Chemical composition, larvicidal and cytotoxic activity of Annona salzmannii (Annonaceae) seed oil

The seed oil of Annona salzmannii A. DC. was analyzed by GC-MS and 1H qNMR, revealing a mixture of unsaturated (80.5%) and saturated (18.7%) fatty acids. Linoleic (45.3%) and oleic (33.5%) acid were the major unsaturated fatty acids identified, while palmitic acid (14.3%) was the major saturated fatty acid. The larvicidal effects of A. salzmannii seed oil were evaluated against third-instar larvae of Aedes aegypti (Linn.). The oil exhibited moderate larvicidal activity, with a LC50 of 569.77 ppm (95% CI = 408.11 to 825.88 ppm). However, when the cytotoxic effects of the oil were evaluated, no expressive antiproliferative effects were observed in tumor cell lines B16-F10 (mouse melanoma), HepG2 (human hepatocellular carcinoma), K562 (human chronic myelocytic leukemia), HL-60 (human promyelocytic leukemia), and non-tumor cell line PBMC (peripheral blood mononuclear cells), with IC50 values > 50 µg·mL-1. This is the first study to evaluate the chemical composition, larvicidal and cytotoxic activity of A. salzmannii seed oil

Efeito da concentração de polpa de graviola (Annona muricata L.) sobre a fermentação de mosto ácido de mel suplementado com extrato de feijão caupi (Vigna unguiculatana L. Walp.) para a produção de hidromel / Effect of graviola pulp concentration (Annona muricata L.) on fermentation of honey acid wort supplemented with caupi bean extract (Vigna unguiculatana L. Walp.) for the production of mead

O hidromel é uma bebida oriunda da fermentação alcoólica de mosto de mel e alguns adjuntos, como as frutas, para o fornecimento de nutrientes essenciais à fermentação. A graviola e o feijão caupi são importantes matérias-primas vegetais brasileiras, que constituem importantes fontes de carboidratos, proteínas, sais minerais e outros compostos. Assim, o presente trabalho teve como objetivo avaliar o efeito da suplementação de mostos de mel, com concentração fixa de feijão caupi (30 g.L-1) e diferentes concentrações de graviola (0, 10 e 30% m/m), sobre a fermentação dos mesmos, avaliando os perfis de concentração celular e dos teores de sólidos solúveis totais e etanol. Diante dos resultados obtidos foi possível observar que a graviola pode ser considerada um bom suplemento para o estímulo da fermentação de mostos de mel por leveduras.

Experimental Lachesis muta rhombeata envenomation and effects of soursop (Annona muricata) as natural antivenom

In the Atlantic forest of the North and Northeast regions of Brazil, local population often uses the fruit juice and the aqueous extract of leaves of soursop (Annona muricata L.) to treat Lachesis muta rhombeata envenomation. Envenomation is a relevant health issue in these areas, especially due to its severity and because the production and distribution of antivenom is limited in these regions. The aim of the present study was to evaluate the relevance of the use of soursop leaf extract and its juice against envenomation by Lachesis muta rhombeata. Methods We evaluated the biochemical, hematological and hemostatic parameters, the blood pressure, the inflammation process and the lethality induced by Lachesis muta rhombeata snake venom. We also assessed the action of the aqueous extract of leaves (AmL) and juice (AmJ) from A. muricata on the animal organism injected with L. m. rhombeata venom (LmrV) in the laboratory environment. Results LmrV induced a decrease of total protein, albumin and glucose; and increase of creatine kinase, aspartate aminotransferase, and urea concentrations. It provoked hemoconcentration followed by reduction of hematocrit, an increase in prothrombin time and partial thromboplastin time and a decrease of the blood pressure. LmrV induced the release of interleukin-6, an increase in neutrophils and changes in the serum protein profile, characteristic of the acute inflammatory process. LD50 values were similar for the groups injected with LmrV and treated or untreated with AmJ and AmL. Both treatments play a role on the maintenance of blood glucose, urea and coagulation parameters and exert a protective action against the myotoxicity. However, they seem to worsen the hypotension caused by LmrV. Conclusion The treatments with AmJ and AmL present some beneficial actions, but they might intensify some effects of the venom. Therefore, additional studies on A. muricata are necessary to enable its use as natural antivenom for bushmaster snakebite.

Desenvolvimento de sorvete simbiótico de graviola ( Annona muricata L. ) com teor reduzido de gordura e avaliação da resistência gastrointestinal dos probióticos in vitro / Development of low-fat symbiotic graviola ( Annona muricata L. ) ice-cream and evaluation of the probiotics gastrointestinal in vitro resistance

