https://tede.unioeste.br/handle/tede/514 Sun, 06 Sep 2026 09:39:03 GMT 2026-09-06T09:39:03Z https://tede.unioeste.br/handle/tede/8634 Title: Caulobacter crescentus: Superexpressão homóloga do gene xynA1 e aplicação do extrato enzimático enriquecido com a Xilanase I em panificação Autor: Simioni, Bruna Primeiro orientador: Simão, Rita de Cássia Garcia Abstract: Exploration of microbial diversity along with genetic engineering allows the use and optimization of enzyme sources for use in the biotechnology industry. Analysis of the sequenced genome of Caulobacter crescentus demonstrates that it has numerous genes induced by agroindustrial residues and biomass, which encode enzymes used in industrial processes, including cellulases, xylanases and five different β-xylosidases. These enzymes are part of a growing demand in various industrial sectors, such as baking, paper clarification, fabric layering, animal feed, among others. In the present work, the mutant C. crescentus strain that overexpresses the xynA1 gene (CCNA_02894) encoding a bacterial endo-1-β xylanase (EC: 3.2.1.8) was created. The xynA1 gene was subcloned into the pAS22 vector, which features an xylose-inducible promoter that replaced the original xynA1 gene promoter, leading to an increase of more than 20 copies of the cloned gene product per bacterial cell. The conditional mutant obtained was named BS-xynA1 and grown in minimal medium M2 supplemented with xylose 0.3% (w/v) addition of different agro-indurstrial residues. The highest extracellular xylanase activity was 17.22 U mL-1 and specific activity 278.64 U mg-1 after 18 hours of bacterial growth in the presence of 0.2% (w / v) corn straw. Aliquots of crude enzyme extract with this high specific activity were used in the different tests applicability of biotechnological processes in regional flour industry baking laboratory. In baking tests, enzymatic addition reduced beating time by 9% and increased bread height by 18.2% compared to control, in addition to improving alveolar structure formation. In alveograph tests the enzymatic addition generated an increase of the following parameters compared to the controls: 18.8% increase in mass extensibility; 8.3% increase in mass deformation energy, showing an increase in mass force; and 5.2% increase in elasticity; In addition, the enzymatic addition also led to a 6.0% reduction in toughness and a 20.6% reduction in the toughness/elasticity ratio in relation to the control, demonstrating the decrease in mass stiffness by enzyme action. With the results of the analysis it was concluded that the enzyme extract containing xylanase I has applicability as a processing aid in the bakery industry because of its ability to improve the rheological characteristics of the dough, increasing the bread volume and improving the alveolar structure of the crumb. To our knowledge to date, this is the first time that xylanase I produced by homologous expression in C. crescentus has been successfully used in the bakery industry. This was made possible by the unpublished strain C. crescentus BS-xynA1. Publisher: Universidade Estadual do Oeste do Paraná Tipo do documento: Dissertação Tue, 21 Jan 2020 00:00:00 GMT https://tede.unioeste.br/handle/tede/8634 2020-01-21T00:00:00Z https://tede.unioeste.br/handle/tede/8625 Title: Caracterização de diferentes frações derivadas do Pinhão (Araucaria angustifolia) e suas aplicações para o desenvolvimento de produtos Autor: Lauer, Alan Primeiro orientador: Fariña, Luciana Oliveira de Abstract: Currently, it is a growing search for the development of new products, both by the food and pharmaceutical industries, with the application of unconventional raw materials. There are regional products with great potential for use, not yet fully explored, such as the pine nut, Araucaria angustifolia seed. Driven by the valorization of the use of products with natural origin, without the use of pesticides and that present regionalization characteristics, that value the small producers and the sustainable extractivism, the present work aimed to study different ways of using the Araucaria’s pine for production of new products, increasing their consumption. Thus, two different production processes of pine nut flour (raw and cooked) were developed with the purpose of increasing the useful life of this raw material. From these flours was developed a fermented milk plus Lactobacillus acidophilus that presented good nutritional quality and acceptance with the consuming public (grade 7.68 in the hedonic evaluation). It was also developed a creamy cheese plus cooked pine nut flour with innovative characteristics, combining the benefits of cheese and pine nuts, which presented good acceptance (grade 2.60 - preference attribution test). Both products were considered strong candidates for industrial scale production, with commercialization as innovative products. As a proposal for the complete use of the raw material, the pinion bark, a waste product, was used to produce aqueous and hydroalcoholic extracts, which were lyophilized and used to evaluate their antimicrobial action, showing satisfactory results against Staphylococcus aureus strains. (aqueous-17.0I cm, hydroalcoholic-14.0R cm) proving to be a promising product as an antimicrobial phytotherapic. With this work it was possible to develop products with innovative and potential