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Eleni Gomes

Other affiliations: University of São Paulo
Bio: Eleni Gomes is an academic researcher from Sao Paulo State University. The author has contributed to research in topics: Xylanase & Solid-state fermentation. The author has an hindex of 40, co-authored 183 publications receiving 5603 citations. Previous affiliations of Eleni Gomes include University of São Paulo.


Papers
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Journal ArticleDOI
TL;DR: Heptyl dihydroxybenzoates (compounds 4, 16 and 28) are promising anti-Xcc agents which may serve as an alternative for the control of citrus canker.
Abstract: Xanthomonas citri subsp. citri (Xcc) causes citrus canker, affecting sweet orange-producing areas around the world. The current chemical treatment available for this disease is based on cupric compounds. For this reason, the objective of this study was to design antibacterial agents. In order to do this, we analyzed the anti-Xcc activity of 36 alkyl dihydroxybenzoates and we found 14 active compounds. Among them, three esters with the lowest minimum inhibitory concentration values were selected; compounds 4 (52 μM), 16 (80 μM) and 28 (88 μM). Our study demonstrated that alkyl dihydroxybenzoates cause a delay in the exponential phase. The permeability capacity of alkyl dihydroxybenzoates in a quarter of MIC was compared to nisin (positive control). Compound 28 was the most effective (93.8), compared to compound 16 (41.3) and compound 4 (13.9) by percentage values. Finally, all three compounds showed inhibition of FtsZ GTPase activity, and promoted changes in protofilaments, leading to depolymerization, which prevents bacterial cell division. In conclusion, heptyl dihydroxybenzoates (compounds 4, 16 and 28) are promising anti-Xcc agents which may serve as an alternative for the control of citrus canker.

512 citations

Journal ArticleDOI
TL;DR: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP
Abstract: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP

284 citations

Journal ArticleDOI
TL;DR: In this paper, a review provides an overview of variables to be considered in the utilization of fungal plant-depolymerizing enzymes produced by solid-state fermentation from agricultural production residues in Brazil.

228 citations

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TL;DR: One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source and indicated that five strains of Bacillus sp produced high quantities of the enzyme.
Abstract: One hundred sixty eight bacterial strains, isolated from soil and samples of vegetablein decomposition, were screened for the use of citrus pectin as the sole carbon source.102 were positive for pectinase depolymerization in assay plates as evidenced by clearhydrolization halos. Among them, 30% presented considerable pectinolytic activity.The cultivation of these strains by submerged and semi-solid fermentation forpolygalacturonase production indicated that five strains of Bacillus sp produced highquantities of the enzyme. The physico-chemical characteristics, such as optimum pHof 6.0 Œ 7.0, optimum temperatures between 45 o C and 55”C, stability at temperaturesabove 40”C and in neutral and alkaline pH, were determined.Key words: Bacillus sp, polygalacturonase, pectinolytic activityINTRODUCTIONMany plant-pathogenic bacteria and fungi areknown to produce pectolytic enzymes useful forinvading host tissues. Moreover, theses enzymes areessential in the decay of dead plant material bynonpathogenic microorganisms and thus assist inrecycling carbon compounds in the biosphere (2).Pectinases include depolymerizing anddemethoxylating enzymes. Depolymerizing enzymesare polygalacturonase (EC 3.2.1), which cleaves theα-1,4 glycosidic bonds between two galacturonicacid residues, and pectin-lyase (EC 4.2.2), whichcatalyses a β-elimination reaction between twomethylated residues (3). De-esterifying enzymesinclude pectin-esterase (EC 3.1.1), which catalysesthe demethoxylation of methylated pectin,producing methanol and pectin (20).Preparations containing pectin-degradingenzymes have been extensively used to improve thestability of fruit and vegetable nectars and in theclarification of fruit juices and wines (5, 13, 21, 23,24). Currently, they are widely used in industry forretting of natural fibers and extraction of oils fromvegetable and citrus peels (4, 6).The enzymes preparations used in the foodindustry are of fungal origin because fungi are potentproducers of pectic enzymes and the optimal pH offungal enzymes is very close to the pH of many fruitjuices, which range from pH 3,0 to 5,5 (26). Suchpreparations are not suited for production ofvegetable purOes or other preparations in which pH

182 citations

Journal ArticleDOI
TL;DR: Pectin lyase and polygalacturonase production by newly isolated Penicillium viridicatum strain Rfc3 was carried out by means of solid state fermentation using orange bagasse, corn tegument, wheat bran and mango and banana peels as carbon sources as mentioned in this paper.

161 citations


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TL;DR: This book by a teacher of statistics (as well as a consultant for "experimenters") is a comprehensive study of the philosophical background for the statistical design of experiment.
Abstract: THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

13,333 citations

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TL;DR: Pectinases are one of the most widely distributed enzymes in bacteria, fungi and plants as discussed by the authors, and they have a share of 25% in the global sales of food enzymes.

975 citations

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TL;DR: This review summarizes current knowledge on the bioactivities of grape phenolics and describes the extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity.
Abstract: The dietary consumption of grape and its products is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds in grape. Anthocyanins, flavanols, flavonols and resveratrol are the most important grape polyphenols because they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, antiaging and antimicrobial properties. This review summarizes current knowledge on the bioactivities of grape phenolics. The extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity also are included.

868 citations

Journal ArticleDOI
TL;DR: The most commonly used technologies for the treatment and valorization of the organic fraction of municipal solid waste (MSW) are composting and anaerobic digestion (AD) as discussed by the authors.

752 citations