Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/200109
Type: Artigo de periódico
Title: Hyaluronic Acid Depolymerization By Ascorbate-redox Effects On Solid State Cultivation Of Streptococcus Zooepidemicus In Cashew Apple Fruit Bagasse.
Author: de Macedo, André Casimiro
Santana, Maria Helena Andrade
Abstract: The cashew fruit (Anacardium occidentale L.) has been used as a promising agricultural resource for the production of low-molecular weight (M(W)) hyaluronic acid (HA) (10(4)-10(5) Da). The cashew juice is a rich source of vitamin C containing, 1.2-2.0 g L(-1). This work explores the effects of the initial concentration of the ascorbate on the solid fermentation of the juice-moisturized bagasse from the cashew apple fruit. The results show that the M(W) reduction of HA is proportional to the initial ascorbate concentration. The presence of ascorbate did not influence the Streptococcus zooepidemicus metabolism. However, the HA productivity was increased from 0.18 to 0.28 mg g(-1) h(-1) when the ascorbate concentration ranged from 1.7 to 10 mg mL(-1). These findings contribute to the controlled production of HA in a low M(W) range, which is important in cell signalization, angiogenesis and nanoparticles production.
Subject: Anacardium
Ascorbic Acid
Cellulose
Fermentation
Hyaluronic Acid
Hydrolysis
Molecular Weight
Oxidation-reduction
Streptococcus Equi
Rights: fechado
Identifier DOI: 10.1007/s11274-012-1028-z
Address: http://www.ncbi.nlm.nih.gov/pubmed/22806044
Date Issue: 2012
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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