Hydroalcoholic crude extract of Casearia sylvestris Sw. reduces chronic post-ischemic pain by activation of pro-resolving pathways

Ethnopharmacological relevance Casearia sylvestris Sw. is widely used in popular medicine to treat conditions associated with pain. Aim of the study The present study investigated the influence of hydroalcoholic crude extract of Casearia sylvestris (HCE-CS) and contribution of pro-resolving mediators on mechanical hyperalgesia in a mouse model of chronic post-ischemia pain (CPIP). Methods and results Male Swiss mice were subjected to ischemia of the right hind paw (3 h), then reperfusion was allowed. At 10 min, 24 h or 48 h post-ischemia/reperfusion (I/R), different groups of animals were treated with HCE-CS (30 mg/Kg, orally [p.o]), selected agonists at the proresolving receptor ALX/FPR2 (natural molecules like resolvin D1 and lipoxin A4 or the synthetic compound BML-111; 0.1–1 µg/animal) or vehicle (saline, 10 mL/Kg, s.c.), in the absence or presence of the antagonist WRW4 (10 µg, s.c.). Mechanical hyperalgesia (paw withdrawal to von Frey filament) was asseseed together with histological and immunostainning analyses. In these settings, pro-resolving mediators reduced mechanical hyperalgesia and HCE-CS or BML-111 displayed anti-hyperalgesic effects which was markedly attenuated in animals treated with WRW4. ALX/FPR2 expression was raised in skeletal muscle or neutrophils after treatment with HCE-CS or BML-111. Conclusion These results reveal significant antihyperalgesic effect of HCE-CS on CPIP, mediated at least in part, by the pathway of resolution of inflammation centred on the axis modulated by ALX/FPR2

Fatty Acid Profile And Cholesterol Content Of Mortadella Prepared With Vegetable Oils [perfil De ácidos Graxos E Teor De Colesterol De Mortadela Elaborada Com óleos Vegetais]

The aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.435924929Abraham, R., Adipose fatty acid composition and the risk of serious ventricular arrhythmias in acute myocardial infarction (1989) American Journal of Cardiology, 63 (5), pp. 269-272. , http://www.sciencedirect.com/science/article/pii/0002914989903287, Disponível em, Acesso em: 28 maio, 2012. doi: 10.1016/0002-9149(89)90328-7Al-Hasani, S.M., Rapid determination of cholesterol in single and multicomponent prepared foods (1993) Journal of Association of Official Analytical Chemists, 76 (4), pp. 902-906. , http://www.ncbi.nlm.nih.gov/pubmed/8374334, Disponível em, Acesso em: 30 junArihara, K., Strategies for designing novel functional meat products (2006) Meat Science, 74 (1), pp. 219-229. , http://www.sciencedirect.com/science/article/pii/S0309174006001446, Disponível em, Acesso em: 13 jul. 2011. doi: 10.1016/j. meatsci.2006.04.028Bligh, E.C., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37, pp. 911-917(1992) BRITISH NUTRITION FOUNDATIONS. Unsaturated Fatty Acids: Nutritional and Physiological SignifiCance, , London: Chapman & Hall, The report of the British Nutrition Foundations Task Force)Buscailhon, S., Time-related changes in intramuscular lipids of French dry-cured ham (1994) Meat Science, 37, pp. 245-255. , http://www.sciencedirect.com/science/article/pii/0309174094900841, Disponível em, Acesso em: 28 maio, 2012. doi: 10.1016/0309-1740(94)90084-1Enser, M., Feeding linseed to increase the n-3 PUFA of pork: Fatty acid composition of muscle, adipose tissue, liver and sausages (2000) Meat Science, 55 (2), pp. 201-212. , http://www.sciencedirect.com/science/article/pii/S0309174099001448, Disponível em, Acesso em: 01 jul. 2011. doi: 10.1016/S0309-1740(99)00144-8Hoz, L., Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage (2004) Meat Science, 67 (3), pp. 485-495. , http://www.sciencedirect.com/science/article/pii/S0309174003003334, Disponível em, Acesso em: 06 jul. 2011. doi: 10.1016/j.meatsci.2003.12.001Jimenez-Colmenero, F., Relevant factors in strategies for fat reduction in meat products (2000) Trends In Food Science & Technology, 11 (2), pp. 56-66. , http://www.sciencedirect.com/science/article/pii/S092422440000042X, Disponível em, Acesso em: 01 jul. 2011. doi: 10.1016/S0924-2244(00)00042-XJoseph, J.D., Ackman, R.G., Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: Collaborative study (1992) Journal of AOAC International, 75 (3), pp. 488-506Kayaardi, S., Gök, V., Effect of replacing beef fat with olive oil on quality characteristics of Turkish Soudjouk (Sucuk) (2004) Meat Science, 66 (1), pp. 249-257. , http://www.sciencedirect.com/science/article/pii/S0309174003000986, Disponível em, Acesso em: 02 jul. 2011. doi: 10.1016/S0309-1740(03)00098-6Lu, P., Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour (2008) Meat Science, 80 (3), pp. 910-918. , http://www.sciencedirect.com/science/article/pii/S0309174008001137, Disponível em, Acesso em: 29 jun. 2011. doi: 10.1016/j.meatsci.2008.04.010Muguerza, E., Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage (2001) Meat Science, 59, pp. 251-258. , http://www.sciencedirect.com/science/article/pii/S0309174001000754, Disponível em, Acesso em: 13 jul. 2011. doi: 10.1016/S0309-1740(01)00075-4Muguerza, E., Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil (2003) Meat Science, 65 (4), pp. 1361-1367. , http://www.sciencedirect.com/science/article/pii/S0309174003000585, Disponível em, Acesso em: 14 jul. 2011. doi: 10.1016/S0309-1740(03)00058-5Oliver, M.F., It is more important to increase the intake of unsaturated fats than to decrease to intake of saturated fats: Evidence from clinical trials relating to eschemic heart disease (1997) Clinical of Nutrition, 66, pp. 980S-986S. , http://www.ajcn.org/content/66/4/980S.short, Disponível em, Acesso em 18 julÖzvural, E.B., Vural, H., Utilization of interesterified oil blens in the production of frankfurters (2008) Meat Science, 78 (3), pp. 211-216. , http://www.sciencedirect.com/science/article/pii/S0309174007002057, Disponível em, Acesso em: 04 jul. 2011. doi: 10.1016/j.meatsci.2007.06.012Rique, A.B.R., Nutrição e exercício na prevenção e controle das doenças cardiovasculares (2002) Revista Brasileira De Medicina Do Esporte, 8 (6), pp. 244-254. , http://www.scielo.br/pdf/%0D/rbme/v8n6/v8n6a06.pdf, Disponível em, Acesso em: 18 jul. 2011. doi: 10.1590/S1517-86922002000600006Santos, C., Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets (2008) Meat Science, 80 (2), pp. 668-674. , http://www.sciencedirect.com/science/article/pii/S0309174008000624, Disponível em, Acesso em: 16 jun. 2011. doi: 10.1016/j. meatsci.2008.03.004Terra, N.N., (1998) Apontamentos De Tecnologia De Carnes, p. 216. , São Leopoldo: UnisinosValencia, I., Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants (2008) Meat Science, 80, pp. 1046-1054. , http://www.sciencedirect.com/science/article/pii/S0309174008001253, Disponível em, Acesso em: 14 jul. 2011. doi: 10.1016/j.meatsci.2008.04.024Watts, G.F., Dietary fatty acids and progression of coronary artery disease in men (1996) American Journal of Clinical Nutrition, 64 (2), pp. 202-209. , http://www.ajcn.org/content/64/2/202.short, Disponível em, Acesso em: 18 ju

