Vitae

Inhibition of a Myotoxic Phospholipase A2 isolated from Crotalus durissus cumanensis by Pentacyclic Triterpenes

2024-11-19T11:51:33-05:00

BACKGROUND: Ophidian accidents have been recognized as public health events in Colombia since 2004 and have been systematically reported since 2007, constituting a significant public health problem. One of the components present in the venoms of Viperidae snakes is the phospholipase A₂ (PLA₂) enzyme, playing a fundamental role in snakebite poisoning and responsible for many of the local effects that are not neutralized by antivenoms, the only treatment approved for the management of these accidents. Traditional herbal treatments hold promise, with ethnopharmacological studies emphasizing compounds, particularly pentacyclic triterpenes, as potential inhibitors of PLA₂.
OBJECTIVE: To identify compounds with the potential to reduce or neutralize the local effects generated by PLA₂, present in the venom of snakes of the Viperidae family, the major cause of ophidian accidents in Colombia.
METHODS: Four triterpenic compounds (madecassic acid, ursolic acid, betulinic acid, and oleanolic acid) were evaluated to determine the inhibitory capacity on the enzymatic activity of myotoxic phospholipase A₂, extracted from Crotalus durissus cumanensis venom and purified by RP-HPLC. To determine the inhibitory capacity of the compounds against the enzymatic activity of PLA₂, the synthetic monodisperse substrate 4-nitro-3- (octanoloxy) benzoic acid was used. Molecular docking was also performed to identify by visual inspection the interactions between the compounds and the active site of the enzyme.
RESULTS: The highest percentage of inhibition was presented by ursolic acid (47.01%). This is supported by the results of the molecular docking, where this compound was found to have interactions with Leu2, Phe24, Tyr52, and Lys69, amino acids involved in the catalytic activity of the enzyme.
CONCLUSIONS: Ursolic acid was determined as the most promising compound among the four evaluated against the local effects generated by PLA₂. Future studies may be performed to determine other potential benefits of these compounds versus other biological actions of the enzyme.

Comprehensive Analysis of Nutritional, Organoleptic, and Functional Aspects of Cow's Milk and Plant-Based Milk Alternatives in the Colombian Market

2024-11-20T06:54:58-05:00

Background: Plant-based beverages, also known as plant-based milk alternatives, are often considered nutritional replacements for conventional cow's milk, as they can serve similar organoleptic and gastronomic purposes. They are increasingly preferred by consumers who have transitioned from conventional milk for various reasons, including lactose intolerance, health concerns, and ethical considerations related to animal welfare and environmental sustainability. However, the nutritional differences between plant-based beverages and cow's milk have been well-documented in the literature, highlighting variations in essential nutrients such as protein, sugars, saturated fats, sodium, and calcium.
Objectives: to analyze the nutritional profile of plant-based milk alternatives available in the Colombian market and cow´s milk, to identify whether they can be considered nutritional alternatives.
Methods: through the recollection of the data reported in the Nutritional Facts table presented in the labels of the selected products in the supermarkets of the city of Medellín, Colombia, in addition to the launches reported on Mintel Market Research © to cover the national territory, and the nutritional profile of whole and skimmed cow´s milk, a comparative analysis is performed using the Health Star Rating methodology from Australia and New Zeeland.
Results: 96 plant-based milk alternatives were evaluated and categorized by vegetable source. The skimmed milk was ranked best because of its low-fat content, followed by the whole milk. The soy and cashew beverages evaluated were the best ranked of all the available plant-based options. Almond and oat beverages, and those whose source is a combination of two or more vegetable sources, obtained third place, followed by the rice beverages in fourth place, and coconut beverages in last.
Conclusions: none of the commercially available plant-based alternative milks in Colombia are an adequate nutritional substitute for cow´s milk, mainly due to their protein, added sugars, and calcium contents.

Quinoa malt and blueberry functional beverage: effect of malting and consumer sensory evaluation

2024-12-04T19:18:13-05:00

Background: Consumers are looking for functional, natural products, valuing minimally processed, additive-free foods that include ancestral crops such as quinoa for their sustainability, nutritional quality and cultural connection.

