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1.
Braz. J. Pharm. Sci. (Online) ; 58: e20942, 2022. graf
Artigo em Inglês | LILACS | ID: biblio-1420449

RESUMO

Abstract In the last decades, ferroptosis and its relationship with Parkinson's disease have gained significant attention. Compounds that affect ferroptosis and iron-dependent pathways in particular, have possible candidates for study in this context.Sinapic acid is an iron-chelator and high antioxidant bioactive phenolic acid. Its neuroprotective action, due to the antioxidant capacity, has been shown in several experimental models.However, the relationship between iron and antioxidant actions is still misunderstood and therefore, in the current study, we tried to investigate the effects of sinapic acid in rotenone-induced Parkinson's disease with the aspect of ferroptosis and iron-dependent alterations.The Parkinson's disease model was induced by a single dose intrastriatal and intrategmental rotenone (5µg/µl) injection.Sinapic acid (30mg/ kg) was orally administered during a 28-day period after the Parkinson's disease model was validated.Our results demonstrated that sinapic acid treatment attenuated rotenone-induced increase of serum transferrin and iron levels.Furthermore, sinapic acid inhibited rotenone-induced heme oxygenase-1(HO-1) increase and decrease of glutathione peroxidase-4 (GPx-4) levels in brain tissue. Also, sinapic acid treatment decreased motor impairment, likely as a result of the ameliorative effects on the tyrosine hydroxylase immunoreactivity loss after the rotenone insult.Our study suggests that the iron regulatory role of sinapic acid possibly plays a role in the protective effect on rotenone-induced neuronal damage.


Assuntos
Animais , Masculino , Ratos , Rotenona/efeitos adversos , Fármacos Neuroprotetores/agonistas , Ferro/efeitos adversos , Ferroptose
2.
Food Chem ; 340: 128162, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-33027718

RESUMO

Studies about the phenolic composition of yellow (Brassica alba), brown (Brassica juncea), and black (Brassica nigra) mustard seeds are still scarce in the literature. Hence, this study describes, for the first time, the use of the QuEChERS extraction method followed by UHPLC-MS/MS analysis for phenolic compound determination in the seeds of these mustard species. Under the optimized extraction and analysis conditions, twenty-one phenolic compounds were evaluated. Six, eleven, and seven were found in B. alba, B. juncea, and B. nigra seeds, respectively. The most abundant phenolic compound was sinapic acid, which was found in amounts ranging from 44 to 82 times higher than the other major compounds found in the mustard seeds, ferulic, 4-hydroxybenzoic and protocatechuic acids. Overall, these results are an important contribution to the characterization of the phenolic composition of the three in natura mustard seeds species, and support future reliable phenolic compounds determination with the QuEChERS method.


Assuntos
Custos e Análise de Custo , Análise de Alimentos/métodos , Mostardeira/química , Fenóis/análise , Segurança , Sementes/química , Sinapis/química , Análise de Alimentos/economia , Humanos , Pigmentação , Espectrometria de Massas em Tandem , Fatores de Tempo
3.
Food Chem ; 333: 127473, 2020 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-32659670

RESUMO

This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic bioprocessing (1.8-fold). The phenolic compounds present as soluble forms were completely released from all breads' matrix already at the oral phase of digestion. While gastric digestion did not promote the release of insoluble phenolic compounds, intestinal conditions led to a slight release. All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fermentation. Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was that enzymatic bioprocessing accelerated ferulic acid release, while the addition of green coffee infusion increased 10.4-fold the overall phenolic compounds bioaccessibility.


Assuntos
Pão/análise , Fermentação , Microbioma Gastrointestinal , Fenóis/metabolismo , Disponibilidade Biológica , Café/química , Ácidos Cumáricos/metabolismo , Triticum/química
4.
Food Res Int ; 112: 434-442, 2018 10.
Artigo em Inglês | MEDLINE | ID: mdl-30131155

RESUMO

In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.


Assuntos
Antioxidantes/análise , Lecythidaceae/química , Nozes/química , Fenóis/análise , Cromatografia Líquida de Alta Pressão , Análise de Alimentos/métodos , Manipulação de Alimentos/métodos , Espectrometria de Massas por Ionização por Electrospray , Espectrometria de Massas em Tandem
5.
Food Chem ; 252: 277-284, 2018 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-29478542

RESUMO

Intake of omega-3 fatty acids and phytosterols aids in the reduction of cholesterol and serum triglycerides. However, both fatty acids and phytosterols are susceptible to oxidation. This work coencapsulated echium oil (source of stearidonic and alpha-linolenic fatty acids) and beta-sitosterol (phytosterol) by complex coacervation using different combinations of wall materials, and sinapic acid (SA) and transglutaminase as crosslinkers. High encapsulation yields were obtained (29-93% for SA; 68-100% for the mixture of oil and phytosterols) and retention of 49-99% and 16% for encapsulated and free SA, at 30 days-storage. Treatment with gelatin-arabic gum and 0.075 g SA/g gelatin showed the best results: 0.07 mg MDA/g capsule, and retention of 96, 90 and 74% for alpha-linolenic, stearidonic acid and beta-sitosterol at 30 days of storage, respectively. Thus, coencapsulation of echium oil and phytosterol using SA as the crosslinker was possible, obtaining effective vehicles for protection and application of these compounds in foods.


Assuntos
Echium/química , Óleos de Plantas/química , Sitosteroides/química , Ácidos Cumáricos/química , Reagentes de Ligações Cruzadas/química , Ácidos Graxos Ômega-3/química , Fitosteróis/química , Sementes/química
6.
Food Chem ; 233: 125-134, 2017 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-28530557

RESUMO

Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30days at 40°C. High encapsulation yield values were obtained (91-97% and 77-90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42mgMDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature.


Assuntos
Echium , Emulsões , Ácidos Graxos Ômega-3 , Microfluídica , Fenóis
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