ABSTRACT
Lemon balm (Melissa officinalis) is a plant in the family of Lamiaceae. In Mexican traditional medicine it is used to alleviate gastrointestinal and hepatic problems. Studies carried out mainly in ethanolic and methanolic extracts, have revealed the presence of diverse compounds to which those medicinal properties are attributed. The objective of this research work was to extract in aqueous solution the antioxidants present in lemon balm and identify them through HPLC-MS. A Box-Behnken design was applied to determine the physical conditions of antioxidant extraction, where the analyzed variables were time, temperature and sample quantity. The antioxidant activity was determined through methodologies of DPPH*, FRAP and total phenolics. The aqueous solution with the highest antioxidant activity was analyzed through HPLC-MS. The results showed that the interaction temperature-time has a positive influence on the liberation of antioxidants. The best condition for a conventional extraction of antioxidants was 90°C, 15 min and 2 g of sample. Higher correlations were observed at r2>0.6 between determined antioxidant activity by DPPH* (or FRAP) vs Total phenolics; this would indicate that such activity could be attributed to phenolic compounds whose presence was confirmed through an analysis by HPLC-MS(AU)
El toronjil (Melissa officinalis) es una planta de la familia Lamiaceae. En la medicina tradicional mexicana es utilizado para aliviar problemas gastrointestinales y hepáticos. Algunos estudios realizados con extractos etanólicos y metanólicos de dicha planta, han revelado la presencia de diversos compuestos a los que se les atribuye sus propiedades medicinales. El objetivo de esta investigación fue extraer en solución acuosa los antioxidantes presentes en el toronjil e identificarlos a través de HPLC-MS. Para ello, se aplicó un diseño de experimentos Box-Behnken a fin de determinar las condiciones físicas de extracción de antioxidantes; las variables analizadas fueron tiempo, temperatura y cantidad de muestra. La actividad antioxidante fue determinada a través de las metodologías de DPPH*, FRAP y fenoles totales. El extracto acuoso con la mayor actividad antioxidante fue analizado mediante HPLCMS. Los resultados mostraron que la interacción tiempotemperatura tuvo una influencia positiva en la liberación de antioxidantes. La mejor condición para la extracción de antioxidantes presentes en el toronjil fue 90°C, 15 min y 2 g de muestra. Correlaciones superiores a r2>0.6 fueron determinadas entre la actividad antioxidante medida por DPPH* (o FRAP) vs Fenoles totales; esto podría indicar que la actividad antioxidante encontrada podría atribuirse a compuestos de tipo fenólico cuya presencia fue confirmada por el análisis en HPLC-MS(AU)
Subject(s)
Humans , Male , Female , Basic Homeopathic Research , Melissa , Antioxidants , Therapeutics , Gastrointestinal DiseasesABSTRACT
ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus johnsonii LA1. Additionally, in both fermentation systems peptides with molecular weights lower than 1.4 kDa were observed. The highest inhibition of thrombin (31.67±2.35%) was observed in milk fermented by Lactobacillus johnsonii LA1 at 10 hours of fermentation. Finally, no relationship was found between the antithrombotic capacity and the proteolytic profile.