characteristics for countless future applications. Publisher: Universidade Estadual do Oeste do Paraná Tipo do documento: Dissertação Wed, 25 Sep 2019 00:00:00 GMT https://tede.unioeste.br/handle/tede/8625 2019-09-25T00:00:00Z https://tede.unioeste.br/handle/tede/8611 Title: Desenvolvimento de um simbiótico com base de biomassa de banana verde Autor: Picoli, Leticia Saifert Primeiro orientador: Corrêa, Juliana Moço Abstract: Functional food with symbiotic characteristics enrich the diet with prebiotic substances. It means that non-digested substances that upon reaching the colon, are selectively metabolized by a limited number of beneficial bacteria, which alter the colon by generating a healthy bacterial flora and of living microorganisms (probiotics) capable of surviving the passage through the gastrointestinal tract. Banana (Musa sp), when still green, is a fruit rich in resistant starch (SR), a starch fraction that does not provide free glucose to the body and resists to the enzymatic digestion in the small intestine. Resistant starch when fermented in large intestine, mainly by the bifidobacteria, produces gases and fatty acids of short chain, presenting behavior similar to the dietary fiber, found in the prebiotics. Aiming the development of new alternatives of symbiotic products, this paper has developed a symbiotic with green banana basis. In order to explore green banana biomass potential as a possible prebiotic, were analysed the bromatological characteristics such as pH, acidity, moisture and ashes, phytochemical identification through the visual identification test of phenolic compounds, Shinoda test, quantitative test of total phenols the Folin Ciocalteau, extraction of carotenoids by the combination of acetone/petroleum ether and acetone / hexane solvents, as well as quantification by spectrophotometer with reading at 450 nm. The antioxidant activity was evaluated by the 2,2-diphenyl-2 picrylhydrazyl (DPPH) test and the ABTS free radical capture capacity. Five varieties of green banana were used for the production of biomass. The results have presented that the biomass produced with the apple variety has the highest antioxidant percentage with 91.96% in DPPH and 87.46% in ABTS, physico-chemical and phytochemical results show that even after the cooking process, the presence of vitamins, phenolic compounds and carotenoids remain present. The study also resulted in a symbiotic commercial product in the form of a green banana biomass based gelatinous gum where the antioxidant capacity of 68.19% for Bifidobacterium enriched gum and 22.28% for gum enriched with Lactobacillus. Publisher: Universidade Estadual do Oeste do Paraná Tipo do documento: Dissertação Fri, 03 May 2019 00:00:00 GMT https://tede.unioeste.br/handle/tede/8611 2019-05-03T00:00:00Z https://tede.unioeste.br/handle/tede/8610 Title: Atividade antioxidante de sementes de Eugenia involucrata dc. e potencial aplicação cosmética Autor: Cherubim, Débora Jackeline de Lima Primeiro orientador: Lucca, Rosemeire Aparecida da Silva de Abstract: In the XXI century, the valorization of Brazilian biodiversity and the commitment to sustainable development has stimulated the preference for products of natural sources as an alternative to the use of synthetic products. In this scenario, the plant extratcs application in cosmetic formulations is a promising trends in the market, which demands new sustainable and economical sources for functional raw materials. The Eugenia involucrate DC. is a native plant to southern Brasil region, belonging to the Myrtaceae family. This genus stands out because it has a large amount of phenolic compounds in its composition, with proven antimicrobial, anti inflammatory and antioxidant capacity. The objective of this study was to evaluate the antioxidant activity and the phenolic composition of aqueous and hydroalcoholic extracts obtained from the Eugenia involucrata seeds, as well as to apply the obtained extract in a cosmetic formulation. The study included Folin-Ciocalteau reducing capacity, DPPH and ABTS to determine the antioxidant activity and antimicrobial activity by the disc-diffusion method. Toxicity was determined by hemolytic assay, hen’s egg test - chorioallantoic membrane (HET-CAM) and Artemia salina assay. The stability studies were evaluated according to the Stability Guide for Cosmetic Products. In general, the hydroalcoholic extract presented the best results, with a highest content of phenols (116,3 ± 0,6 mg EAG/g), expressive antioxidant capacity (IC50 around 0.06 mg/ml) and significant antimicrobial activity. The results demonstrated a not significant toxicity in human erythrocytes, CAM and Artemia salina. In relation to the cosmetic application, the formulations containing the extracts presented superior activity to those containing the synthetic antioxidant. It was concluded that the hydroalcoholic extract presents as a promising antioxidant, since it demonstrated absence of toxicity, low irritability potential and relevant antioxidant effect when applied to the cosmetic formulation, besides maintenance of organoleptic and physicochemical characteristics practically unchanged during stability studies. Publisher: Universidade Estadual do Oeste do Paraná Tipo do documento: Dissertação Tue, 26 Mar 2019 00:00:00 GMT https://tede.unioeste.br/handle/tede/8610 2019-03-26T00:00:00Z