Iglesias de Lacerda Bezerra

ORCID: 0000-0003-0885-5831
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About
Contact & Profiles
Research Areas
  • Polysaccharides and Plant Cell Walls
  • Fermentation and Sensory Analysis
  • Polysaccharides Composition and Applications
  • Horticultural and Viticultural Research
  • Ginseng Biological Effects and Applications
  • Phytochemistry and Biological Activities
  • Fungal Biology and Applications
  • Seaweed-derived Bioactive Compounds
  • Pharmacological Effects of Natural Compounds
  • Cell death mechanisms and regulation
  • Phytochemicals and Antioxidant Activities
  • Bee Products Chemical Analysis
  • Metabolism, Diabetes, and Cancer
  • Diet, Metabolism, and Disease

Universidade Federal do Paraná
2016-2024

The structural characterization of the polysaccharides and in vitro anti-inflammatory properties Cabernet Franc (WCF), Sauvignon (WCS) Blanc (WSB) wines were studied for first time this work. gave rise to three fractions polysaccharides, namely (WCF) 0.16%, 0.05% 0.02%; highest one was chosen isolation (WCF). It identified presence mannan, formed by a sequence α-d-Manp (1 → 6)-linked side chains O-2 substituted α-d-mannan 2)-linked; type II arabinogalactan, 3)-linked β-d-Galp main chain, at...

10.1016/j.carbpol.2017.12.082 article EN publisher-specific-oa Carbohydrate Polymers 2018-01-02

Polysaccharides are substances that modify the biological response to several stressors. The present study investigated antitumor activity of soluble fraction polysaccharides (SFP), extracted from cabernet franc red wine, in Walker-256 tumor-bearing rats. monosaccharide composition had a complex mixture, suggesting presence arabinoglactans, mannans, and pectins. Treatment with SFP (30 60 mg/kg, oral) for 14 days significantly reduced tumor weight volume compared controls. mg/kg blood...

10.1016/j.carbpol.2016.12.047 article EN publisher-specific-oa Carbohydrate Polymers 2016-12-21

Winemaking production is old knowledge of the combination saccharification and fermentation processes. During process, ethanol concentration one main key parameters that provides quality wine linked to consumption carbohydrates present in wine. In this work was determined better time, where retains its highest a higher polysaccharides Bordo Vitis labrusca by 1D 2D NMR measurements. The study information on polysaccharide content for improving features control winemaking. Moreover, following...

10.2139/ssrn.4637338 preprint EN 2023-01-01
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