Effect of Lavandula dentata extract on Ovalbumin-induced Asthma in Male Guinea Pigs / Efeito do extrato de Lavandula dentata na asma induzida por ovalbumina em cobaias machos

Asthma is an inflammatory disease of the lungs, and it causes oxidative stress. Lavandula dentata is an aromatic herb with anti-oxidative and anti-inflammatory activities. This study examined the activity of L. dentata extract on a guinea pig model of asthma. Adult males were divided into five groups: First group was control, second was asthma model induced by OVA, third was treated with L. dentata extract orally (300 mg/kg) for 21 days; the fourth was an asthma model with L. dentata extract (300 mg/kg) and fifth was treated with Tween 80 for 21 days. OVA treatment increased IgE, triglycerides, total cholesterol, glucose levels in serum, WBC count in blood and MDA in lungs. Also, OVA reduced SOD activity, GSH content in lungs, and GGT activity in serum (p<0.05). L. dentata extract treatment in asthma model reduced elevated IgE, triglycerides, total cholesterol, glucose levels in serum, and MDA in lungs (p<0.05), while it increased GSH content in lungs (p<0.05). These results suggest the possibility that L . dentata extract can exert suppressive effects on asthma, and may provide evidence that it is a useful agent for the treatment of allergic airway disease, it also limits oxidative stress induced by OVA. L. dentata extract appears to have hypolipidemic and hypoglycemic activities.(AU)

A asma é uma doença inflamatória dos pulmões e causa estresse oxidativo. Lavandula dentata é uma erva aromática com atividades anti-oxidantes e antiinflamatórias. Este estudo examinou a atividade do extrato de L. dentata em um modelo de asma de cobaia. Os machos adultos foram divididos em cinco grupos: o primeiro grupo foi controle, o segundo modelo foi o da asma induzido pela OVA, o terceiro foi tratado com extrato de L. dentata por via oral (300 mg / kg) por 21 dias; o quarto foi um modelo de asma com extrato de L. dentata (300 mg / kg) e o quinto foi tratado com Tween 80 por 21 dias. O tratamento com OVA aumentou a IgE, os triglicerídeos, o colesterol total, os níveis de glicose no soro, a contagem de leucócitos no sangue e o MDA nos pulmões. Além disso, o OVA reduziu a atividade da SOD, o conteúdo de GSH nos pulmões e a atividade da GGT no soro (p <0,05). O tratamento com extrato de L. dentata no modelo de asma reduziu a IgE elevada, triglicérides, colesterol total, níveis séricos de glicose e MDA nos pulmões (p <0,05), enquanto aumentou o conteúdo de GSH nos pulmões (p <0,05). Estes resultados sugerem a possibilidade do extrato de L. dentata poder exercer efeitos supressores sobre a asma, e pode fornecer evidências de que é um agente útil para o tratamento de doenças alérgicas das vias aéreas, além de limitar o estresse oxidativo induzido pela OVA. O extrato de L. dentata parece ter atividades hipolipemiantes e hipoglicêmicas.(AU)

Effect of Lavandula dentata extract on Ovalbumin-induced Asthma in Male Guinea Pigs

Abstract Asthma is an inflammatory disease of the lungs, and it causes oxidative stress. Lavandula dentata is an aromatic herb with anti-oxidative and anti-inflammatory activities. This study examined the activity of L. dentata extract on a guinea pig model of asthma. Adult males were divided into five groups: First group was control, second was asthma model induced by OVA, third was treated with L. dentata extract orally (300 mg/kg) for 21 days; the fourth was an asthma model with L. dentata extract (300 mg/kg) and fifth was treated with Tween 80 for 21 days. OVA treatment increased IgE, triglycerides, total cholesterol, glucose levels in serum, WBC count in blood and MDA in lungs. Also, OVA reduced SOD activity, GSH content in lungs, and GGT activity in serum (p 0.05). L. dentata extract treatment in asthma model reduced elevated IgE, triglycerides, total cholesterol, glucose levels in serum, and MDA in lungs (p 0.05), while it increased GSH content in lungs (p 0.05). These results suggest the possibility that L . dentata extract can exert suppressive effects on asthma, and may provide evidence that it is a useful agent for the treatment of allergic airway disease, it also limits oxidative stress induced by OVA. L. dentata extract appears to have hypolipidemic and hypoglycemic activities.

