Mirian Pereira Rodarte

Antinociceptive and Anti-Inflammatory Activities of the Sesame Oil and Sesamin

Sesame oil is widely consumed as nutritious food, cooking oil, and in pharmaceuticals and food. In this study, the antinociceptive and anti-inflammatory properties of the sesame oil and sesamin were investigated. The sesame oil and sesamin reduced the number of abdominal contortions at the doses 100, 200, or 400 mg/kg. The first and second phases of the time paw licking were inhibited by sesame oil and sesamin (100, 200, or 400 mg/kg). After 90 min of treatment, sesame oil and sesamin increased the reaction time on a hot plate (200 or 400 mg/kg). Considering the tail-immersion assay, the sesame oil and sesamin produced significant effect after 60 min at the doses of 100, 200, or 400 mg/kg. After 4 h of application of the carrageenan, the sesame oil and sesamin were effective against the paw edema. The exudate volume and leucocyte migration were also reduced by sesame oil and sesamin. These results suggest that sesamin is one of the active compounds found in sesame oil and justify the antinociceptive and anti-inflammatory properties of this product.

Chemical Composition and Biological Activities of the Essential Oils from Duguetia lanceolata St. Hil. Barks

Essential oils of Duguetia lanceolata barks, obtained at 2 (T2) and 4 h (T4), were identified by gas chromatography and gas chromatography/mass spectrometry. β-Elemene (12.7 and 14.9%), caryophyllene oxide (12.4 and 10.7%) and β-selinene (8.4 and 10.4%) were the most abundant components in T2 and T4, respectively. The essential oils inhibited the growth of Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli and Candida albicans. The essential oils were cytotoxic against brine shrimp. The extraction time influenced the chemical composition and biological activities of essential oils obtained from the barks of D. lanceolata.

LÁCTEOS COM BAIXO TEOR DE LACTOSE: UMA NECESSIDADE PARA PORTADORES DE MÁ DIGESTÃO DA LACTOSE E UM NICHO DE MERCADO

Lactose is the main carbohydrate in milk, containing in nutrients food to health maintenance. Lactose intolerance is the term commonly used to describe the symptoms reported by people with lactose maldigestion after eating dairy products, being a very important topic for food professionals, consumers and health professionals. It is estimated that 65% of the world adult population manifesting symptoms of lactose maldigestion. Haven misconceptions about its manifestation and development, inducing the belief that milk and its derivatives should be excluded from the diet of people who have symptoms of lactose intolerance. This article aims to review the main concepts related to lactose comprising: their properties nutritional and industrial importance, the distinction between poor digestion, allergies and lactose intolerance, labeling, methods of diagnosis and treatment, as well as the diversity of products with low levels of lactose as alternatives for individuals with lactose maldigestion.

Xanthan: Biotechnological Production and Applications

Abstract In this chapter we present a general overview of xanthan including its applications, biotechnological production, and challenges. Xanthan is an exopolysaccharide obtained by fermentation using bacteria of the genus Xanthomonas . Its rheological properties and stability in a wide range of temperatures and pH make this biopolymer one of the most important commercial ingredients produced by microorganisms. The basic steps for producing xanthan are the preparation of the bacterial inoculum and substrate, fermentation, cell removal, recovery, and purification of the final product. Factors, such as the bacterial strain, substrate, growth conditions, and solvents used in the recovery can influence xanthan production. Although it is an established industrial process, the main challenges and research interests include the use of alternative substrates for obtaining a satisfactory yield, the removal of the microbial cells, solvent reuse, and alteration of the biopolymer structure to improve its properties.

In- vivo and vitro bioactivities of the essential oil of Duguetia lanceolata branches

The present study investigated the in- vivo and vitro bioactivities of the essential oil of Duguetia lanceolata branches (EODL) and caryophyllene oxide (CO). The chemical composition of EODL was analyzed by GC and GC/MS. Acetic acid-induced writhing, formalin, hot plate and tail-immersion methods were used to evaluate the antinociceptive effect in mice. Anti-inflammatory activity was tested by carrageenan-induced paw edema and pleurisy in rats, and in mouse models of acute ear inflammation induced by croton oil and arachidonic acid. 2,2-Diphenyl-1-picrylhydrazyl (DPPH), reducing power and 𝛽-carotene bleaching assays were used to determine the antioxidant bioactivity. -Elemene, caryophyllene oxide and -eudesmol were the major components found in EODL. When tested, EODL and CO reduced the number of writhes and both phases of the time of paw licking, while the reaction time on a hot plate and the pain latency duration by the tail-immersion assay were increased. EODL and CO were effective against the paw edema, exudate volume, leucocyte migration and ear edema. EODL and CO also showed in vitro antioxidant activity. These results suggest that caryophyllene oxide is one of the active compounds found in EODL and could partially justify the bioactivity of this oil. Key words: Duguetia lanceolata, essential oil, caryophyllene oxide, antinociceptive activity, anti-inflammatory activity, antioxidant activity.