Objective: to evaluate the influence of processing on the antioxidant capacity and total phenolic compounds and consumer liking of a functional beverage based on quinoa malt (Chenopodium quinoa Willd.) and blueberry (Vaccinium corymbosum) pulp.

Methods: Total phenolic compounds (TPC) were determined by ultraviolet-visible spectrophotometry (UV-Vis). The antioxidant capacity was determined by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl1-picrylhydrazyl (DPPH) methods were applied. Consumer liking level was determined using a five-point verbal scale on 86 untrained evaluators.

Results: The mixture design was employed with minimum-maximum constraints to obtain the optimized beverage formulation based on the blend of three types of quinoa malt [black quinoa malt (BQM), red quinoa malt (RQM), and white quinoa malt (WQM)]. The response variables were antioxidant activity using the DPPH and ABTS methods. Each of the response variables was maximized and fitted to the quadratic regression model. The optimum formula had 70% black quinoa malt (BQM), 20% red quinoa malt (RQM) and 10% white quinoa malt (WQM). Antioxidant capacity increased from stage to stage from 45.11 ± 0.26 µg TE/g in sprouted quinoa (SQ) to 767.55 ± 4.94 µg TE/g in quinoa malt-based beverage with the inclusion of blueberry pulp (QMB) using the DPPH method and from 271.64 ± 1.23 µg TE/g in SQ to 834.32 ± 2.14 µg TE/g in QMB using the ABTS method. The sensory evaluators rated QMB between "good" and "super good" according to the attributes of odor, color, taste and appearance, evaluated.

Conclusions: Quinoa malting and fruit addition significantly influenced the antioxidant capacity and total phenolic compounds. Furthermore, the sensory characteristics of the beverage were described within the range of "good" to "super good" in the evaluated attributes.

Phoradendron bathyoryctum Eichler relieves acute nociceptive pain stimulus and carrageenan-induced inflammation in mice

2024-12-04T19:30:44-05:00

Background: The genus Phoradendron belongs to the Santalaceae family and possesses several species with antitumor, cytotoxic, and immunomodulatory activity, where pain and inflammation are common symptoms. It is used in venereal and liver diseases in Paraguayan folk medicine. In addition, it claims to have tonic properties for the heart and central nervous system. Previous studies have shown that crude extract of Phoradendron bathyoryctum Eichler (Pb) has anxiolytic and antidepressant activity.
Objective: This work aimed to determine the anti-nociceptive and anti-inflammatory activity ofPb using acute models in mice.
Methods: the anti-nociceptive activity of Pb was evaluated using mechanical pressure (Randall-Selitto test), acetic acid (writhing test), and heat (hot plate test) noxious stimulus in mice. The anti-inflammatory activity was assessed through carrageenan-induced plantar edema in mice previously treated with Pb.
Results: Presences of high polarity alkaloids, steroids/ free triterpenoids, leucoanthocyanidins, and tannins were detected in phytochemical studies. Oral doses of 30 (p<0.01) and 300 (p<0.001) mg/kg of Pb denoted a significant dose-dependent increase in pain threshold, using the Randall-Selitto and Writhing test (30; p<0.05; and 300; p<0.01. In addition, consistent with the above anti-nociceptive effect, an increase in the reaction latency time after oral administration of Pb at a dose of 300 mg/kg (p<0.05) in the hot plate test was denoted. Finally, a significant reduction of edema (30 mg/kg; p<0.01) induced by 1% carrageenan was evidenced, demonstrating a potential anti-inflammatory activity of Pb compared to the positive edema control. Interestingly, the anti-edematous activity of Pb showed a similar intensity response compared to the group treated with 10 mg/kg indomethacin (p<0.01).
Conclusion: This work revealed that the crude extract of Pb can increase pain threshold, be compatible with an analgesic effect, and reduce edema (anti-inflammatory) induced by Carrageenan in mice. Further pharmacological and chemical studies are being conducted to elucidate molecular mechanisms and components involved in the observed effects.