Proyección de extractos de diferentes plantas brasileñas como candidatos para el control de Spodoptera frugiperda (Lepidoptera: Noctuidae).

Los efectos de extractos de las plantas Actinostemon concolor, Geonoma shottiana, Palicourea rigida y Rudgea viburnoides sobre Spodoptera frugiperda fueron evaluados en este estudio. Los extratos se incorporaron en la dieta artificial (1 mg mL-1 de la dieta) y se ofrecieron a larvas de S. frugiperda. El extracto de A. concolor causó 36,1 % de mortalidad. Se detectaron cambios ultraestructurales en los huevos de adultos alimentados en sus estados larvales con extractos de P. rigida y A. concolor. Se observó reducción de la actividad de la tripsina de S. frugiperda después del tratamiento con el extracto de A. concolor. Al cuantificar los fenoles totales en A. concolor, G. shottiana, P. rigida y R. viburnoides, se encontró que A. concolor fue la especie con mayor contenido. El residuo de metanol/agua extracción, que se obtuvo del extracto crudo de A. concolor, contenía compuestos fenólicos que causan cambios en la biología de S. frugiperda similar a los generados por el extracto crudo. En conclusión, A. concolor produce metabolitos secundarios con actividad insecticida sobre S. frugiperda

Immobilized soybean hull peroxidase for the oxidation of phenolic compounds in coffee processing wastewater

AbstractChitosan beads were prepared, using glutaraldehyde as a crosslinking agent for the immobilization of soybean hull peroxidase (SBP). The activity of free and immobilized SBP was studied. The optimum pH was 6.0 for both the free and immobilized enzyme; however, enzyme activity became more dependent on the temperature after immobilization. This study evaluated the potential use of immobilized and free enzyme in the oxidation of caffeic acid, of synthetic phenolic solution (SPS) and of total phenolic compounds in coffee processing wastewater (CPW). Some factors, such as reaction time, amount of H2O2 and caffeic acid were evaluated, in order to determine the optimum conditions for enzyme performance. Both enzymes showed a potential in the removal of caffeic acid, SPS and CPW, and immobilized SBP had the highest oxidation performance. The immobilized enzyme showed a potential of 50% in the oxidation of caffeic acid after 4 consecutive cycles

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the yea

Descoloração de corantes industriais e efluentes têxteis simulados por peroxidase de nabo (Brassica campestre)

The removal of important textile dyes by turnip peroxidase (TNP) was evaluated. The textile effluents besides the residual dyes contain also chemical auxiliaries such as salts, dispersing and wetting agents. The effect of these was evaluated in the removal of the dyes reactive blue 21 and reactive blue 19 by TNP in synthetic effluents. A decrease of the efficency decolorization was observed. The action of the enzyme on colour removal of dye mixture was equivalent to the dyes alone. The chemical demand of oxygen in the effluent after enzymatic treatment had a significant increase in relation to the untreated effluent

Descoloração de efluentes têxteis sintéticos por catálise enzimática

Peroxidases podem ser utilizadas em processos de descoloração no tratamento de efluentes têxteis. Há um interesse crescente por novas fontes desta enzima, e por processos de obtenção viáveis economicamente.1Neste trabalho o potencial de descoloração de efluentes têxteis sintéticos por peroxidase extraída de nabo (Brassica campestre ssp. rapifera) é avaliado. Para a obtenção da enzima de baixa pureza utiliza-se um processo de baixo custo, Os efluentes utilizados nos ensaios são efluentes sintéticos que simula as etapas de pré-tratamento e tingimento. Os corantes utilizados na preparação dos efluentes foram os corantes reativos Turqueza Remazol G 133% (CTR) e Remazol Brilliant Blue (RBBR) na concentração de 50mg/L. A remoção da cor de uma tricomia de corantes reativos contendo Remazol Brilliant Blue R, Remazol Vermelho Ultra (RVU) e Remazol Brilliant Orange 3R na concentração total de 50 mg/L, catalisada pela peroxidase do nabo também foi investigada. A descoloração obtida para os efluentes sintéticos contendo os corantes CTR e RBBR foi de 37 e 58%, respectivamente. Quanto à tricomia, a remoção da cor total foi de 40%, e a maior remoção observada foi de 69% para o corante RBBR na mistura, enquanto o corante RVU apresentou a menor remoção com apenas 18,7%.CAPES e CNP

