ANTI-HERBIVORE PROTECTION BY MUTUALISTIC SPIDERS and THE ROLE of PLANT GLANDULAR TRICHOMES

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Antimicrobial activity of essential oils from plants used in Brazilian popular medicine

Essential oils from, Salvia officinalis L. (SO), Mentha sylvestris L. (MS), Casearia sylvestris Sw. (CS), Mentha piperita L. (MP), Ocimum micrantum Willd. (OM) and Mentha arvensis L. (MA), plants used in Brazilian popular medicine were extracted using method I, as described in the Brazilian Pharmacopoeia, in order to obtain the phytochemical profile and to evaluate their antimicrobial activity against the following microorganisms: Bacillus subtilis, Staphylococcus aureus, Micrococcus luteus, Escherichia coli, Serratia marcescens, Candida albicans and Aspergilus oryzae. Test was made by means of the disk-plaque diffusion test in liquid medium using 1% essential oil. In the disk-plaque diffusion test, all the essential oils exhibited activity against B. subtilis, but OM showed the greatest inhibition zone and was the only one to show activity against S. aureus. Samples of SO, MS, MP, OM and MA were active against M. luteus, E. coli and S. marcescens, while A. oryzae was sensitive to MS, MP, OM and MA. No sample, however, was active against C. albicans. In the liquid medium test, significant results were observed for OM and MA, which inhibited the growth of all microorganisms for 24 hours, and OM continued active against E. coli and A. oryzae until the last reading.

Produ̧ão de mudas de lamiaceae para o cultivo hidropnico: Qualidade de enraizamento

Apex and basal cuttings of Lamiaceae plants (Mentha crispa L., Mentha piperita L. and Salvia officinalis L.) were submitted to rooting assay. The effects of water, H3BO3, KH2PO4, ZnSO 4 and KNO3 solutions on the formation of adventitious roots were studied in greenhouse conditions. The root morphology parameters were determined after the rooting processes. Salvia officinalis did not produce adventitious roots under the experimental conditions. Apex or basal cuttings showed similar rooting development. The root volume and length were more influencied by KNO3 and H3BO3 solutions than diameter and root surface area.

Efeito do bálsamo de copaíba (Copaitéra reticulata ducke) sobre a Germinação de esporos de Fusarium

The germinative capacity of spores of Fusarium was studied in the presence of copahiba balsam (5 to 100%). The culture was carried out in Erlenmeyer flasks with 50ml of ICI medium and 1 ml of the pre-inoculated fungus. In some specific cases, 1 ml of copahiba balsam was added to the medium. The development of spores was significantly reduced in the presence of copahiba balsam. Sensibility to copahiba balsam varied with the different strains of Fusarium.

Influência do alecrim (Rosmarinus officinallis L.) na atividade de água e oxidação lipídica de peixes de uma espécie de tilápia (Oreochromis ssp-var. vermelha Flórida) submetidos à salga

Salting have been a very utilized fish conservation method, however only in the last years the basic mechanism involved in salting fish has been understood. The objectives of this study were determine the addition in brine salt of rosemary leaves, rosemary extracts and tocopherol, and your action in the followed parameters: water activity (Aw), moisture, ash, salt content and TBARS. The results showed that the addition of antioxidants was difficulted the salt absorption, however didn't have differences between rosemary or tocopherol use. In the salting time of 3 hours the values of Aw and salt levels, was respectively: 0.77±0.01 and 14.42±1.69. for control treatment; 0.85±0.02 and 9.09±1.39for rosemary filtrate; 0.78±0.03 and 10.63±0.69 rosemary without filtrating and 0.85±0.02 and 11.96±1.78 tocopherol, showed that didn't grow indigenous bacterias. Lipid oxidation was evaluated by TBARS and the results showed the oxidative effect of salt and the pro oxidant effects of alls antioxidants used in brine salting.

Bioatividade de plantas medicinais no controle de Sclerotinia isolado de Stevia rebaudiana (Bert.) Bertoni

The microorganism Sclerotinia was isolated from roots of Stevia rebaudiana (Bert.) Bertoni in plantations in the northwest of Parana and submitted to the cultivation in the presence of extracts and vegetable balsams of Tarragon (Artemisia draconculus), Thyme (Thymus vulgaris), Manjerona (Origanum majorona), Mint citrata (Mintpiperita var. citrata), Purple Basil (Ocimum basilicum L.), Andiroba (Carapa guanensis) and Copaíba (Copaifera reticulata Ducke). The first five oils were extracted by steam drags, after the drying of the vegetable in greenhouse with circulation of air at 45°C. The last two were used in natura. A suspension (100ìl) of fungus previously cultivated, was added to each plate. The results show that after 7 days of incubation the thyme oils 10ìl, purple basil 25ìl, manjerona 25ìl, mint citrata 50ìl, tarragon 50ìl were capable to inhibit the growth of Sclerotinia, while the andiroba oil only reached this result with 200ìl. The copaiba balsam, even in the concentration of 500ìl, was unable to inhibit the growth of the microorganism.

