Abstract
Kefir is a microbial complex capable of producing biofilms. This study aims to obtain biofilms associated with hydroethanolic extract of Euterpe oleracea Mart. (BEHEEo) as fixing method of recovery anthocyanins in kefir biofilm. Thus, BEHEEo formation kinetics was made at different concentrations of aqueous extract of E. oleracea, of kefir grains (KG) and of brown sugar (BS). Thereafter, macro and microelements of BEHEEo were determined; the rheological and structural characteristics were analyzed using atomic force microscopy (AFM), and anthocyanins dosage in BEHEEo was obtained. The best concentration of BS to form BEHEEo was 40 g/l with 100 ml of EHEEo (12.62±0.16 g), as well as a release of the BEHEEo anthocyanins occurring after 5 min (4.3±0.6 mg/100 g) with maximum peak at 60 min (20.8±0.3). The concentration of calcium iron and magnesium was 0.089, 0.1740 and 0.1808 mg/kg, respectively, indicating the concentration of Zn2+ which was 0.533 mg/kg. The AFM analysis revealed differences in the peaks of roughness depending on the concentration of kefir grains, with presence of Lactobacillus and yeast. The concentration of anthocyanins in BEHEEo two years after the incorporation was 26 mg/100 g. Therefore, it is suggested that the BEHEEo incorporating EHEEo anthocyanins has potential for therapeutic applications in several pathologies necessary for antioxidative processes. Key words: Biofilms, kefir, açaí, Euterpe oleracea Mart., anthocyanins, atomic force microscopy (AFM).
Highlights
Kefir is a beverage produced by fermenting substrates such as milk or sugar water by kefir grains (Rodrigues et al, 2005; Laureys and De Vuyst, 2014)
Among many strategies used for the study of biofilms, the one that is more highlighted is the use of the Atomic Force Microscopy (AFM), which allows measurement of the interaction forces between cells or cell-cell interactions (Dufrêne, 2015)
This study aims to obtain kefir biofilms associated with aqueous extract of E. oleracea (EHEEo) as means of fixation and future use of anthocyanins
Summary
Kefir is a beverage produced by fermenting substrates such as milk or sugar water by kefir grains (Rodrigues et al, 2005; Laureys and De Vuyst, 2014). There is a predominance of Lactobacillus which has high catabolic de Oliveira et al. When growing kefir in water for more than twenty days, there is the formation of biofilms with therapeutic properties against pathogenic organisms. These biofilms are surfaces with a high rate of structural organization associated with bacterial colonies held together by a polymer secreted by their cells, which is called extracellular polymeric substance (EPS) (Watnick and Kolter, 2000, Donlan, 2002; Zhang et al, 2015). Among many strategies used for the study of biofilms, the one that is more highlighted is the use of the Atomic Force Microscopy (AFM), which allows measurement of the interaction forces between cells or cell-cell interactions (Dufrêne, 2015)
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