Resumo A asma é uma doença inflamatória dos pulmões e causa estresse oxidativo. Lavandula dentata é uma erva aromática com atividades anti-oxidantes e antiinflamatórias. Este estudo examinou a atividade do extrato de L. dentata em um modelo de asma de cobaia. Os machos adultos foram divididos em cinco grupos: o primeiro grupo foi controle, o segundo modelo foi o da asma induzido pela OVA, o terceiro foi tratado com extrato de L. dentata por via oral (300 mg / kg) por 21 dias; o quarto foi um modelo de asma com extrato de L. dentata (300 mg / kg) e o quinto foi tratado com Tween 80 por 21 dias. O tratamento com OVA aumentou a IgE, os triglicerídeos, o colesterol total, os níveis de glicose no soro, a contagem de leucócitos no sangue e o MDA nos pulmões. Além disso, o OVA reduziu a atividade da SOD, o conteúdo de GSH nos pulmões e a atividade da GGT no soro (p 0,05). O tratamento com extrato de L. dentata no modelo de asma reduziu a IgE elevada, triglicérides, colesterol total, níveis séricos de glicose e MDA nos pulmões (p 0,05), enquanto aumentou o conteúdo de GSH nos pulmões (p 0,05). Estes resultados sugerem a possibilidade do extrato de L. dentata poder exercer efeitos supressores sobre a asma, e pode fornecer evidências de que é um agente útil para o tratamento de doenças alérgicas das vias aéreas, além de limitar o estresse oxidativo induzido pela OVA. O extrato de L. dentata parece ter atividades hipolipemiantes e hipoglicêmicas.

Gene polymorphisms are associated with eggshell ultrastructure organization in hens

Eggshell ultrastructure organization, including effective layer thickness, mammillary layer thickness, and average size of mammillary cones, is important for breeding and significantly influences eggshell mechanical properties. Several matrix proteins were known to be important in eggshell formation. However, the proteins and variations that determine eggshell ultrastructure organization are not known. Results: In this study, 17 single-nucleotide polymorphisms of three major genes in a hen population using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Five single-nucleotide polymorphisms with a very low minor allele frequency ( 1%) were excluded from further analysis. The remaining 12 single-nucleotide polymorphisms in Hardy-Weinberg equilibrium were used for analysis of associations with eggshell ultrastructure organization. Associations were found for (i) ovocleidin-116 with effective layer thickness (EFF), mammillary layer thickness (MAM), and average size of mammillary cones (SMAM); (ii) ovalbumin with eggshell thickness (ESH), effective layer thickness, and density of the mammillary cone (DMAM); and (iii) calmodulin1 with density of the mammillary cone. Conclusions: The single-nucleotide polymorphisms identified in the present study may be used as potential markers to improve eggshell quality.(AU)

Gene polymorphisms are associated with eggshell ultrastructure organization in hens

Eggshell ultrastructure organization, including effective layer thickness, mammillary layer thickness, and average size of mammillary cones, is important for breeding and significantly influences eggshell mechanical properties. Several matrix proteins were known to be important in eggshell formation. However, the proteins and variations that determine eggshell ultrastructure organization are not known. Results: In this study, 17 single-nucleotide polymorphisms of three major genes in a hen population using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Five single-nucleotide polymorphisms with a very low minor allele frequency ( 1%) were excluded from further analysis. The remaining 12 single-nucleotide polymorphisms in Hardy-Weinberg equilibrium were used for analysis of associations with eggshell ultrastructure organization. Associations were found for (i) ovocleidin-116 with effective layer thickness (EFF), mammillary layer thickness (MAM), and average size of mammillary cones (SMAM); (ii) ovalbumin with eggshell thickness (ESH), effective layer thickness, and density of the mammillary cone (DMAM); and (iii) calmodulin1 with density of the mammillary cone. Conclusions: The single-nucleotide polymorphisms identified in the present study may be used as potential markers to improve eggshell quality.

