Jaff Ribeiro da Silva

Dr. Jaff Ribeiro da Silva

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Research Focus & Metrics

Academic Career Length

13Years (2014-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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Journal Article
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MSMariana Barros de Cerqueira Silva
Mariana Barros de Cerqueira Silva
BPBiane Philadelpho
Biane Philadelpho
JSJohnnie Santos
Johnnie Santos
VSVictória Souza
Victória Souza
CSCaio Souza
Caio Souza
Ederlan Souza FerreiraEderlan Souza Ferreira
Ederlan Souza Ferreira
In this study, in silico approaches are employed to investigate the binding mechanism of peptides derived from cowpea β-vignin and HMG-CoA reductase. With the obtained information, we designed synthetic peptides to evaluate their in vitro enzyme inhibitory activity. In vitro, the total protein extract and <3 kDa fraction, at 5000 µg, support this hypothesis (95% and 90% inhibition of HMG-CoA reductase, respectively). Ile-Ala-Phe, Gln-Gly-Phe, and Gln-Asp-Phe peptides were predicted to bind to the substrate binding site of HMGCR via HMG-CoAR. In silico, it was established that the mechanism of HMG-CoA reductase inhibition largely entailed mimicking the interactions of the decalin ring of simvastatin and via H-bonding; in vitro studies corroborated the predictions, whereby the HMG-CoA reductase activity was decreased by 69%, 77%, and 78%, respectively. Our results suggest that Ile-Ala-Phe, Gln-Gly-Phe, and Gln-Asp-Phe peptides derived from cowpea β-vignin have the potential to lower cholesterol synthesis through a statin-like regulation mechanism.

1 December 2018 in Food Packaging and Shelf Life
Verified
Journal Article
Closed access
PVPricila Veiga-Santos
Pricila Veiga-Santos
LSLuciana T. Silva
Luciana T. Silva
Carolina Oliveira de SouzaCarolina Oliveira de Souza
Carolina Oliveira de Souza
JSJaff Ribeiro da Silva
Jaff Ribeiro da Silva
Elaine Cabral-AlbuquerqueElaine Cabral-Albuquerque
Elaine Cabral-Albuquerque
JDJanice I. Druzian
Janice I. Druzian

1 December 2021 in Food Bioscience
Verified
Journal Article
Closed access
JSJaff Ribeiro da Silva
Jaff Ribeiro da Silva
MSMariana Barros de Cerqueira e Silva
Mariana Barros de Cerqueira e Silva
BPBiane Philadelpho
Biane Philadelpho
VSVictória Cruz de Souza
Victória Cruz de Souza
JSJohnnie Santos
Johnnie Santos
Eduardo CilliEduardo Cilli
Eduardo Cilli

1 January 2014 in Química Nova
Verified
Journal Article
Open access
TFTamiris V. B. Figueiredo
Tamiris V. B. Figueiredo
MCMárcio I. Campos
Márcio I. Campos
LSLuciane S. Sousa
Luciane S. Sousa
JSJaff Ribeiro da Silva
Jaff Ribeiro da Silva
JDJanice I. Druzian
Janice I. Druzian
The aim of this study was to evaluate the production of polyhydroxyalkanoates (PHAs) by fermentation of Crude Glycerin, a byproduct of the biodiesel industry, by Cupriavidus necator IPT 026, 027 and 028. The influence of fermentation time and temperature in shake flasks were evaluated. The highest PHA production (2.82 g L-1) occurred at 35 ºC for 72 h of fermentation. The melting and initial thermal degradation temperatures of this PHA were 177.9 ºC and 306.33 ºC, respectively, with 55% crystallinity. FTIR spectrum was similar to those reported in literature. The polymer obtained presented three different methyl esters of hydroxyalkanoates in its composition, with molecular weight of 630 kDa. Bacteria can use Crude Glycerin as an inexpensive substrate to produce value-added biodegradable products, such as PHA