Identification of the antimicrobial substances produced by Solanum palinacanthum (Solanaceae)

Com vistas a descobrir antimicrobianos de origem natural para uso terapêutico ou para a preservação de alimentos, o extrato metanólico das partes aéreas de Solanum palinacanthum foi submetido a fracionamentos direcionados por testes para avaliar a atividade antibacteriana e antifúngica. em decorrência, o flavonóide rutina e o ácido 3,5-dicafeoilquínico foram isolados por cromatografia em coluna e por cromatografia líquida de alta eficiência, para serem identificados por espectrometria de massas e de ressonância magnética nuclear. As concentrações inibitórias mínimas (CIM) do derivado do ácido cafeico contra Aeromonas hydrophila, Bacillus subtilis, Staphylococcus aureus e o fungo Aspergillus ochraceus foram 250, 1000, 1000 e > 568µg/mL, respectivamente. Contra os mesmos organismos, os valores de CIM para a rutina foram 1000, > 1000, > 1000 e 35µg/mL, respectivamente. A rutina mostrou-se muito promissora para o controle de A. ochraceus, pois seu valor de CIM contra tal fungo foi bem próximo ao observado para o cloreto de benzalcônio, que é empregado como fungicida no Brasil.To find out natural antimicrobial agents as alternative in therapeutics and to preserve food, the methanol extract of Solanum palinacanthum aerial parts was submitted to purification steps guided by antibacterial and antifungal assays. As a consequence, the flavonoid rutin and 3,5-dicaffeoylquinic acid were isolated by column chromatographyand high performance liquid chromatography, and identified by mass and nuclear magnetic resonance spectrometry. Minimal inhibitory concentrations (MIC) of the quinic acid derivative against Aeromonas hydrophila, Bacillus subtilis, Staphylococcus aureus and the fungus Aspergillus ochraceus were 250, 1000, 1000 and > 568µg/mL, respectively. Against the same microorganisms, MIC for rutin were 1000, > 1000, > 1000 and 35µg/mL, respectively. Rutinwas very promising for A. ochraceus control, since its MIC against such fungus was close to the one observed for benzalkonium chloride, which is used as a fungicide in Brazil.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Amygdala amino acid and monoamine levels in genetically Fast and Slow kindling rat strains during massed amygdala kindling: a microdialysis study

We investigated the neurochemistry of epileptic seizures in rats selectively bred to be seizure-prone (Fast) vs. seizure-resistant (Slow) to amygdala kindling. Microdialysis was used to measure levels of amino acids [glutamate, aspartate and gamma-aminobutyric acid (GABA)] and monoamines (noradrenaline, dopamine and serotonin) during \u27massed\u27 stimulation (MS) (every 6 min) of the ipsilateral amygdala for a total of 40 stimulation trials. Behavioral seizure profiles together with their afterdischarge thresholds (ADTs) and associated durations were assessed during the procedure, and subsequently were redetermined 1, 7 and 14 days later. Then normal \u27daily\u27 kindling commenced and continued until the animal reached the fully kindled state. During MS, several generalized seizures were triggered in Fast rats that were associated with long afterdischarge (AD) durations and intermittent periods of elevated thresholds, but in Slow rats, most stimulations were associated with stable ADTs and short ADs. Progressively increasing extracellular glutamate and decreasing GABA was observed in Fast rats during the MS, whereas Slow rats showed levels similar to baseline values. Levels of noradrenaline and dopamine, but not of serotonin, were also increased in both strains throughout the MS treatment. In Fast rats, a dramatic lengthening of AD durations occurred 7 and 14 days following MS, as well as subsequent strong positive transfer to daily kindling, all of which were not seen in Slow rats. Together, these results show that repeated, closely spaced stimulations of the amygdala can differentially alter excitatory and/or inhibitory transmitter levels in a seizure network, and that sensitivity to this manipulation is genetically determined