Effect of Lavandula dentata extract on Ovalbumin-induced Asthma in Male Guinea Pigs

Abstract Asthma is an inflammatory disease of the lungs, and it causes oxidative stress. Lavandula dentata is an aromatic herb with anti-oxidative and anti-inflammatory activities. This study examined the activity of L. dentata extract on a guinea pig model of asthma. Adult males were divided into five groups: First group was control, second was asthma model induced by OVA, third was treated with L. dentata extract orally (300 mg/kg) for 21 days; the fourth was an asthma model with L. dentata extract (300 mg/kg) and fifth was treated with Tween 80 for 21 days. OVA treatment increased IgE, triglycerides, total cholesterol, glucose levels in serum, WBC count in blood and MDA in lungs. Also, OVA reduced SOD activity, GSH content in lungs, and GGT activity in serum (p 0.05). L. dentata extract treatment in asthma model reduced elevated IgE, triglycerides, total cholesterol, glucose levels in serum, and MDA in lungs (p 0.05), while it increased GSH content in lungs (p 0.05). These results suggest the possibility that L . dentata extract can exert suppressive effects on asthma, and may provide evidence that it is a useful agent for the treatment of allergic airway disease, it also limits oxidative stress induced by OVA. L. dentata extract appears to have hypolipidemic and hypoglycemic activities.

Resumo A asma é uma doença inflamatória dos pulmões e causa estresse oxidativo. Lavandula dentata é uma erva aromática com atividades anti-oxidantes e antiinflamatórias. Este estudo examinou a atividade do extrato de L. dentata em um modelo de asma de cobaia. Os machos adultos foram divididos em cinco grupos: o primeiro grupo foi controle, o segundo modelo foi o da asma induzido pela OVA, o terceiro foi tratado com extrato de L. dentata por via oral (300 mg / kg) por 21 dias; o quarto foi um modelo de asma com extrato de L. dentata (300 mg / kg) e o quinto foi tratado com Tween 80 por 21 dias. O tratamento com OVA aumentou a IgE, os triglicerídeos, o colesterol total, os níveis de glicose no soro, a contagem de leucócitos no sangue e o MDA nos pulmões. Além disso, o OVA reduziu a atividade da SOD, o conteúdo de GSH nos pulmões e a atividade da GGT no soro (p 0,05). O tratamento com extrato de L. dentata no modelo de asma reduziu a IgE elevada, triglicérides, colesterol total, níveis séricos de glicose e MDA nos pulmões (p 0,05), enquanto aumentou o conteúdo de GSH nos pulmões (p 0,05). Estes resultados sugerem a possibilidade do extrato de L. dentata poder exercer efeitos supressores sobre a asma, e pode fornecer evidências de que é um agente útil para o tratamento de doenças alérgicas das vias aéreas, além de limitar o estresse oxidativo induzido pela OVA. O extrato de L. dentata parece ter atividades hipolipemiantes e hipoglicêmicas.

AVALIAÇÃO DA INTERAÇÃO DAS PROTEÍNAS DO OVO (OVALBUMINA E OUTRAS) COM OS ANTIBIÓTICOS TETRACICLINA, OXITETRACICLINA E CLOROTETRACICLINA EMPREGANDO TÉCNICAS ESPECTROSCÓPICAS E ELETROFORESE

