Ventricular performance and Na+-K+ ATPase activity are reduced early and late after myocardial infarction in rats

Myocardial infarction leads to compensatory ventricular remodeling. Disturbances in myocardial contractility depend on the active transport of Ca2+ and Na+, which are regulated by Na+-K+ ATPase. Inappropriate regulation of Na+-K+ ATPase activity leads to excessive loss of K+ and gain of Na+ by the cell. We determined the participation of Na+-K+ ATPase in ventricular performance early and late after myocardial infarction. Wistar rats (8-10 per group) underwent left coronary artery ligation (infarcted, Inf) or sham-operation (Sham). Ventricular performance was measured at 3 and 30 days after surgery using the Langendorff technique. Left ventricular systolic pressure was obtained under different ventricular diastolic pressures and increased extracellular Ca2+ concentrations (Ca2+e) and after low and high ouabain concentrations. The baseline coronary perfusion pressure increased 3 days after myocardial infarction and normalized by 30 days (Sham 3 = 88 ± 6; Inf 3 = 130 ± 9; Inf 30 = 92 ± 7 mmHg; P < 0.05). The inotropic response to Ca2+e and ouabain was reduced at 3 and 30 days after myocardial infarction (Ca2+ = 1.25 mM; Sham 3 = 70 ± 3; Inf 3 = 45 ± 2; Inf 30 = 29 ± 3 mmHg; P < 0.05), while the Frank-Starling mechanism was preserved. At 3 and 30 days after myocardial infarction, ventricular Na+-K+ ATPase activity and contractility were reduced. This Na+-K+ ATPase hypoactivity may modify the Na+, K+ and Ca2+ transport across the sarcolemma resulting in ventricular dysfunction.

Lead reduces tension development and the myosin ATPase activity of the rat right ventricular myocardium

Lead (Pb2+) poisoning causes hypertension, but little is known regarding its acute effects on cardiac contractility. To evaluate these effects, force was measured in right ventricular strips that were contracting isometrically in 45 male Wistar rats (250-300 g) before and after the addition of increasing concentrations of lead acetate (3, 7, 10, 30, 70, 100, and 300 µM) to the bath. Changes in rate of stimulation (0.1-1.5 Hz), relative potentiation after pauses of 15, 30, and 60 s, effect of Ca2+ concentration (0.62, 1.25, and 2.5 mM), and the effect of isoproterenol (20 ng/mL) were determined before and after the addition of 100 µM Pb2+. Effects on contractile proteins were evaluated after caffeine treatment using tetanic stimulation (10 Hz) and measuring the activity of the myosin ATPase. Pb2+ produced concentration-dependent force reduction, significant at concentrations greater than 30 µM. The force developed in response to increasing rates of stimulation became smaller at 0.5 and 0.8 Hz. Relative potentiation increased after 100 µM Pb2+ treatment. Extracellular Ca2+ increment and isoproterenol administration increased force development but after 100 µM Pb2+ treatment the force was significantly reduced suggesting an effect of the metal on the sarcolemmal Ca2+ influx. Concentration of 100 µM Pb2+ also reduced the peak and plateau force of tetanic contractions and reduced the activity of the myosin ATPase. Results showed that acute Pb2+ administration, although not affecting the sarcoplasmic reticulum activity, produces a concentration-dependent negative inotropic effect and reduces myosin ATPase activity. Results suggest that acute lead administration reduced myocardial contractility by reducing sarcolemmal calcium influx and the myosin ATPase activity. These results also suggest that lead exposure is hazardous and has toxicological consequences affecting cardiac muscle.

