Betanina e indicaxantina foram obtidas e purificadas e a hidrólise térmica de betanina foi investigada em diferentes pHs, concentrações de tampão, temperaturas e com a adição de sais. Para a decomposição de indicaxantina, foi realizado um estudo em diferentes pHs. Tampões acetato e citrato se mostraram adequados para estudos com betanina, dentro de sua faixa de tamponamento. Os experimentos realizados com tampão fosfato indicaram a ocorrência de catálise geral pelo íon fosfato presente no tampão. O efeito dos sais sobre a hidrólise de betanina foi investigado em pHs 3 e 6,2, com a adição de sais de sódio, amônio e sais cloretos. p-Toluenosulfonato de sódio, cloreto de amônio e cloreto tetrabutilamônio foram os sais que apresentaram maior efeito sobre a constante cinética observada de hidrólise de betanina. A hidrólise das duas betalaínas apresentou um comportamento semelhante com a variação do pH e o ajuste multiparamétrico dos dados sugere que a catálise básica específica é a principal responsável pela hidrólise de betanina e indicaxantina. Um modelo que sugere a abertura do anel 1,2,3,4-tetrahidropiridínico das betalaínas é proposto para explicar o efeito do pH sobre a constante cinética de decomposição determinada em meio ácido. / Betanin and indicaxanthin were obtained and purified and the thermal hydrolysis of betanin was investigated at different pH, buffer concentration, temperature and in the presence of different salts. For the decomposition of indicaxanthin, a study was conducted at different pHs. Acetate buffer and citrate buffer proved to be suitable for the study of betanin. The experiments carried out with phosphate buffer indicated the occurrence of general base catalysis by phosphate ion present in the buffer. The effect of salts on the betanin hydrolysis was investigated at pH 3 and 6.2 with the addition of sodium salts, ammonium salts and chlorides. Sodium p-toluenesulfonate, ammonium chloride and tetrabutylammonium chloride had the larger effects on the observed rate constant for the hydrolysis of betanin. The variation of pH resulted in similar hydrolysis profile for both betalains studied and multiparameter fitting of the data suggests that the specific base catalysis is primarily responsible for the hydrolysis of betanin and indicaxanthin. A model that suggests the opening of the 1,2,3,4-tetrahydropyridine ring of betalains is proposed to explain the effect of pH on the decomposition rate constant under acidic conditions.

Betanina e indicaxantina foram obtidas e purificadas e a hidrólise térmica de betanina foi investigada em diferentes pHs, concentrações de tampão, temperaturas e com a adição de sais. Para a decomposição de indicaxantina, foi realizado um estudo em diferentes pHs. Tampões acetato e citrato se mostraram adequados para estudos com betanina, dentro de sua faixa de tamponamento. Os experimentos realizados com tampão fosfato indicaram a ocorrência de catálise geral pelo íon fosfato presente no tampão. O efeito dos sais sobre a hidrólise de betanina foi investigado em pHs 3 e 6,2, com a adição de sais de sódio, amônio e sais cloretos. p-Toluenosulfonato de sódio, cloreto de amônio e cloreto tetrabutilamônio foram os sais que apresentaram maior efeito sobre a constante cinética observada de hidrólise de betanina. A hidrólise das duas betalaínas apresentou um comportamento semelhante com a variação do pH e o ajuste multiparamétrico dos dados sugere que a catálise básica específica é a principal responsável pela hidrólise de betanina e indicaxantina. Um modelo que sugere a abertura do anel 1,2,3,4-tetrahidropiridínico das betalaínas é proposto para explicar o efeito do pH sobre a constante cinética de decomposição determinada em meio ácido. / Betanin and indicaxanthin were obtained and purified and the thermal hydrolysis of betanin was investigated at different pH, buffer concentration, temperature and in the presence of different salts. For the decomposition of indicaxanthin, a study was conducted at different pHs. Acetate buffer and citrate buffer proved to be suitable for the study of betanin. The experiments carried out with phosphate buffer indicated the occurrence of general base catalysis by phosphate ion present in the buffer. The effect of salts on the betanin hydrolysis was investigated at pH 3 and 6.2 with the addition of sodium salts, ammonium salts and chlorides. Sodium p-toluenesulfonate, ammonium chloride and tetrabutylammonium chloride had the larger effects on the observed rate constant for the hydrolysis of betanin. The variation of pH resulted in similar hydrolysis profile for both betalains studied and multiparameter fitting of the data suggests that the specific base catalysis is primarily responsible for the hydrolysis of betanin and indicaxanthin. A model that suggests the opening of the 1,2,3,4-tetrahydropyridine ring of betalains is proposed to explain the effect of pH on the decomposition rate constant under acidic conditions.

