RESÍDUO DE CERVEJARIA: BIOATIVIDADE DOS COMPOSTOS FENÓLICOS; APLICABILIDADE NA NUTRIÇÃO ANIMAL E EM ALIMENTOS FUNCIONAIS
DOI :
https://doi.org/10.5902/2236117012979Mots-clés :
Resíduo de Cervejaria, Ácidos Fenólicos, Bioatividade, Nutrição Animal, Alimentos Funcionais.Résumé
A grande disponibilidade de resíduo de cervejaria (RC) a baixo custo, associado com o atual interesse nos benefícios à saúde dos ácidos fenólicos, abre novas possibilidades para o seu uso. Esta revisão detalha as potenciais bioatividades de compostos fenólicos presentes no RC e a sua incorporação na nutrição animal e em alimentos funcionais. A literatura demonstra que os compostos fenólicos, incluindo o ácido ferúlico, cafeico e p-cumárico podem ter efeitos antioxidantes, anticancerígenos, anti-inflamatório e anti-aterogênicos. Dado que estes ácidos fenólicos são alguns dos principais fenólicos em RC, espera-se que possam exibir propriedades semelhantes. O RC funciona como uma alternativa na nutrição animal, tendo muitos benefícios nutricionais. Embora tenham sido feitas tentativas para incorporar os componentes bioativos de RC em alimentos, é necessária mais investigação nesta área.
Téléchargements
Références
AINSWORTH, P. et al. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, v. 81, p. 702–709, 2007.
ANDREASEN, M. F. et al. Antioxidant effects of phenolic rye (Secalecereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins. Journal of Agricultural Food Chemistry, v. 49, p. 4090–4096, 2001.
ATHANASIOS, M.; GEORGIOS, L.; MICHAEL, K. A rapid microwave-assisted derivatization process for the determination of phenolic acids in brewer’s spent grains. Food Chemistry, v. 102, p. 606–611, 2007.
BARBOSA-PEREIRA, L. et al. Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream. Food Research International, v. 51, n. 2, p. 663–669, 2013.
BARTOLOME, B. et al. Pentoses and hydroxycinnamic acids in brewer's spent grain. Journal of Cereal Science, v. 36, n. 1, p. 51–58, 2002.
BRAND-WILLIAMS, W.; CUVELIER, M.; BERSET, C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, v. 28, p. 25–30, 1995.
BROCHIER, M. A.; CARVALHO, S. Aspectos ambientais, produtivos e econômicos do aproveitamento de resíduo úmido de cervejaria na alimentação de cordeiros em sistema de confinamento.Ciência e Agrotecnologia, v. 33, n. 5, p. 1392-1399, 2009.
CHANG, W. C. et al. Caffeic acid induces apoptosis in human cervical cancer cells through the mitochondrial pathway. Taiwanese Journal of Obstetrics and Gynecology, v. 49, p. 419–424, 2010.
DAI, J.; MUMPER, R. J. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules, v. 15, p. 7313–7352, 2010.
DE MORI, C. et al. Dinâmica da produção de cevada no Brasil no período de 1975 a 2003. Passo Fundo: Embrapa Trigo, Boletim de Pesquisa e Desenvolvimento Online. v. 37, 2007. 33 p. Disponível em: <http://www.cnpt.embrapa.br/biblio/bp/p_bp37.htm> Acesso em: 15 ago. 2013.
EL-SHAFEY, E. et al. Dewatering of brewer’s spent grain using a membrane filter press: A pilot plant study. Separation Science and Technology, v. 39, p. 3237–3261, 2004.
ESSIEN, J.; UDOTONG, I. Amino acid profile of biodegraded brewers spent grains (BSG). Journal of Applied Sciences and Environmental Management, v. 12, p. 109–111, 2008.
FARIA, M. S. Cevada – Bagaço de Cevada pode ser usado o ano todo. 2003. Disponível em: <http://.internetoffice.com.br/cooper/revista/2003fevereiro/orientação.ht ml>. Acesso em: 03 set. 2012.
FAULDS, C. et al. Arabinoxylan and mono and dimeric ferulic acid release from brewer’s grain and wheat bran by feruloylesterases and glycosyl hydrolases from Humicolainsolens.Applied Microbiology and Biotechnology, v. 64, p. 644–650, 2004.
FERGUSON, L. R.; ZHU, S. T.; HARRIS, P. J. Antioxidant and antigenotoxic effects of plant cell wall hydroxycinnamic acids in cultured HT-29 cells. Molecular Nutrition & Food Research, v. 49, p. 585–593, 2005.
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO). Producción (tonnes) in 2012. 2013.Disponível em: <http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor> . Acesso em: 02 set. 2013.
FORSSELL, P. et al. Hydrolysis of brewers’ spent grain by carbohydrate degrading enzymes. Journal of the Institute of Brewing, v. 114, p. 306–314, 2008.
