ABSTRACT
Myrciaria dubia is a native plant from the Amazon region which produces red-purplish fruit rich in antioxidant compounds such as ascorbic acid, carotenoids, and phenolic. M. dubia fruit is used to prepare juices considered to possess high nutritional content providing health benefits. The aim of this study was to examine the ability of M. dubia juice to protect DNA against genomic instability induced by sub-acute ethanol consumption attributed to oxidative stress. Mice were treated for 28 days with juice at 25% and 50% diluted in distilled water or with the diluted combination juice plus ethanol (5 g/kg). The genotoxic/antigenotoxic and mutagenic/antimutagenic effects were assessed using comet assay in blood, liver, and kidney and micronucleus (MN) test with bone marrow. In addition, the mutagenicity was also evaluated using Salmonella/microsome assay. Phytochemical compounds were determined using HPLC/PDA/MS/MS. The juice did not induce genotoxic effects in blood, kidney, and liver cells at both doses. In combination with ethanol, the juice reduced the alcohol-mediated DNA damage in all tissues analyzed. Further, the juice did not produce mutagenic effects and decreased mutagenicity induced by ethanol in the bone marrow. The anthocyanins were major compounds detected by HPLC/PDA/MS/MS, which modulated genotoxic and mutagenic effects initiated by ethanol and at least in part appeared responsible for the observed antigenotoxic and antimutagenic effects of M. dubia juice.
Subject(s)
Antimutagenic Agents/chemistry , DNA Damage/drug effects , Fruit/chemistry , Mutagens/adverse effects , Myrtaceae/chemistry , Plant Extracts/adverse effects , Plant Extracts/chemistry , Animals , Brazil , Male , MiceABSTRACT
O número de pessoas que realizam suas refeições em restaurantes tem aumentado exponencialmente, sendo preocupante a qualidade dos alimentos servidos, uma vez que, quando contaminados, podem acarretar graves surtos de Doenças Transmitidas por Alimentos. O presente estudo teve por objetivo analisar a presença de Salmonella spp. e Listeria monocytogenes em saladas contendo maionese servidas em restaurantes no município de Ji-Paraná, Rondônia. Foram coletadas 20 amostras de cinco restaurantes, sendo 4 amostras de cada estabelecimento. Do total de amostras analisadas, 30% apresentaram contaminação por Salmonella spp., não sendo constatada presença de Listeria monocytogenes. A contaminação por Salmonella spp. demonstra a necessidade de maior controle de qualidade no preparo desse alimento e fiscalização por parte dos órgãos responsáveis, tendo em vista o fato deste microrganismo ser o mais associado a surtos de Doenças Transmitidas por Alimento
The number of people eating in restaurants has increased, which concerns the quality of food served, since contaminated food can cause serious foodborne disease outbreaks. This study aimed to analyze the presence of Salmonella spp. and Listeria monocytogenes in salads containing mayonnaise served in restaurants in the city of Ji-Paraná, Rondônia. Twenty samples were collected in five restaurants, 4 from each establishment. Of the total, 30% were contaminated by Salmonella spp., while no contamination was found for Listeria monocytogenes. The contamination by Salmonella spp. demonstrates the need for greater quality control in food preparation, and supervision by the responsible agencies, once Salmonella is the microorganism most associated with foodborne disease outbreaks.