Orientador: Lucia Regina Durrant / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-11T12:02:38Z (GMT). No. of bitstreams: 1 Marcolino_VanessaAparecida_D.pdf: 1303131 bytes, checksum: bb5fa5ac901737dfdb200522823c6649 (MD5) Previous issue date: 2008 / Resumo: A indústria de alimentos está crescendo muito nos últimos anos, e durante a observação de um alimento qualquer fica claro que o impacto visual causado pela cor sobrepõe-se aos demais. Este atributo é um dos mais importantes na comercialização dos alimentos e constitui critério de aceitação ou não do produto. A rejeição aos corantes sintéticos por motivos de saúde faz crescer a busca por corantes naturais que possam substituí-los adequadamente. Desta maneira o presente trabalho objetivou a formação de complexos entre corante e ciclodextrinas (CD) com o intuito de melhorar a solubilidade e a estabilidade de três corantes de interesse, a saber, curcumina, bixina e betanina, responsáveis por fornecer as colorações mais empregadas na indústria. Durante as análises ficou evidente que o método de co-precipitação, dentre os realizados, apresentou maiores indícios de formação de complexo, para os corantes curcumina e bixina sendo inviável para a betanina. Desta maneira estabeleceu-se um índice estequiométrico corante-ß-CD de 1:2 no caso da curcumina e de 1:1 para a bixina . A constante de formação aparente foi calculada e forneceu valores de 4x104 mol2.L2 para curcumina e de 3,34x102 mol2.L2 para bixina com valores de R2 iguais a 0,9982 e 0,9981 e possibilidade de complexação de 86,31 e de 78,4%, respectivamente. As análises térmicas de caracterização dos complexos, ou seja, termogravimetria e calorimetria diferencial de varredura, também comprovaram uma maior estabilidade para os complexos feitos pelo método de co-precipitação, já o método de RMN não foi conclusivo para nenhum dos corantes. Os testes de estabilidade demonstraram uma interferência bastante forte da luz na decomposição da bixina e sua complexação promoveu uma melhora significativa na manutenção da intensidade da cor. Para a curcumina percebeu-se que a luz não é o único fator que influencia no processo de descoloração do produto. Os testes instrumentais de cor comprovaram a maior capacidade colorante dos complexos frente ao corante puro. Os testes de análise instrumental de textura demonstraram que a inclusão do complexo na formulação do produto não altera suas características iniciais. Com relação à aplicação dos corantes em alimento, os estudos de análise sensorial demonstraram uma ótima aceitação para o queijo tipo minas frescal equivalente a uma nota média 6,7 numa escala hedônica de 7 pontos. Para o requeijão a aceitação também foi relevante apresentando uma nota média de 5,6. Foi possível observar que a aplicação em alimentos dos três corantes estudados levou a um incremento da coloração ao se usar um complexo na mesma concentração. Apesar disto o corante de beterraba foi o único que não apresentou dados satisfatórios quanto à possível formação do complexo, o que se deve em grande parte ao seu forte caráter hidrofílico / Abstract: The food industry has grown significantly in recent years, and when observing any type of food, it is clear that the visual impact caused by its color is more important than that caused by other factors. This attribute is one of the most important in the commercialization of foods and constitutes a criterion for the acceptance or non-acceptance of the product. The rejection of synthetic food colorants for health reasons has led to the search for natural food colorants that can adequately substitute them. In the light of this problem, the objective of the present study was to form complexes from colorants and cyclodextrins (CDs) with the aim of improving the solubility and stability of three particular colorants, namely: curcumin, bixin and betanin, which are the most frequently used colorants in the food industry. During the analyses it was found that, of the methods used, the coprecipitation method showed the best indications of complex formation for the curcumin and bixin colorants, although it was not viable for betanin. ß-CD-colorant stoichiometric ratios of 1:2 and 1:1 were established for curcumin and bixin, respectively. Apparent rate of formation was calculated, resulting in values of 4x104 mol2.L2 for curcumin and 3.34x102 mol2.L2 for bixin, with R2 values of 0.9982 and 0.9981, and chances of forming complexes of 86.31 and 78.4%, respectively. Thermic characterization analyses of the complexes, that is, differential scanning thermogravimetry and calorimetry, also showed greater stability for the complexes produced by the co-precipitation method. However, the NMR method was not conclusive for any of the colorants. Stability tests demonstrated that light influenced very strongly in the decomposition of bixin and that there was a significant improvement in the maintenance of its color intensity in its complex form. For curcumin, it was observed that light was not the only factor that affected the process of product discoloration. The instrumental color tests showed the complexes had a greater coloring capacity compared to the pure colorant. The instrumental texture tests demonstrated that the inclusion of the complex in the manufacture of products did not alter their initial characteristics. With regard to the application of the colorants in food, sensory analysis studies demonstrated excellent acceptance in a type of natural white cheese called Minas Frescal, achieving a mean score 6.7 on a hedonic scale of seven points. For cream cheese, acceptance was also good, receiving a mean score of 5.6. Increases in color were observed for all three complexes of the colorants when they were added to food in the same concentrations as the natural colorants. However, betanin (a pigment from beetroot) did not show satisfactory complex formation data, which was largely due to its strongly hydrophilic character / Doutorado / Doutor em Ciência de Alimentos