O presente trabalho objetivou avaliar o efeito da adição de inulina (I) e a substituição parcial da gordura do leite (G) pelo concentrado de proteína de soro de leite (WPC) sobre a sobrevivência dos probióticos Lactobacillus acidophilus NCFM e Bifidobacterium animalis subsp. lactis HN019 em sorvete de graviola com teor reduzido de gordura, ao longo do período de armazenamento e frente às condições encontradas no trato gastrointestinal (TGI) simuladas in vitro. Adicionalmente, avaliou-se a influência desses ingredientes (6% I; 1,5% WPC; 3% e 1,5% G) sobre as características tecnológicas e a aceitabilidade do sorvete funcional. Empregou-se um planejamento fatorial 22, para 4 formulações produzidas, em triplicata, totalizando 12 ensaios: F1- controle (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) e F4 (+ I, + WPC). Todas as formulações foram armazenadas a -18±3ºC e avaliadas após 2, 28, 56, 84 e 112 dias de armazenamento. A determinação das características tecnológicas foi realizada com as análises de dureza instrumental (em analisador de textura TA-XT2), fração de derretimento, overrun (durante a elaboração do produto) e perfil lipídico. Para o teste de aceitabilidade do produto, utilizou-se uma escala hedônica estruturada de 9 pontos. Elevada viabilidade probiótica foi observada para todas as formulações, com médias de populações acima de 8,0 log UFC/g, não diferindo significativamente durante o armazenamento de 112 dias (p>0,05). B. animalis subsp. lactis HN019 apresentou uma maior resistência em relação a L. acidophilus NCFM quando submetido aos sucos gastrointestinais artificiais, uma vez que a população de NCFM e de HN019 diminuíram, respectivamente, cerca de 5,2 log UFC/g e de 1,2 log UFC/g, durante o armazenamento. O efeito protetor do WPC e/ou I sobre a resistência de L. acidophilus aos sucos gastrointestinais artificiais foi observada no 56º dia e, para B. animalis subsp. lactis no 2º dia de armazenamento (p<0,05). Os sorvetes com WPC apresentaram menores valores de dureza, aos 7º e 112º dias de estocagem (p<0,05). A adição de inulina influenciou no aumento da dureza para F2 após 56 dias e para F4 durante todo período de armazenamento (p<0,05). Os resultados mostraram, também, que a presença do WPC e/ou inulina reduziu a velocidade de derretimento dos sorvetes durante todo o armazenamento (p<0,05). Elevados escores médios (entre 6,8 e 8,0) foram obtidos no teste de aceitabilidade sensorial dos sorvetes probióticos, indicando excelente aceitação pelos consumidores e não diferiram significativamente durante o armazenamento de até 84 dias. Já para F4, a adição do WPC + I aumentou a aceitação do produto após 56 dias (p<0,05). Os resultados obtidos sugerem que a utilização do WPC como substituto parcial da gordura láctea separadamente ou combinada com a inulina pode ser vantajosa no desenvolvimento de sorvete probiótico com baixo teor de gordura, uma vez que a presença desses ingredientes desempenhou um papel importante na proteção dos probióticos contra o efeito dos fluidos gastrointestinais nos testes in vitro. Além deste efeito protetor, a utilização da inulina e WPC também melhorou as características tecnológicas e sensoriais do sorvete funcional reduzido de gordura

This study aimed to assess the effect of the addition of inulin (I) and the partial substitution of the milk fat (MF) by whey protein concentrate (WPC) on Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis HN019 viability incorporated in low fat graviola (Annona muricata L.) ice-cream and on probiotic survival under in vitro simulated gastrointestinal conditions throughout 112 days of storage. Moreover, the influence of these ingredients (6% I; 1,5% WPC; 3% and 1,5% MF) on the functional ice-cream technological and sensorial features was also evaluated. Employing a 22 factorial design, four formulations were produced, in triplicates: F1- control (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) and F4 (+ I, + WPC). The product were stored at -18±3ºC and analyzed after 2, 28, 56, 84, and 112 days of storage. Ice-creams from each trial were used for determination of L. acidophilus and B. animalis subsp. lactis viability in the products and survival in ice-creams submitted to gastrointestinal simulated conditions during storage at -18±3ºC for up to 112 days. For the determination of technological features, instrumental hardness (in TA-XT2 Texture Analyser), melting rate, overrun (during production), and lipid profile were determined. For sensory acceptability evaluation, a 9 point hedonic scale was used. High probiotic viability was observed for all formulations, with mean populations above 8.0 cfu/g and which did not differ significantly throughout 112 days of storage (p>0.05). B. animalis subsp. lactis HN019 resistance to the artificial gastrointestinal juices was higher than for L. acidophilus NCFM, since the NCFM and the HN019 populations decreased approximately 5.2 log cfu/g and 1.2 log cfu/g, respectively, throughout storage. The protective effect of WPC and/or WPC + I on the L. acidophilus resistance to artificial gastrointestinal juices was observed on the 56th day and for B. animalis subsp. lactis on the 2nd day of storage (p<0.05). The ice-creams with WPC presented lower hardness in the 7th and 112nd days of frozen storage (p<0.05). The addition of inulin led to an incresed hardnes for F2 after 56 days and for F4 during the whole storage (p<0.05). The results also showed that the presence of the WPC and/or inulin reduced the ice-creams melting rates during the whole storage (p<0.05). The high mean scores obtained (between 6.8 and 8.0) in the acceptability test indicated that the functional ice-creams evaluated were very well accepted, and did not differ significantly throughout storage of up to 84 days. Except for F4, the addition of the WPC + I improved the acceptability after 56th days of frozen storage (p<0.05). The results suggest that the use of WPC for the partial substitution of the milk fat separately or combined with inulin may be advantageous in the development of low-fat synbiotic ice-cream, since the presence of these ingredients played an important role in the probiotic protection against gastrointestinal juices in the in vitro simulated assays. Besides these protective effects, inulin and WPC also improved the technological and sensory features of the low-fat functional ice-cream