GARCÍA-MEDIAVILLA, V. et al. The anti-inflammatory flavones quercetin and kaempferol cause inhibition of inducible nitric oxide synthase, cyclooxygenase- 2 and reactive C-protein, and down-regulation of the nuclear factor kappa B pathway in Chang Liver cells. European Journal of Pharmacology, v. 557, p. 221–229, 2007.
GERON, L. J. V. et al. Caracterização, fracionamento protéico, degradabilidade ruminal e digestibilidade in vitro da matéria seca e proteína bruta do resíduo de cervejaria úmido e fermentado. Acta Scientiarum Animal Sciences, v. 29, n. 3, p. 291-299, 2007.
GERON, L. J. V. et al. Coeficiente de digestibilidade e características ruminais de bovinos alimentados com rações contendo resíduo de cervejaria fermentado. Revista Brasileira de Zootecnia, v. 37, n. 9, p. 1685-1695, 2008.
GERON, L. J. V. et al. Consumo, digestibilidade dos nutrientes, produção e composição do leite de vacas alimentadas com resíduo de cervejaria fermentado. Acta Scientiarum Animal Sciences, v. 32, n. 1, p. 69-76, 2010.
GULCIN, I. Antioxidant activity of caffeic acid (3, 4-dihydroxycinnamic acid).Toxicology, v. 217, p. 213–220, 2006.
HE, K. et al. Cimicifuga species identification by high performance liquid chromatography- photodiode array/mass spectrometric/evaporative light scat- tering detection for quality control of black cohosh products. Journal of Chromatography A, v. 1112, p. 241–254, 2006.
HUIGE, N. J. Brewery by-products and effluents.In Handbook of Brewing, pp. 501–550 [WA Hardwick, editor]. New York: Marcel Dekker, 1994.
ITAGAKI, S. et al. In vitro and in vivo antioxidant properties of ferulic acid: a comparative study with other natural oxidation inhibitors. Food Chemistry, v. 114, p. 466–471, 2009.
KANG, N. J. et al. Caffeic acid, a phenolic phytochemical in coffee, directly inhibits Fyn kinase activity and UVB induced COX-2 expression. Carcinogenesis, v. 30, p. 321–330, 2009.
KAUR, V.; SAXENA, P. Incorporation of brewery waste in supplementary feed and its impact on growth in some carps. Bioresource Technology, v. 91, p. 101–104, 2004.
KAWABATA, K. et al. Modifying effects of ferulic acid on azoxymethane-induced colon car- cinogenesis in F344 rats. Cancer Letters, v. 157, p. 15–21, 2000.
KIKUZAKI, H. et al. Antioxidant properties of ferulic acid and its related compounds. Journal of Agricultural Food Chemistry, v. 50, p. 2161–2168, 2002.
KIM, E. O. et al. Anti-inflammatory activity of hydroxycinnamic acid derivatives isolated from corn bran in lipopolysaccharide-stimulated Raw 264.7 macrophages. Food and Chemical Toxicology, v. 50, p. 1309–1316, 2012.
KIM, H. W. et al. Effects of dietary fiber extracts from brewers spent grain on quality characteristics of chicken patties cooked in convective oven. Korean Journal for Food Science of Animal Resources, v.33, n.1, p.45-52, 2013.
KIM, K. H. et al. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, v. 95, p. 466–473, 2006.
KIM, M. C. et al. Vanillic acid inhibits inflammatory mediators by suppressing NF-B in lipopolysaccharide stimulated mouse peritoneal macrophages. Immunopharmacology and Immunotoxicology, v. 33, p. 525–532, 2011.
KRISHNASWAMY, K. et al. Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitisvinifera). Food and Bioprocess Technology, v. 6, n. 2, p. 441–455, 2013.
KTENIOUDAKI et al. Sensory properties and aromatic composition of baked snacks containing brewer’s spent grain. Journal of Cereal Science, v.57, p.384-390, 2013.
KURTZ, P. Quando a cevada é a escolha certa. Embrapa. 2012. Disponível em: <http://www.cnpt.embrapa.br/noticias/2012/not1236.htm>. Acesso em: 03 ago. 2013.
MARTINS, S. et al. Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Biotechnology Advances, v. 29, n. 3, p. 365–373, 2011.
MAURYA, D. K.; DEVASAGAYAM, T. P. A. Antioxidant and prooxidant nature of hydroxycinnamic acid derivatives ferulic and caffeic acids. Food and Chemical Toxicology, v. 48, p. 3369–3373, 2010.
MCCARTHY, A. L. et al. Phenolic extracts of brewers' spent grain (BSG) as functional ingredients - assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells. Food Chemistry, v. 134, n. 2, p. 641–646, 2012.
MENESES, N. G. T. et al. Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer's spent grains. Separation and Purification Technology, v. 108, p. 152–158, 2013.
MORTON, L. W. et al. Chemistry and biological effects of dietary phenolic compounds: relevance to cardiovascular disease. Clinical and Experimental Pharmacology and Physiology, v. 27, p. 152–159, 2000.
