ABSTRACT
ABSTRACT Leishmania infantum is an etiologic agent of visceral leishmaniasis. This disease is a neglected disease that can be fatal if not treated and additionally, the few therapeutic option present several drawbacks, including difficult route of administration and toxicity, which turn the search for new therapeutic alternatives necessary. Herein, we evaluated the leishmanicidal in vitro activity of the solanum extract from Solanum lycocarpum A. St.-Hil., Solanaceae, and the isolated alkaloids solasodine, solamargine and solasonine against promastigotes and intracellular amastigotes of L. infantum. Solasodine (IC50-pro = 4.7 µg/ml; IC50-ama = 10.8 µg/ml) and solamargine (IC50-pro = 8.1 µg/ml; IC50-ama = 3.0 µg/ml) exhibited interesting leishmanicidal ativity. Solasonine was approximately four-times (Selective Index 3.7) more selective to the parasite than to the host cells. This data suggest that solasonine might be considered as a potential drug candidate for leishmaniasis treatment.
ABSTRACT
The essential oil obtained by hydrodistillation from dry leaves of Capsicodendron dinisii (Schwancke) was analyzed using gas chromatography (GC) and gas chromatography/mass (GC/MS) spectrometry. According to GC and GC/MS analysis, the essential oil is mostly composed of sesquiterpene hydrocarbons (69.7 percent) and oxygenated sesquiterpenes (22.6 percent). Bicyclogermacrene (30.8 percent), E-caryophyllene (17.2 percent), spathulenol (13.5 percent) and germacrene D (7.6 percent) were the principal components identified in the essential oil.
El aceite esencial obtenido por hidrodestilación de hojas secas de Capsicodendron dinisii (Schwancke) se analizó mediante cromatografía de gases y cromatografía de gases/espectrometría de masas. De acuerdo con los análisis, el aceite esencial contiene un 69,7 por ciento de sesquiterpenos hidrocarbonados y 22,6 por ciento de sesquiterpenos oxigenados. Bicyclogermacreno (30.8 por ciento), E-cariofileno (17.2 por ciento), espathulenol (13.5 por ciento) and germacreno D (7.6 por ciento) fueron los componentes principales identificados en el aceite esencial.
Subject(s)
Oils, Volatile/chemistry , Magnoliopsida/chemistry , Plant Leaves/chemistry , Sesquiterpenes/analysis , Brazil , Chromatography, Gas , Gas Chromatography-Mass SpectrometryABSTRACT
Background: The properties of plants with food preservation potential are well known since the antiquity.In recent years, the use of herbs and spices to improve the sensory characteristics and to extendthe shelf-life of foods has been growing. Objectives: To compare oregano (Origanum vulgare L.) and sage(Salvia officinalis L.) as a natural antioxidant in balls of chicken breast and added 0.50% salt. Methods:Samples of chicken meatballs were pre-cooked for 8 minutes in a water bath at 80o C, and packaged inpolyethylene bags with three layers, specific for vacuum cooking and high temperatures. The sampleswere separated into three groups: control (just salt), 0.10% oregano (dry plant) and sage 0.10% (dry plant),stored at -20o C for 144 hours. The tests to verify the formation of hexanal in samples were performedin the period of 0, 48, 96 and 144 hours of refrigerated storage. The determination of hexanal, extractedby micro-extraction (headspace solid phase micro-extraction - HS-SPME), was used as an indicator ofthe lipid oxidation of the samples. The analysis was conducted by a gas chromatograph coupled witha mass detector (GC-MS). The method was evaluated according to the validation parameters such aslinearity, repeatability and detection limit. The extraction was conducted at 70o C using a fiber (DVD/ CAR / PDMS) exposed for 20 minutes in the headspace after 5 minutes of equilibrium between thesample and the headspace. Results: Samples added 0.10% oregano or sage had effective protection in thedevelopment of hexanal, compared to control samples. The development of hexanal was significantlyhigher in the control samples, 34 Êg of hexanal/100 g of sample at the beginning and 280 Êg/100 g sampleat the end of refrigerated storage...