Au cours de cette thèse nous avons étudié les propriétés anticancéreuses du pigment majoritaire de la betterave rouge : la bétanine, ainsi que son mode d’action. Nos travaux reposent sur une approche pluridisciplinaire. Nous avons tout d’abord mis au point un protocole d’extraction et de purification de la bétanine à partir de betteraves rouges fraîches. Plusieurs étapes de purification se terminant par la séparation des molécules d’intérêt sur HPLC semi-préparative sont nécessaires à l’obtention de la bétanine à un degré de pureté de 90 %, une qualité d’extrait jusqu’à présent inégalé. Nous avons ensuite évalué l’effet cytotoxique de notre extrait sur cellules cancéreuses. Nous avons pu démontrer son innocuité sur cellules non cancéreuses et identifier les voies de signalisation pouvant être impliquées. Nous avons ainsi pu avancer des pistes concernant le mode d’action de la bétanine sur les cellules, mais également soumettre pour la première fois l’idée d’une implication de l’autophagie dans la mort cellulaire induite par la bétanine. Enfin, nous avons montré, par des techniques d’analyse biophysique aux interfaces appliquées aux membranes cellulaires et biomimétiques, qu’indépendamment de son insertion jusqu’au cœur hydrophobe des membranes, la bétanine n’influait pas sur la fluidité et la perméabilité membranaire. Ce travail exploratoire confirme l’intérêt à porter à la bétanine qui, compte tenu de sa haute biodisponibilité, présente de nombreuses applications thérapeutiques potentielles. / During this thesis we studied the anticancer properties of the major beetroot’s pigment: betanin. Our work is based on a multidisciplinary approach.First we developed a protocol for the extraction and the purification of betanin from fresh beetroots. Several purification steps ended by separation in semi-preparative HPLC are required to obtain a betanin at 90 % pure, which is the highest purity ever recorded. Then we assessed the cytotoxic effect of our extract on cancer cells and its safety on non-cancer cells. By identifying the signaling pathways that might be involved in these effects, we were thus able to suggest ways concerning the mode of action of betanin on cells, but also propose, for the first time, the idea of an involvement of autophagy in cell death induced by betanin. Finally, we have shown by interfacial biophysical techniques applied on cell and biomimetic membranes that, regarless to its deep insertion in the hydrophobic core of the lipid bilayer, betanin did not affect the physical properties of the membrane such as its fluidity or its permability.This scoping study confirms the interest to bring to betanin which, given its high bioavailability, has many potential therapeutic applications.

Dans cette thèse, nous avons démontré la faisabilité de la préparation de polymères à empreinte moléculaires (MIP) hautement sélectifs pour la reconnaissance dans des matrices aqueuses complexes avec des applications dans les cosmétiques et en technologie alimentaire. Les MIP (de l'anglais molecularly imprinted polymers) sont des récepteurs synthétiques comparables aux anticorps, qui sont synthétisés par co-polymérisation de monomères fonctionnels et réticulants en présence d'un gabarit moléculaire. Leurs propriétés de reconnaissance moléculaire, associées à leur grande stabilité, robustesse mécanique, faible coût et leur synthèse facile les rendent extrêmement intéressants comme matériaux de capture sélective, avec des applications dans les séparations analytiques, la détection et la vectorisation des médicaments. Cependant, leur reconnaissance sélective dans des milieux aqueux reste toujours problématique et c'est l'une des raisons de leur expansion commerciale restreinte. Dans une première partie, nous avons développé un MIP fonctionnant en milieu aqueux pour son application comme ingrédient actif dans un déodorant. Les odeurs corporelles sont principalement dues à des acides gras volatils générés à partir de leurs précurseurs, des conjugués de glutamine par des enzymes hydrolytiques produites à partir de bactéries présentes sur la peau. La plupart des anti-transpirants et des déodorants actuellement commercialisés contiennent des sels d'aluminium et des agents antibactériens non spécifiques, respectivement. Cependant, l'utilisation extrêmement étendue de ces produits nécessite des solutions alternatives en ce qui concerne divers problèmes (environnement, respect de l'écosystème de la peau, toxicité, etc.). Pour cette raison, un MIP a été synthétisé pour capturer les précurseurs