Oxidative Stress in Diabetic Neuropathy

For treating chronic pain, a multifactorial condition, is needed a suitable diagnosis which allows the differentiation in its many components. Diabetic neuropathy is a worldwide disease with great impact in the modern society. Diabetes may leads to the production of reactive oxygen species that are associated to oxidative stress, which may be a key factor in the development of diabetic neuropathy. The main goal is to inquire a potential association between chronic pain, diabetic neuropathy and oxidative stress. Thus, was performed a meta-analysis that permitted the causal evaluation between oxidative stress and diabetic neuropathy, and, a pain evaluation was accomplished in a convenience sample using validated surveys – Brief Pain Inventory (BPI) and Douleur Neuropathique 4 (DN4). Through the meta-analysis it was possible evaluate oxidative stress biomarkers, such lipid peroxidation, superoxide dismutase and catalase activities, and reduced glutathione. 9 studies were selected and all were performed in mouse models. The levels of lipid peroxidation were increased in all the studies, however the levels of the other biomarkers were diminished in diabetic models comparatively to healthy controls. In the evaluation of convenience sample, 84 surveys were collected along the four seasons: summer, autumn, winter and spring. The pain complaints were described in terms of local, intensity, impact, relief by medication and its effect on daily activities using BPI questionnaire. The scores obtained in BPI indicate the presence of moderate to severe pain, with increased complaints in autumn and spring, and implications in daily activities, transversal to all groups. To determine the main features associated with neuropathic pain it was used DN4 questionnaire. The DN4 indicated the presence of nearly 50% of patients with neuropathic pain. The results suggest that being female, the increased age and being retired can influence chronic pain and neuropathic pain in patients. As main conclusions, it was possible to verify an association between oxidative stress, and neuropathic pain, and, also, that weather conditions may influence the pain complaints and its prevalence.

Electrochemical DNA-sensor for evaluation of total antioxidant capacity of flavours and flavoured waters using superoxide radical damage

In this paper, a biosensor based on a glassy carbon electrode (GCE) was used for the evaluation of the total antioxidant capacity (TAC) of flavours and flavoured waters. This biosensor was constructed by immobilising purine bases, guanine and adenine, on a GCE. Square wave voltammetry (SWV) was selected for the development of this methodology. Damage caused by the reactive oxygen species (ROS), superoxide radical (O2·−), generated by the xanthine/xanthine oxidase (XOD) system on the DNA-biosensor was evaluated. DNA-biosensor encountered with oxidative lesion when it was in contact with the O2·−. There was less oxidative damage when reactive antioxidants were added. The antioxidants used in this work were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants are capable of scavenging the superoxide radical and therefore protect the purine bases immobilized on the GCE surface. The results demonstrated that the DNA-based biosensor is suitable for the rapid assess of TAC in beverages.

Electrocatalytic evaluation of DNA damage by superoxide radical for antioxidant capacity assessment

The integrity of DNA purine bases was herein used to evaluate the antioxidant capacity. Unlike other DNA-based antioxidant sensors reported so far, the damaging agent chosen was the O 2 radical enzymatically generated by the xanthine/xanthine oxidase system. An adenine-rich oligonucleotide was adsorbed on carbon paste electrodes and subjected to radical damage in the presence/absence of several antioxidant compounds. As a result, partial damage on DNA was observed. A minor product of the radical oxidation was identified by cyclic voltammetry as a diimine adenine derivative also formed during the electrochemical oxidation of adenine/guanine bases. The protective efficiency of several antioxidant compounds was evaluated after electrochemical oxidation of the remaining unoxidized adenine bases, by measuring the electrocatalytic current of NADH mediated by the adsorbed catalyst species generated. A comparison between O 2 and OH radicals as a source of DNA lesions and the scavenging efficiency of various antioxidant compounds against both of them is discussed. Finally, the antioxidant capacity of beverages was evaluated and compared with the results obtained with an optical method.