A ovalbumina é a proteína majoritária da clara do ovo, sendo amplamente utilizada na alimentação, principalmente na suplementação nutricional e na composição de diferentes alimentos. As tetraciclinas constituem uma classe de antibióticos de amplo espectro empregada em veterinária na criação de animais e produção de aves. No entanto, o seu uso abundante e indiscriminado pode resultar na presença de resíduos deste medicamento em alimentos como o ovo, causando efeitos tóxicos, além da possibilidade de reações alérgicas. Este trabalho teve como objetivo estudar a interação da ovalbumina (comercial e in natura) com os antibióticos tetraciclina, oxitetraciclina e clorotetraciclina empregando fluorescência molecular, absorção molecular e eletroforese. A partir dos dados obtidos por fluorescência foram calculadas as constantes de SternVolmer, ligação, o número de sítios de ligação (n) entre as três tetraciclinas (TC, OTC e CTC) e a ovalbumina, e por fim os parâmetros termodinâmicos (G, H e S) em diferentes condições de pH. Os valores de Kb para a TC variaram de 2,11 (± 0,21) a 25,8 (± 0,30) x104 L mol-1, para a OTC variaram de 3,96 (± 0,07) a 58,4 (± 0,50) x104 L mol-1 e por fim para a CTC variaram de 2,45 (± 0,13) a 32,4 (± 0,40) x104 L mol-1 a depender do valor do pH do meio. O número de sítios de ligação em todas as condições foi próximo à unidade. O mecanismo de interação foi estudado e os dados experimentais demonstraram que o processo de interação entre a ovalbumina e as diferentes tetraciclinas ocorreu através de quenching estático com formação de complexos não-fluorescentes. Os dados termodinâmicos calculados indicaram que as interações ocorrem espontaneamente (G < 0), e as forças de ligação predominantes são ligações de hidrogênio, forças de Van der Waals e interações eletrostáticas, a depender do valor de pH do meio. A partir dos estudos por fluorescência sincronizada foi possível observar que houve deslocamentos para os resíduos de tirosina apenas em pH 7,4 independente da tetraciclina e da origem da ovalbumina. Para os resíduos de triptofano foram observados deslocamentos em todos os valores de pH independente do ligante e da origem da ovalbumina. Através dos estudos por fluorescência 3D observou-se que houve redução na intensidade de fluorescência dos picos 2 e 3 para as proteínas comercial e in natura independente da tetraciclina adicionada. A partir dos estudos por FRET foi possível calcular as distâncias intermoleculares entre a ovalbumina e as três tetraciclinas estudadas em diferentes condições de pH, que variaram de 2,95 a 3,52 nm. Com os estudos de competição observou-se que houve competição pelo sítio de ligação da ovalbumina apenas para o íon Mg(II) para a TC. Para a OTC, houve competição pelo sítio de ligação da proteína entre todos os íons avaliados. Por fim, para CTC, a adição dos íons Ca(II), Mg(II) e Cu(II) provocou competição entre estes íons e a CTC pela proteína. Através dos estudos por UV-Vis verificou-se que houve a formação de complexos entre a ovalbumina e as diferentes tetraciclinas avaliadas neste trabalho, independente do pH do meio. A partir dos estudos por eletroforese foi observado um deslocamento na banda protéica para a proteína nativa (indicando aumento da mobilidade eletroforética) em função da presença dos ligantes. A partir dos estudos por ressonância magnética nuclear de hidrogênio (RMN 1H) observou-se que houve deslocamento e alargamento dos sinais para todos os hidrogênios da molécula de tetraciclina, e os tempos de relaxação (T1) para os átomos de hidrogênio da tetraciclina reduziram na presença da ovalbumina. Por fim, com base nos resultados obtidos empregando diferentes técnicas espectroscópicas e eletroforese foi possível avaliar a interações de três tetraciclinas em diferentes condições de pH.