conjugués de glutamine afin qu'ils ne soient plus disponibles aux bactéries, empêchant ainsi leur transformation en composés malodorants. Afin de générer des liaisons sélectifs dans des environnements aqueux, un monomère à base d'amidinium qui peut former une interaction électrostatique stoechiométrique forte avec les groupes carboxyle sur le gabarit moléculaire a été synthétisé. Le MIP, mélangé dans une formulation dermo-cosmétique, pourrait capter sélectivement les précurseurs conjugués de glutamine, au milieu d'une multitude d'autres molécules présentes dans la sueur humaine. En outre, le MIP n’affecte pas les bactéries de la peau, ouvrant la voie à des déodorants innovateurs de nouvelle génération, moins problématiques pour la santé. Dans une deuxième partie, nous avons développé une procédure rapide et efficace basée sur l'extraction en phase solide à empreinte moléculaire (MISPE) pour la purification sélective de la bétanine et de son stéréoisomère l’isobétanine à partir d'extraits de betterave. La bétanine est un pigment naturel ayant un fort pouvoir antioxydant et dont les propriétés pharmacologiques sont de plus en plus étudiées. Ce pigment est actuellement utilisé comme simple colorant alimentaire. Dans notre étude, l'acide dipicolinique a été utilisé comme gabarit moléculaire pour la synthèse de MIP, en raison de sa similarité structurelle avec le groupe chromophore de la bétanine. Les procédures MISPE ont été optimisées permettant l'élimination presque complète des glucides issus de la matrice végétale ainsi que la majorité des protéines, ce qui permet d'obtenir un rendement élevé d'extraction de la bétanine / isobétanine en une seule étape. De plus, toute la procédure d'extraction a été réalisée dans des solvants respectueux de l'environnement, tels que l'éthanol ou l'eau. Pour conclure, nous sommes convaincus que ce travail pave le chemin au développement d'une nouvelle génération des MIP fonctionnant en milieu aqueux avec des propriétés de reconnaissance améliorées dans des environnements complexes, qui pourra s'appliquer également à d'autres domaines biotechnologiques et biomédicaux. / In this thesis, we have demonstrated the feasibility of preparing highly selective molecularly imprinted polymers (MIPs) for recognition in complex aqueous matrices with applications in cosmetics and food technology. MIPs are synthetic tailor-made receptors, with binding affinities and specificities comparable to those of natural antibodies. Their molecular recognition properties, combined with their high stability, mechanical robustness, low cost and easy synthesis make them extremely attractive as selective capture materials with applications in analytical and preparative separations, sensing and drug delivery, among others. However, their selective recognition in aqueous samples still remains problematic and is one of the reasons for their so far lilited commercial expansion. In the first part, we developed a water compatible MIP for its application as an active ingredient in a deodorant. Body odors are mainly due to volatile fatty acids generated from their glutamine conjugate precursors by hydrolytic enzymes from bacteria present on the skin. Most currently marketed anti-perspirants and deodorants contain, respectively aluminum salts and unspecific antibacterials. However, the extremely wide use of these products requires alternative solutions with regard to various problems (environmental, respect of skin ecosystem, toxicity, etc.). For this reason, a MIP was developed to capture the glutamine conjugate precursors so that they are no longer available to the bacteria, thus preventing their transformation to malodorous compounds. In order to generate binding selectivity in aqueous environments, an amidinium-based monomer which can form a strong stoichiometric electrostatic interaction with the carboxyl groups on the template, was synthesized. The MIP, blended in a dermo-cosmetic formulation, could capture selectively the glutamine precursors, amidst a multitude of other molecules present in human sweat. Furthermore, the MIP did not affect the skin bacteria, paving the way to an innovative and 'safer ' future-generation deodorant. In the second part, we developed a fast and efficient procedure based on molecularly imprinted solid­ phase extraction (MISPE) for the selective clean-up of betanin and its stereoisomer isobetanin from red beetroot extracts. Betanin is a natural pigment with significant antioxidant and biological activities currently used as food colorant. Dipicolinic acid was used as template for the MIP synthesis, because of its structural similarity to the chromophore group of betanin The MISPE procedures were optimized allowing the almost complete removal of carbohydrates and the majority of proteins, resulting in high extraction recovery of betanin / isobetanin in a single step. Moreover, the whole extraction procedure was performed in environmentally friendly solvents with either ethanol or water. To conclude, we believe that this study paves the way towards the development of a new generation of water compatible MIPs with improved recognition properties in highly complex aqueous environments, and should be applicable to other biotechnological and biomedical areas as well.