trabalho, o bagaço da maçã do caju (Anacardium occidentale L.), um resíduo da extração industrial do suco foi submetido a um processo de fermentação em estado sólido com o fungo Penicillium roqueforti ATCC 10110 e avaliado o teor de fenólicos totais, a atividade antifúngica dos extratos contra cepas dos fungos dermatófitos do gênero Trichophyton e Microporum e a citotoxicidade através do potencial hemolítico em eritrócitos humanos. Os resultados demonstraram que o bagaço da maçã do caju fermentado apresentou um maior teor de fenólicos totais comparado ao bagaço não fermentado, uma potente atividade antifúngica com concentrações inibitórias mínimas (CIM) que variaram de 256 a 512 μg/mL contra as cepas: T. rubrum (LM-115 e LM-629), T. mentagrophytes LM-119, M. gypseum LM-512 e M. canis (LM-68 e LM-110), com uma baixa citotoxicidade. Dessa forma, os extratos fermentados do bagaço da maçã do caju podem ser considerados como um promissor produto natural não tóxico para estudos no desenvolvimento de agentes contra doenças de pele, especialmente para o tratamento das dermatofitoses.Research, Society and Development2022-03-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2758810.33448/rsd-v11i5.27588Research, Society and Development; Vol. 11 No. 5; e5811527588Research, Society and Development; Vol. 11 Núm. 5; e5811527588Research, Society and Development; v. 11 n. 5; e58115275882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/27588/24324Copyright (c) 2022 Antonio Carlos Santos Felix ; Givanildo Luís Fernandes; Aleson Pereira de Sousa; Abrahão Alves de Oliveira Filho; Edeltrudes de Oliveira Lima; Gildomar Lima Valasques Junior; Baraquizio Braga do Nascimento Juniorhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFelix , Antonio Carlos SantosFernandes, Givanildo LuísSousa, Aleson Pereira deOliveira Filho, Abrahão Alves deLima, Edeltrudes de OliveiraValasques Junior, Gildomar LimaNascimento Junior, Baraquizio Braga do 2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/27588Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:16.562753Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity Potencialidades de la Fermentación del Bagazo de la Manzana del anacardo con Penicillium roqueforti ATCC 10110: Fenólicos Totales, Actividad Antifúngica y Citotoxicidad Potencialidades do Fermentado do Bagaço da Maçã do Caju com Penicillium roqueforti ATCC 10110: Fenólicos Totais, Atividade Antifúngica e Citotoxicidade |
title |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
spellingShingle |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity Felix , Antonio Carlos Santos Dermatophytosis Solid-state fermentation Dermatophyte fungi. Dermatofitosis Fermentación en estado sólido Hongos dermatofitos. Dermatofitoses Fermentação no estado sólido Fungos dermatófitos. |
title_short |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
title_full |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
title_fullStr |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
title_full_unstemmed |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
title_sort |
Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity |
author |
Felix , Antonio Carlos Santos |
author_facet |
Felix , Antonio Carlos Santos Fernandes, Givanildo Luís Sousa, Aleson Pereira de Oliveira Filho, Abrahão Alves de Lima, Edeltrudes de Oliveira Valasques Junior, Gildomar Lima Nascimento Junior, Baraquizio Braga do |
author_role |
author |
author2 |
Fernandes, Givanildo Luís Sousa, Aleson Pereira de Oliveira Filho, Abrahão Alves de Lima, Edeltrudes de Oliveira Valasques Junior, Gildomar Lima Nascimento Junior, Baraquizio Braga do |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Felix , Antonio Carlos Santos Fernandes, Givanildo Luís Sousa, Aleson Pereira de Oliveira Filho, Abrahão Alves de Lima, Edeltrudes de Oliveira Valasques Junior, Gildomar Lima Nascimento Junior, Baraquizio Braga do |
dc.subject.por.fl_str_mv |
Dermatophytosis Solid-state fermentation Dermatophyte fungi. Dermatofitosis Fermentación en estado sólido Hongos dermatofitos. Dermatofitoses Fermentação no estado sólido Fungos dermatófitos. |
topic |
Dermatophytosis Solid-state fermentation Dermatophyte fungi. Dermatofitosis Fermentación en estado sólido Hongos dermatofitos. Dermatofitoses Fermentação no estado sólido Fungos dermatófitos. |
description |
In this study, cashew apple (Anacardium occidentale L.) bagasse, a residue from the industrial extraction of the juice, was subjected to a solid-state fermentation process with the fungus Penicillium roqueforti ATCC 10110 and the total phenolic content was evaluated, as well as the activity of extracts against strains of dermatophyte fungi of the genera Trichophyton and Microporum; cytotoxicity was analyzed through hemolytic potential in human erythrocytes. The results showed that the fermented cashew apple bagasse had a higher content of total phenolics compared to the unfermented bagasse, a potent antifungal activity with minimum inhibitory concentrations (MIC) ranging from 256 to 512 μg/mL against the strains: T. rubrum (LM-115 and LM-629), T. mentagrophytes LM-119, M. gypseum LM-512 and M. canis (LM-68 e LM-110), with low cytotoxicity. Therefore, the fermented extracts of cashew apple bagasse can be considered as a promising natural non-toxic product for studies in the development of agents against skin diseases, especially for the treatment of dermatophytosis. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27588 10.33448/rsd-v11i5.27588 |
url |
https://rsdjournal.org/index.php/rsd/article/view/27588 |
identifier_str_mv |
10.33448/rsd-v11i5.27588 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27588/24324 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 5; e5811527588 Research, Society and Development; Vol. 11 Núm. 5; e5811527588 Research, Society and Development; v. 11 n. 5; e5811527588 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052707800875008 |