Avaliação das atividades antioxidantes de exopolissacarídeos (EPS) produzidos a partir de Enterococcus sp. isolado de queijo coalho artesanal

Abstract

Exopolysaccharides (EPS) are macromolecules produced by different microorganisms, including lactic acid bacteria (LAB), as probiotic strains of Enterococcus. These have, in addition to bioactive properties, such as antioxidants, which neutralize oxidative stress in the host and reduce the use of artificial products harmful to health, proven therapeutic efficacy and high availability, are also indicated for several biotechnological applications. In this scenario, trends in healthy food consumption open new perspectives for the application of biopolymers such as EPS produced by BAL as additives and functional ingredients. Therefore, the objective was to produce, extract and evaluate the antioxidant activities of EPS produced by Enterococcus sp. isolated from artisanal coalho cheese from the State of Pernambuco, by scavenging the radicals: 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic (ABTS) and superoxide, through tests carried out in the laboratory, using EPS at the following concentrations: 0.2 0.5 1 1.5 and 2 mg/mL. The results obtained were applied in mathematical equations, according to each method used, and compared with ascorbic acid as a positive control. In addition, the mean and standard deviation were used for the ANOVA test with a significance of p < 0.05. Among the results found, it is remarkable the antioxidant activities developed by EPS 133v through its ability to eliminate free radicals. The DPPH radical reached a minimum of 16% (0.2 mg/mL) and in the maximum fraction (2 mg/mL) 27% of scavenging capacity, ABTS and superoxide presented a minimum of 56% and 42% and the maximum of 72% and 47%, respectively, however, the hydroxyl radical showed scavenging capacity only at the maximum concentration (2 mg/mL). Therefore, it is noticeable that the EPS 133v of Enterococcus sp. has high exploration potential for the development of functional food ingredients or additives with economic and health benefits.