Antileishmanial in vitro activity of essential oil from Myrciaria plinioides, a native species from Southern Brazil

In South American folk medicine members of the genus Myrciaria are used for the treatment of malaria, diarrhoea, asthma, inflammation and post-partum uterine cleansing. The aim of this work was to evaluate its antileishmanial properties (in vitro) of essential oil derived from leaves of Myrciaria plinioides D. Legrand, a plant species that is native in South of Brazil. The essential oil was obtained by hydro-distillation using fresh leaves of M. plinioides. The chemical composition of this essential oil (MPEO, M. plinioides essential oil) was determined by gas chromatography coupled to mass spectrometry (GC-MS). MPEO was assayed in vitro for antileishmanial properties against promastigotes of Leishmania amazonensis and Leishmania infantum, and for cytotoxicity against murine peritoneal macrophages. The MPEO comprised 66 components and was rich in oxygenated sesquiterpenes (82.66%) containing spathulenol (21.12%) as its major constituent. The MPEO was effective against L. amazonensis with IC50 value of 14.16 ± 7.40 µg/mL, while against L. infantum the IC50 value was higher with 101.50 ± 5.78 µg/mL. The MPEO showed significant activity against L. amazonensis, and presented a selectivity index (SI) of 6.60. The results suggest that the essential oil from leaves of M. plinioides is a promising source for new antileishmanial agents against L. amazonensis.

Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens

Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.

Quantificação de micronutrientes em vegetais submetidos a diferentes métodos de cocção para doente renal crônico / Measurement of micronutrients in vegetables submitted to different methods of cooking for patient with chronic kidney disease

Introdução: Métodos de cocção adequados são importantes para a boa nutrição do paciente com Doença Renal Crônica (DRC). Objetivos: Quantificar Na, K e P em vegetais para indicar aos pacientes com DRC. Métodos: Foram quantificados o teor de sódio, potássio e fósforo da cenoura e batata inglesa, submetidos a quatro métodos de cocção: em água, a vapor, por irradiação em forno de micro-ondas e desidratação. Resultados: Para a cenoura, as maiores reduções de Na (37,0%) e K (33,7%) foram obtidas por cocção em água, e de P (18,3%), a vapor. Na batata, houve diminuição de P (55,1%) e K (33,8%), por cocção em água e um acréscimo de Na, após todos os processos. Conclusão: Os métodos de preparo desses alimentos, mais indicados ao portador de DRC foram cocção em água e a vácuo, devendo ser evitado o de desidratação.

Introduction: Appropriate cooking methods are important for the good nutrition of the patient with Chronic Kidney Disease (CKD). Objective: To quantify Na, K and P in vegetables for indicate to the patients with CKD. Method: We quantified the content of sodium, potassium and phosphorus of the carrot and English potato submitted to four approaches of cooking: in water, by steam, by irradiation in a microwave oven and dehydration. Results: For the carrot, the highest reduction of Na (37.0%) and K (33.7%) were obtained by boiling in water, and of P (18.3%) by steam. In potato, there was a decrease of P (55.1%) and of K (33.8%) by cooking in water and an addition of Na, after all processes. Conclusion: The most indicated methods of preparing these foods for patients with CKD were cooking it in water and in vaccum, should be avoided dehydration.

Elementos traço na água e em vísceras de peixes da Bacia Hidrográfica Butuí-Icamaquã, Rio Grande do Sul, Brasil / Trace elements in water and viscera of fish from Butuí-Icamaquã Basin, Rio Grande do Sul, Brazil

Metais pesados, também denominados elementos traço, podem ser essenciais ao metabolismo de organismos vivos, e, ao mesmo tempo, dependendo de suas concentrações, altamente tóxicos. Com o objetivo de investigar a toxicidade da água da Bacia dos Rios Butuí-Icamaquã, na fronteira oeste do Rio Grande do Sul, foram analisados, através de espectrofotômetro de absorção atômica, os teores de alumínio, cádmio, chumbo, cobre, cromo, manganês, níquel e zinco em vísceras abdominais de peixes, coletados, entre junho de 2007 e fevereiro de 2008, em pontos determinados nos rios Butuí, Icamaquã e Uruguai. Mostraram-se acima do nível considerado seguro para consumo humano: alumínio, cádmio, manganês e níquel e teores próximos aos limites legais foram encontrados para cobre e cromo. A análise simultânea de amostras da água coletadas nos mesmos locais acusou em espectrofotômetro de luz visível, níveis superiores aos limites legais de bromo, chumbo, cianeto, cobre, cromato, fenóis, fosfato, manganês e sulfeto. Estes elementos, em tais concentrações na água e nos peixes, podem comprometer o ecossistema ou representar riscos à saúde humana.

Heavy metals, also called trace elements, may be essential to the metabolism of living organisms, and at the same time, depending on their concentrations, highly toxic. With the objective to investigate the toxicity of water of the Butuí-Icamaquã Rivers Basin on the border west of Rio Grande do Sul, were analyzed by atomic absorption spectrophotometer, the contents of aluminum, cadmium, chromium, copper, lead, manganese, nickel and zinc in abdominal viscera of fish, collected between June 2007 and February 2008, at selected points in Butuí, Icamaquã and Uruguai rivers. Aluminum, cadmium, manganese and nickel were above the levels considered safe for human consumption and levels near the legal limit were found for chrome and copper. The simultaneous analysis of water samples collected in the same locations showed levels above the legal limits of bromine, chromate, copper, cyanide, lead, manganese, phenols, phosphate and sulfate. These elements, in such concentrations in water and in fish, may compromise the ecosystem or pose risks to human health.

Diterpenos isolados de Humirianthera ampla. Miers.

From Humirianthera ampla, Icacinaceae, were isolated a phthalate, lupeol, â-sitosterol, glycosyl- sitosterol, one known annonalide diterpene and two new diterpenes named Humirianthol and Acrenol. Humirianthol and Acrenol were determined by 1D and 2D NMR spectroscopic techniques to be 3 â, 20:14 â, 16-diepoxy-3 á, 15 á-dihydroxy-7-pimaren-19, 6 â-olide and 3 â, 20-epoxi-3 á, 15, 16-trihydroxy-7-pimaren-19, 6 â-olide, respectively. Acrenol has antimicrobial activity.