Eucalyptol, an essential oil, reduces contractile activity in rat cardiac muscle

Eucalyptol is an essential oil that relaxes bronchial and vascular smooth muscle although its direct actions on isolated myocardium have not been reported. We investigated a putative negative inotropic effect of the oil on left ventricular papillary muscles from male Wistar rats weighing 250 to 300 g, as well as its effects on isometric force, rate of force development, time parameters, post-rest potentiation, positive inotropic interventions produced by Ca2+ and isoproterenol, and on tetanic tension. The effects of 0.3 mM eucalyptol on myosin ATPase activity were also investigated. Eucalyptol (0.003 to 0.3 mM) reduced isometric tension, the rate of force development and time parameters. The oil reduced the force developed by steady-state contractions (50% at 0.3 mM) but did not alter sarcoplasmic reticulum function or post-rest contractions and produced a progressive increase in relative potentiation. Increased extracellular Ca2+ concentration (0.62 to 5 mM) and isoproterenol (20 nM) administration counteracted the negative inotropic effects of the oil. The activity of the contractile machinery evaluated by tetanic force development was reduced by 30 to 50% but myosin ATPase activity was not affected by eucalyptol (0.3 mM), supporting the idea of a reduction of sarcolemmal Ca2+ influx. The present results suggest that eucalyptol depresses force development, probably acting as a calcium channel blocker.

Utilização de ultrassom na conservação de suco de laranja : efeito sobre características físico-químicas, enzimáticas, microbiológicas e sensoriais

O consumo de suco de frutas vem aumentando no Brasil. Entre 2002 e 2009 o consumo de sucos, sejam eles concentrados, em pó, sucos ou néctares, aumentou em 21%. Devido ao seu sabor agradável e doce, e ao seu valor nutricional, o suco de laranja é o suco mais comum fabricado pela indústria de processamento de bebidas. Diversos fatores podem afetar a qualidade do suco de laranja. A microbiota típica presente no suco de laranja pode ser proveniente de várias etapas de sua produção. Em relação às enzimas, a pectinametilesterase (PME) é a principal causadora de alterações em suco laranja. A pasteurização e a esterilização comercial são os métodos de conservação mais comuns utilizados para inativar enzimas e micro-organismos, porém podem causar efeitos adversos em relação às características sensoriais (cor, sabor, aroma, e outros) dos produtos. A tecnologia de ultrassom vem sendo estudada recentemente como uma forma de conservar os alimentos sem causar efeitos indesejáveis como os provocados pelos tratamentos térmicos. O objetivo deste trabalho foi avaliar a utilização da tecnologia de ultrassom e de ultrassom aliado a temperaturas brandas, como forma de conservar suco de laranja. Para isto, foram analisadas a contagem de mesófilos totais e bolores e leveduras, a atividade da pectinametilesterase, o teor de vitamina C, a cor, o pH, o teor de sólidos solúveis e a estabilidade em relação à turbidez. Ainda, avaliou-se a aceitação sensorial de suco de laranja submetido à termossonicação. Os resultados foram comparados com os obtidos para o suco natural e o suco pasteurizado. Utilizou-se um ultrassom de 40 kHz, associado às temperaturas de 25 ºC, 30 ºC, 40 ºC, 50 ºC e 60 ºC durante 10 minutos. Os tratamentos utilizando ultrassom a 50 ºC e 60 ºC foram capazes de reduzir a contagem de bolores e leveduras e de mesófilos totais, apresentando uma redução de 3 ciclos logarítmicos. Resultado similar foi encontrado quando realizado o tratamento térmico a 90 ºC por 30 segundos. Observou-se que a aplicação da termossonicação permitiu uma redução significativa na atividade de PME e uma menor perda de vitamina C. O tratamento que apresentou melhor redução na atividade de PME foi utilizando ultrassom 40 kHz com temperatura de 60 ºC. Em relação ao ácido ascórbico, quanto menor a temperatura utilizada em conjunto com a sonicação, menor foi a perda deste composto. O teor de sólidos solúveis, o pH e a cor do suco não foram alterados ao longo do processamento. Avaliando a aceitabilidade do suco, verificou-se que a cor não foi influenciada por nenhum tratamento. Em relação ao aroma, sabor e aceitação global o suco submetido a termossonicação obteve aceitação sensorial superior à encontrada para o suco pasteurizado. Concluiu-se então que a utilização da termossonicação como uma forma de conservação para suco de laranja é viável.