A pyrazolyl-thiazole derivative causes antinociception in mice

The present study investigates the antinociceptive effect of the pyrazolyl-thiazole derivative 2-(5-trichloromethyl-5-hydroxy-3-phenyl-4,5-dihydro-1 H-pyrazol-1-yl)-4-(4-bromophenyl)-5-methylthiazole (B50) in mice. Male albino Swiss mice (30-40 g) were used in the acetic acid-induced abdominal writhes and tail-immersion tests. B50 caused dose-dependent antinociception (8, 23 and 80 µmol/kg, sc) in the acetic acid writhing assay (number of writhes: vehicle: 27.69 ± 6.15; B50 (8 µmol/kg): 16.92 ± 3.84; B50 (23 µmol/kg): 13.85 ± 3.84; B50 (80 µmol/kg): 9.54 ± 3.08; data are reported as means ± SEM for 9 animals per group). On the other hand, B50 did not cause antinociception in the tail immersion assay. Naloxone (2.75 µmol/kg, sc) prevented B50-induced antinociception (number of writhes: vehicle-saline: 31.11 ± 3.15; vehicle-naloxone: 27.41 ± 3.70; B50 (80 µmol/kg)-saline: 8.70 ± 3.33; B50 (80 µmol/kg)-naloxone: 31.84 ± 4.26; morphine-saline: 2.04 ± 3.52; morphine-naloxone: 21.11 ± 4.26; 8-9 animals per group). The removal of the methyl group of the thiazole ring of B50 or substitution of the bromo substituent with the methyl at position 4 of the phenyl group, which is attached to the thiazole ring of B50, resulted in loss of activity, suggesting that these substituents are important for antinociceptive activity. B50 had no effect on spontaneous locomotion or rotarod performance, indicating that the antinociceptive effect of B50 is not related to nonspecific motor effects. The antinociceptive profile of B50 seems to be closer to nonsteroidal anti-inflammatory drugs than to classic opioid agents, since it had no analgesic effect in a thermally motivated test.

Shelf life of minimally processed carrot and green pepper

The postharvest losses of horticultural products justify the use of preservation techniques. The processing not only adds value to the products, but also makes the products more convenient to the consumers. The objective of this research was to define the methodologies for the minimal processing of carrot and green pepper as to the type and intensity of the adoption of conservation techniques, and to monitor the products after processing through microbiological, physicochemical and nutritional analysis. The vegetables were washed and they were immersed in cold (7ºC) water with 100 mg L-1 free chlorine for sanitation, followed by centrifugation for 5 min. The product was put into BOPP/LDPE (biaxially orientated polypropylene/low-density polyethylene) plastic bags, which were sealed under atmospheric air, vacuum and modified atmosphere (2% O2, 10% CO2, 88% N2) and stored at 1ºC±1ºC. The approximate composition of the vegetables stayed stable during the storage period, in the three tested treatments. The contents of vitamin C for the samples of minimally processed carrot and green pepper did not present differences among treatments. The contents of beta-carotene decreased slightly during the storage period for the minimally processed carrot and green pepper. After processing, carrot and green pepper had psychrotrophic counts of 10²-10(5) and 10³-10(6) CFU g-1, respectively. Anaerobic mesophiles and total coliforms were found in green peppers, representing 1.6x10³ - 7.4x10(5) and <10.g-1 - 7.4x10(5), respectively. Total and fecal coliforms, anaerobic mesophiles and Salmonella were not found in carrots. Salmonella was not found in green pepper.