MUSSATTO, S. I.; DRAGONE, G.; ROBERTO, I. C. Brewers’ spent grain: generation, characteristics and potential applications. Journal of Cereal Science, v. 43, n.1, p.1-14, 2006.
MUSSATTO, S. I.; DRAGONE, G.; ROBERTO, I. C. Ferulic and p-coumaric acids extraction by alkaline hydrolysis of brewer's spent grain. Industrial Crops and Products, v. 25, n. 2, p. 231–237, 2007.
MUSSATTO, S. I.; ROBERTO, I. C. Acid hydrolysis and fermentation of brewer’s spent grain to produce xylitol. Journal of the Science of Food and Agriculture, v. 85, n. 14, p. 2453–2460, 2005.
NAGASAKA, R. et al. Anti- inflammatory effects of hydroxycinnamic acid derivatives. Biochemical and Biophysical Research Communications, v. 358, p. 615–619, 2007.
NIEMI, P. et al. Characterization of lipids and lignans in brewer’s spent grain and its enzymatically extracted fraction. Journal of Agricultural and Food Chemistry, v. 60, n. 39, p. 9910-9917, 2012.
ÖZTÜRK, S. et al. Effects of brewers’ spent grains on the quality and dietary fibre content of cookies. Journal of the Institute of Brewing, v. 108, p. 23–27, 2002.
ÖZVURAL, E.B. et al. Utilization of brewer’s spent grain in the production of Frankfurters. International Journal of Food Science and Technology, v.44, p.1093-1099, 2009.
PIAZZON, A.; FORTE, M.; NARDINI, M. Characterization of phenolics content and antioxidant activity of different beer types.Journal of Agricultural Food Chemistry, v. 58, p. 10677–10683, 2010.
REIS, S. F.; ABU-GHANNAM, N. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain. LWT - Food Science and Technology, v. 55, p. 269-277, 2014.
ROBERTSON, J. A. et al. Profiling brewers’ spent grain for composition and microbial ecology at the site of production. LWT-Food Science and Technology, v. 43, p. 890–896, 2010.
ROUTRAY, W.; ORSAT, V. Microwave-assisted extraction of flavonoids: A review. Food and Bioprocess Technology, v. 5, n. 2, p. 409–424, 2012.
SAKAI, S. et al. Inhibitory effect of ferulic acid and isoferulic acid on the production of macrophage inflammatory protein-2 in response to respira- tory syncytialvirus infection in RAW264.7 cells. Mediators of Inflammation, v. 8, p. 173–175, 1999.
SANTOS, M. et al. Variability of brewer’s spent grain within a brewery. Food Chemistry, v. 80, p. 17–21, 2003.
SHAHIDI, F.; CHANDRASEKARA, A. Hydroxycinnamates and their in vitro and in vivo antioxidant activities. Phytochemistry Reviews, v. 9, p. 147–170, 2010.
SILVA, D. B. et al. BRS 180: cevada cervejeira para cultivo irrigado no Cerrado. Pesquisa Agropecuária Brasileira, v.35, p.1689‑1694, 2000.
SILVA, V. B. et al. Resíduo úmido de cervejaria na alimentação de cabras. Revista Brasileira de Zootecnia, v.39, n.7, p.1595-1599, 2010.
STALIKAS, C. D. Extraction, separation, and detection methods for phenolic acids and flavonoids. Journal of Separation Science, v. 30, p. 3268–3295, 2007.
STOJCESKA, V.; AINSWORTH, P. The effect of different enzyme son the quality of high-fibre enriched brewer’s spentgrain breads. Food Chemistry, v.110, p.865-872, 2008.
STOJCESKA, V.; AINSWORTH, P.; PLUNKETT, A.The recycling of brewer’s processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science, v. 47, p. 469-479, 2008.
SZWAJGIER, D. et al. The use of a novel ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids from brewer’s spent grain. Journal of the Institute of Brewing, v. 116, p. 293–303, 2010.
TREIMO, J. et al. Enzymatic solubilization of brewers’ spent grain by combined action of carbohydrases and peptidases. Journal of Agricultural Food Chemistry, v. 57, p. 3316–3324, 2009.
WATERS, D.M. et al. Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment. European Food Research and Technology, v.235, p.767–778, 2012.
XIROS, C. et al. Hydrolysis and fermentation of brewer’s spent grain by Neurosporacrassa. Bioresource Technology, v. 99, p. 5427–5435, 2008.
YOSHIDA, H.; KISUGI, R. Mechanisms of LDL oxidation. Clinica Chimica Acta, v. 411, p. 1875–1882, 2010.
ZHANG, G.; JUNMEI, W.; JINXIN, C. Analysis of b-glucan content in barley cultivars from different locations of China. Food Chemistry, v.79, p.51-254, 2002.
ZHAO, J.; TIAN, Z.; CHEN, L. Effects of deamidation on aggregation and emulsifying properties of barley glutelin. Food Chemistry, v.128, p.1029-1036, 2011.