Inibição de enzimas digestivas por extratos de pó comercial de Hoodia gordonii utilizado no tratamento da obesidade

Ethnopharmacological evidence supporting the inhibitory effect of appetite and weight loss Hoodia gordonii (Apocynaceae) native to Africa and sold worldwide for the treatment of obesity. However, such effects have been demonstrated only by its active ingredient, the glycoside P57. There are no studies related to the presence of compounds such as enzyme inhibitors, in commercial samples of the plant, which may participate or even be responsible for the proposed effects. The objective of this study was to test the inhibition of digestive enzymes with commercial samples of H. gordonii powder (PHG). Analysis was performed, inhibition of the enzymes α-amylase, α and β-glycosidases, lipase and trypsin in the presence and absence of a simulated gastric fluid. Inhibitions were detected (expressed in units of enzyme inhibited, UEI) only the α and β glucosidases, with differences between samples. For α-glycosidase inhibition was greater in the presence (50.5 and 29.8) in the absence (10.4 and 16.7) of gastric fluid samples for HA and HB, respectively. As for β-glycosidase inhibition was not detected (25.5 and 12.9) in the absence of gastric fluid, for both samples. The results indicate that the samples PHG are only able to inhibit the digestive enzymes α and β glycosides in satisfactory levels according to the literature, especially for the first one. The presence of this inhibitory activity may therefore explain part of the slimming effect of the PHG, attributed so far only the action of the active glycoside P57. Despite the inhibition assays have shown the same answers qualitatively for the two samples, quantitative differences are found, raising questions about the standardization of commercial extracts.Evidências etnofarmacológicas sustentam o efeito inibidor do apetite e emagrecedor da Hoodia gordonii (Apocynaceae) nativa do continente africano e comercializada no mundo todo para o tratamento da obesidade. Porém, tais efeitos foram demonstrados apenas pelo seu princípio ativo, o glicosídeo P57. Não há estudos relacionados à presença de inibidores enzimáticos em amostras comerciais da planta, que podem participar ou mesmo serem responsáveis pelos efeitos propostos. O objetivo deste trabalho foi realizar ensaios de inibição de enzimas digestivas com amostras comerciais do pó de H. gordonii (PHG). Foram realizadas análises de inibição das enzimas α-amilase, α e β-glicosidases, lipase e tripsina na presença e ausência de um fluído gástrico simulado. Foram detectadas inibições (expressas em unidades de enzima inibida, UEI) apenas das α e β glicosidases, com diferenças entre as amostras. Para α-glicosidase, a inibição foi maior na presença (50,5 e 29,8) que na ausência (10,4 e 16,7) do fluido gástrico para as amostras HA e HB, respectivamente. Já para β-glicosidase, a inibição só foi detectada (25,5 e 12,9) na ausência do fluído gástrico, para ambas as amostras. Os resultados indicam que as amostras de PHG são capazes de inibir somente as enzimas digestivas α e β-glicosidases, em níveis considerados satisfatórios segundo a literatura, especialmente para a primeira. A presença dessa atividade inibitória pode explicar, portanto, parte do efeito emagrecedor dos PHG, até então atribuído somente à ação do glicosídeo ativo P57. Apesar dos ensaios de inibição terem mostrado qualitativamente as mesmas respostas para as duas amostras, quantitativamente diferenças são encontradas, levantando questionamentos quanto à padronização dos extratos comerciais

Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin

Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the high water content, which requires drying processes to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba (Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60ºC, using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying process had little effect on the proximate composition of the flour, presenting significant difference only for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and60°C had more highly preserved nutritional substances and antioxidants