Carbon isotope composition as a tool for quality control of herbs, spices and medicinal plants

Isotope screening is a simple and cheap test for determining the photosynthetic pathway used by plants. The scope of this work was to classify the photosynthetic type of Melissa officinalis L. and Cymbopogon citratus [DC.] Stapf, through studies of the carbon isotope composition (δ13 C), and we are proposing the use of carbon isotope composition results as a tool to control the quality of medicinal plants. For studies of δ 13C (13 C% = [R (sample)/R (standard) - 1] × 10 -3), dried, powdered leaves were analyzed in a mass spectrometer coupled with an elemental analyzer for determining the ratio R (R = 13CO2/12CO2). As results, M. officinalis presented a C3 photosynthetic type, and C. citratus presented a C4 photosynthetic type. The carbon isotope composition from this study can be used as quality control of M. officinalis adulterants.

Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation

This work was aimed at evaluating the antioxidant activity of rosemary extract added to soybean oil in thermoxidation conditions. Purified soybean oil, refined soybean oil and refined soybean oil containing 1,000 mg/kg rosemary extract were heated at 180°C. The oxidation of the samples was evaluated after 0, 2.5, 5, 7.5 and 10 hours of thermoxidation by means of oxidative stability determination, total polar compounds and conjugated dienes. The purified oil differed significantly from the refined oil, mainly in relation to oxidative stability due the removal of the natural antioxidants. Rosemary extract presented antioxidant effects at high temperatures. After 10 hours of heating, 1,000 mg/kg rosemary extract added to the refined soybean oil significantly increased the oil oxidative stability from 7.52 to 13.5 hours and decreased the formation of polymers and decomposing products measured through the polar rates from 17.35 to 7.99%. The build up of primary oxidation products gauged through diene rates also decreased from 1.61 to 0.80%. Rosemary extract could be recommended as an alternative antioxidant.

Utilização de extratos de plantas medicinais e óleo de Eucaliptus no controle in vitro de Microsporum canis

INTRODUCTION: Microsporum canis is the most common cause of canine and feline dermatophytosis and thus has an important zoonotic role. OBJECTIVES: the aim of this study was to determine the antifungal action of medicinal plant extracts and of eucalyptus oil against pathogenic fungus Microsporum canis. METHODS: the extracts were prepared by mixing 300 g of previously washed leaves with 450 mL of distilled water. Then the material was triturated, filtered, sterilized and conserved at 10 + 2 oC. Fifteen milliliters of sterilized medium Sabouraud dextrose (Difco) at a temperature of 55 + 1 oC was added in Petri dishes containing the extracts in one, two, three, four and five mm concentrations. The fungus was inoculated once the medium was solidified. The inoculated dishes were maintained in B.O.D. incubator at 36 ± 0,5 oC until the fungus developed in the controls. RESULTS: the extracts from Punica granatum, Mangifera indica and Eucalyptus spp reduced the growth of fungus, but the extracts from Cymgopogom nardus, Tagetes minuta, Ruta graviolens, Cyperus rotundus, Annona moricata and Calendula spp leaves and flowers boosted the growth of fungus. The other extracts and the eucalyptus oil neither show any fungicidal action nor encourage mycelium growth. CONCLUSIONS: the use of most tested extracts and eucalyptus oil is not suitable for the treatment of Microsporum canis dermatophytosis due to lack of inhibitory effects. The extracts from Cymgopogom nardus, Tagetes minuta, Ruta graviolens, Cyperus rotundus, Annona moricata and from of Calendula spp leaves and flowers help the development of the fungus making clear that phytotherapy should be properly used, otherwise it can worsen the problem. However; extracts from Mangifera indica, Punica granatum and Eucalyptus spp. can be used as fungistatic.

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Óleos essenciais: verificação da ação antimicrobiana in vitro, na água e sobre a microbiota da pele humana

Pós-graduação em Biologia Geral e Aplicada - IBB

Atividade antibacteriana de óleos essenciais e avaliação de potencial sinergético

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ação de óleos essenciais no controle de sigatoka-negra (Mycosphaerella fijiensis) Morelet de bananeiras (Musa sp)

Pós-graduação em Ciências Biológicas (Botânica) - IBB

Atividade antibacteriana de óleos essenciais de especiarias em alimentos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Atividade biológica de gel dentifrício e enxagüatório bucal contendo extratos vegetais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)