The albumin is the major protein from egg white, being widely used in the food, mainly in nutritional supplementation and in different food composition. Tetracyclines are a class of antibiotics broad spectrum employed in animal husbandry and poultry production. However, its abundant use and indiscriminate may result in the presence of residues this medicine in foods like egg causing toxic effects, in addition the possibility of allergic reactions. The aim of this work was evaluation interaction between ovalbumin (commercial and in natura) with tetracycline, oxitetracycline and chlortetracycline employing molecular fluorescence, molecular absorption and electrophoresis. Through the results obtained by fluorescence were calculated Stern-Volmer´s constant, biding, binding sites number between the three tetracyclines and ovalbumin, finally, the thermodynamic parameters (G, H and S) under different conditions of pH. Kb values for TC variety from 2.11 (± 0.21) to 25.8 (± 0.30) x104 L mol-1 for OTC variety from 3.96 (± 0.07) to 58.4 (± 0.50) x104 L mol-1. And finally, the values for CTC variety from 2.45 (± 0.13) to 32.4 (± 0.40) x104 L mol-1. Depending on the pH of the resource. The number of the binding sites in all conditions was close to unity. The interaction mechanism was studied and the experimental results showed that interaction process between ovalbumin and differents tetracyclines occurred by static quenching with non-fluorescent complexes formation. The thermodynamics parameters calculated indicated that interactions occur spontaneously (G < 0), and bonding forces predominant are hydrogen bonds, Van der Waals force and electrostatic interactions, depending on the pH of the resource. From the studies by synchronous fluorescence was observed shift to the tyrosine residues only pH 7.4 independent of tetracycline and ovalbumin source. For tryptophan residues were observed shift in all values of pH independent of ligand and source of ovalbumin. Through the studies by 3D fluorescence was observed decreased the fluorescence intensity of peaks 2 e 3 for commercial and egg white proteins independent of tetracycline added. From studies by FRET was possible to calculate the intermolecular distances between ovalbumin and three tetracycline studied under different conditions of pH, variety from 2.95 to 3.52 nm. With competition studies was observed there was competition for ovalbumin binding site only by ion Mg (II) and TC. For OTC, there was competition for the binding site of the protein among all ions evaluated. Finally, for CTC, the addition of ions Ca (II), Mg (II) e Cu (II) caused competition between these ions and CTC by protein. Through UV-Vis studies, there was the formation of complexes between ovalbumin and distintic tetracyclines evaluated in this work, independent of pH and source. From electrophoresis studies was observed shift of the protein band for the native protein (indicating increase electrophoretic mobility) due to the presence of the ligands. The nuclear magnetic resonance of hydrogen (NMR 1H) studies indicated that signals of all hydrogens tetracycline molecule had shift and enlargement and the relaxation time (T1) decreasing in the presence of the ovalbumin.

Albumen protein and functional properties of gelation and foaming

Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.

As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma. Essa revisão aborda as bases moleculares das proteínas da clara do ovo para o desenvolvimento dessas propriedades funcionais durante o processamento.

Albumen protein and functional properties of gelation and foaming

Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.

As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma. Essa revisão aborda as bases moleculares das proteínas da clara do ovo para o desenvolvimento dessas propriedades funcionais durante o processamento.

Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate

Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items depend on air incorporation to maintain their texture and structure during or after processing. Proteins are utilized in the food industry since they improve texture attributes through their ability to encapsulate and retain air. The objectives of this work were to quantify s-ovalbumin contents in albumen and to determine alterations in egg white foam stability in fresh eggs, and in eggs coated and non-coated with a whey protein-based concentrate film (WPC), stored at 25°C for 28 days. The volume of drained liquid was higher in non-coated eggs than in coated eggs stored at 25°C at all storage periods. The difference on the third day of storage was in the order of 59% between coated and non-coated eggs, while on the twenty-eighth day it was 202%. During the storage period, an increase in pH and drainage volume was observed for non-coated eggs. After three days, the non-coated eggs showed a s-ovalbumin content 33% higher than coated eggs; this increase jumped to 205% at 28 days of storage. There was a positive correlation between s-ovalbumin content and the volume of drained liquid for coated and non-coated eggs; in other words, when the s-ovalbumin content increased, there was an increase in the volume of drained liquid and a decrease in foam stability. WPC coating maintain egg quality, since it is an effective barrier against the loss of CO2, avoiding changes in the pH of egg white.

Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate

Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items depend on air incorporation to maintain their texture and structure during or after processing. Proteins are utilized in the food industry since they improve texture attributes through their ability to encapsulate and retain air. The objectives of this work were to quantify s-ovalbumin contents in albumen and to determine alterations in egg white foam stability in fresh eggs, and in eggs coated and non-coated with a whey protein-based concentrate film (WPC), stored at 25°C for 28 days. The volume of drained liquid was higher in non-coated eggs than in coated eggs stored at 25°C at all storage periods. The difference on the third day of storage was in the order of 59% between coated and non-coated eggs, while on the twenty-eighth day it was 202%. During the storage period, an increase in pH and drainage volume was observed for non-coated eggs. After three days, the non-coated eggs showed a s-ovalbumin content 33% higher than coated eggs; this increase jumped to 205% at 28 days of storage. There was a positive correlation between s-ovalbumin content and the volume of drained liquid for coated and non-coated eggs; in other words, when the s-ovalbumin content increased, there was an increase in the volume of drained liquid and a decrease in foam stability. WPC coating maintain egg quality, since it is an effective barrier against the loss of CO2, avoiding changes in the pH of egg white.

Análise clínica e morfológica da conjuntivite alérgica induzida por ovalbumina e tratada com chalcona em cobaias

PURPOSE: To study for clinical and morphological point of views, the effects of a chalcone in allergic conjunctivitis induced by ovalbumim in guinea pig. METHODS: Fifty-four white male guinea pigs weighing approximately 400 g were used in the study. All animals were sensitized by intraperitoneal injection of ovalbumin suspended in Freunds complete adjuvant solution. Conjunctivitis was induced by the ovalbumin by instillation of ovalbumin in conjunctival sac of right eye´s. The animals were randomized in 3 groups agreement with the proposed treatment: chalcone,corticoid and saline. The clinical analysis were recorded at 5, 10 e 40 min, 7 e 24 h after induced and daily until 7 days after induced. Morphologic analysis consisted in evaluating edema, necrosis, vascularization and exocytosis at the 1, 3 and 7 days following induction of conjunctivitis. RESULTS: Clinical alterations were more accentuated 24 h after induction. Inflammatory signs were less apparent in chalcone group as compared to saline Corticoid group presented less inflammatory signs when compared to chalcone and control groups. Morphologic analysis disclosed that chalcona effect is similar to corticoid effects. CONCLUSION: It is concluded that chalcona had therapeutic effect in the allergic conjunctivitis induced by ovalbumine in guinea pigs.

OBJETIVO: Verificar, do ponto de vista clínico e morfológico, o efeito da chalcona na conjuntivite alérgica induzida por ovalbumina em cobaias. MÉTODOS: Utilizaram-se 54 cobaias, albinos, machos pesando aproximadamente 400 g. Os animais foram sensibilizados por injeção intraperitoneal de ovalbumina suspensa em solução adjuvante completa de Freund. Posteriormente, a conjuntivite alérgica foi induzida por instilação de ovalbumina no saco conjuntival do olho direito. Os animais foram distribuídos em 3 grupos, conforme o tratamento proposto: chalcona, corticóide e salina. A avaliação clínica foi realizada com 5, 10 e 40 min, 7 e 24 h da indução e diariamente até o dia 7 da indução. A avaliação morfológica consistiu em avaliar edema, necrose, vascularização e exocitose nos dias 1, 3 e 7 da indução. RESULTADOS: Em todos os grupos a resposta inflamatória foi mais intensa 24 h após a indução. No grupo chalcona evidenciou-se menos sinais inflamatórios que no grupo salina. O grupo corticóide apresentou menos sinais inflamatórios quando comparados aos grupos chalcona e controle. À análise morfológica evidenciou-se que os grupos chalcona e corticóide apresentaram efeitos terapêuticos semelhantes. CONCLUSÃO: A chalcona teve efeito terapêutico na conjuntivite alérgica induzida por ovalbumina.