Chemical characterization and antimicrobial activity of Baccharis vulneraria Baker essential oil against strains of microorganisms that cause cutaneous infections.

Baccharis vulneraria Baker is used popularly for the treatment of skin infections. So, this study aimed investigate the antimicrobial activity and chemical characterization of the essential oil (EO) against microorganisms that cause cutaneous infections. The EO was analyzed by GC-MS. The antimicrobial test was performed using the serial microdilution method, and the antimicrobial activity was determined by the minimum inhibitory concentration against Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, Trichophyton interdigitale, Trichophyton rubrum, Fusarium solani and Fusarium oxysporum within the 32-0.0625 mg/mL concentration range. Were identified 31 EO compounds. Its major compounds are bicyclogermacrene, trans-cadin-1,4-diene, ß-caryophyllene, and germacrene A. EO showed antifungal action against T. rubrum and T. interdigitale (2 and 4 mg/mL MIC, respectively). The growth of C. albicans, at 4 mg/mL, decreased by 50% compared to control. The oil had no significant potential for other microorganisms at the selected concentrations.

Toxicological profile of the Hymenaea courbaril stem bark hydroalcoholic extract using in vitro bioassays and an alternative in vivo Caenorhabditis elegans model.

Hymenaea genus has been used in folk medicine in Brazil, but few studies investigated its toxicity profile. Thus, the aim of this study was to determine toxicological parameters of Hymenaea courbaril stem bark hydroalcoholic extract by utilizing three cell lines including murine macrophages (RAW 264.7), mouse fibroblast cells (L929) and human lung fibroblast (MRC-5), as well as Salmonella/microsome assay, and in vivo Caenorhabditis elegans model. The predominant detected phytoconstituents in the extract were coumarins, flavonoids, phenolics, tannins and saponins and by HPLC analysis, astilbin (AST) was found to be the main component. The DPPH assay demonstrated that H. courbaril hydroalcoholic extract exhibited potent antioxidant activity, with an IC50 of 3.12 µg/ml. The extract at concentrations of 400 and 800 µg/ml decreased cell viability 48 hr after treatment in L929 and MRC-5 cell lines. In the Raw 264.7 strain, just the highest concentration (800 µg/ml) lowered cell viability within 48 hr following exposure. The concentration of 100 µg/ml did not markedly affect cell viability in the trypan blue assay. In the alkaline comet assay the extract was found to be non-genotoxic. In the Ames test, the extract exhibited low mutagenic potential without metabolic activation, since only the highest concentrations produced an effect. H. courbaril extract only affected the survival of C. elegans at concentrations of 800 and 1600 µl/ml. These findings demonstrate that H. courbaril extract appears to exert low toxicity as evidenced in vitro and mutagenicity assays; however, the biological relevance of the response of C. elegans survival to safety assessments needs further studies.

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.

Effects of Methanol Fraction from Leaves of Schinus terebinthifolius Raddi on Nociception and Spinal-Cord Oxidative Biomarkers in Rats with Neuropathic Pain.

We determined the antioxidant potential of fractions obtained from leaves of Schinus terebinthifolius, a medicinal plant known in Brazil as aroeira, to select the fraction with the best yield and antioxidant performance. These qualities were found in the methanol fraction (MeF), which was administered intraperitoneally (20 mg/kg/day) for 3 and 10 days to rats with chronic constriction injury (CCI) of the sciatic nerve, a model of neuropathic pain. The MeF increased the mechanical and thermal thresholds that had been lowered by CCI. In parallel, the lumbosacral spinal cord showed an increase in superoxide dismutase but a decrease in glutathione peroxidase and glutathione-S-transferase activities in saline- and MeF-treated CCI rats. Catalase activity decreased only in saline-treated CCI rats for 10 days. Total thiols decreased in saline- and MeF-treated CCI rats. Ascorbic acid increased in these rats at day 3 but only in saline-treated CCI rats at day 10. No change was found in hydrogen peroxide and lipid hydroperoxide. Open-field and elevated plus-maze tests and blood parameters of liver function did not change. Thus, the MeF from leaves of S. terebinthifolius has an antinociceptive action with no toxic effects, and it affects oxidant biomarkers in the spinal cord of rats with CCI.

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.

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

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 1.25mgmL(-1) for thyme, 5.0mgmL(-1) for basil and marjoram, and 10mgmL(-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.