Ocorrência de auto-incompatibilidade homomórfica em Mitracarpus longicalyx E. B. Souza & M. F. Sales (Rubiaceae - Spermacoceae)

O estudo da biologia reprodutiva de Mitracarpus longicalyx E.B. Souza & M.F. Sales foi realizado durante os meses de setembro a dezembro de 2004, em Feira de Santana, BA, Brasil. Esta espécie é uma erva anual ocorrente em áreas de caatinga, florescendo de junho a dezembro. As inflorescências são glomérulos com 90 flores em média, que apresentam corola hipocrateriforme, medindo 4-5 mm de comprimento e coloração branca, sendo visitadas e polinizadas por borboletas da espécie Hemiargus hanno hanno (Stoll, 1790) (Lycaenidae). As flores são protândricas, com duração da fase estaminada de três dias e da fase pistilada de cinco dias. Não ocorre sobreposição das duas fases na mesma flor, mas podem ocorrer flores em diferentes fases na mesma inflorescência. Polinizações experimentais indicaram que M. longicalyx é uma espécie auto-incompatível não agamospérmica, com produção natural de frutos elevada (97,8%) na população estudada. A frutificação também foi elevada nas polinizações cruzadas manuais (82,3%), não ocorrendo frutificação nas polinizações manuais geitonogâmicas. Tubos polínicos provenientes de polinizações cruzadas alcançaram o ovário dentro de 24 horas, enquanto que grãos de pólen provenientes de autopolinização não germinaram ou, quando germinaram, não penetraram as papilas estigmáticas. Os resultados indicam que M. longicalyx possui auto-incompatibilidade homomórfica, possivelmente do tipo esporofítica, atuando em adição à protandria no impedimento da autofertilização. Auto-incompatibilidade homomórfica é muito rara nas Rubiaceae, uma família com abundante ocorrência de auto-incompatibilidade heteromórfica.

Chemical composition, acetylcholinesterase inhibitory and antifungal activities of Pera glabrata (Schott) Baill. (Euphorbiaceae)

Pera glabrata (Schott) Baill. was selected for this study after showing a preliminary positive result in a screening of Atlantic Forest plant species in the search for acetylcholinesterase inhibitors and antifungal compounds. The bioassays were conducted with crude ethanol extract of the leaves using direct bioautography method for acetylcholinesterase and antifungal activities. This extract was partitioned with hexane, chloroform and ethyl acetate solvents. The active chloroform fraction was submitted to silica gel chromatography column affording 12 groups. Caffeine, an alkaloid, which showed detection limits of 0.1 and 1.0 µg for anticholinesterasic and antifungal activities, respectively, was isolated from group nine. After microplate analyses, only groups four, nine, 10, 11 and 12 showed acetylcholinesterase inhibitory activity of 40% or higher. The group 12 was purified by preparative layer chromatography affording four sub-fractions. Two sub-fractions from this group were analyzed by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector. The first sub-fraction showed anticholinesterasic activity and contained two major compounds: 9-hydroxy-4-megastigmen-3-one (84%) and caffeine (6%). The second sub-fraction presented five major compounds identified as 9-hydroxy-4-megastigmen-3-one, isololiolide, (-) loliolide, palmitic acid and lupeol and did not show activity.

Correlation between high molecular weight gluten subunits composition and bread-making quality in Brazilian wheat

Bread-making quality is one of the most important targets in the genetic improvement of wheat. Although extensive analyses of quality traits such as farinography, sodium dodecyl sulfate (SDS) sedimentation, alveography, and baking are made in breeding programs, these analyses require high amounts of seeds which are obtained only in late generations. In this experiment the statistical correlations between the high molecular weight subunit of glutenin and bread-making quality measured by alveograph, farinograph and SDS sedimentation were evaluated. Seventeen wheat genotypes were grown under the same conditions, each producing about 1 kg of seeds for the evaluations. The high molecular weight (HMW) glutenin subunits were analyzed by SDS-PAGE. Statistical correlations were highly significant between HMW glutenin subunits and alveograph and SDS sedimentation. These results indicate the possibility of manipulating major genes for wheat seed quality by coupling traditional breeding with non-destructive single seed analysis. Only half seed is necessary to perform the SDS-PAGE analysis. Therefore, the other half seed can be planted to generate the progeny. Seed yield and SDS sedimentation were statistically correlated, indicating the possibility of simultaneous selection for both traits

Antinociceptive effects of the essential oil of Croton zehntneri in mice

Croton zehntneri is an aromatic plant native to Northeastern Brazil, where it is often used in folk medicine. In the present study the antinociceptive effects of the essential oil of Croton zehntneri (EOCz) were evaluated in mice. EOCz administered orally at doses of 100 and 300 mg/kg reduced paw licking time in the second phase of the formalin test from the control value of 41.61 ± 8.62 to 12.01 ± 7.97 and 6.57 ± 3.42 s, respectively. During the first phase of the formalin test only 300 mg/kg induced a significant alteration (from 58.2 ± 7.02, control, to 28.7 ± 4.73 s). The number of contortions in response to intraperitoneal injections of acetic acid did not differ significantly between controls (80.6 ± 9.01) and experimental (300 mg/kg body weight) animals (89.1 ± 9.53% of the control numbers; P > or = 0.05, Student t-test). In the hot-plate test, EOCz at doses > or = 100 mg/kg significantly increased the latency time with respect to controls (11.2 ± 0.80). At 100 and 300 mg/kg this increase persisted for 180 and 240 min, respectively. The data show that EOCz is effective as an antinociceptive agent.

Antinociceptive effects of the essential oil of Croton nepetaefolius on mice

Croton nepetaefolius Baill., is an aromatic plant native to the northeast of Brazil where it is extensively used in folk medicine as a sedative, orexigen and antispasmodic agent. In the present study the antinociceptive effects of the essential oil of C. nepetaefolius (EOCn), administered orally, were evaluated in male Swiss mice (20-25 g). In the acetic acid-induced writhing test, EOCn (100 and 300 mg/kg; N = 14 and N = 12, respectively) was effective at the highest dose. In the hot-plate test, EOCn at 30 and 300 mg/kg, but not at 3 mg/kg, significantly increased the latency at all observation times up to the 180th min (N = 12 for each dose). In the formalin test, EOCn significantly reduced paw licking in the second phase of the test at 100 mg/kg (N = 12), but decreased it in both phases at 300 mg/kg (N = 12). At 30 mg/kg, the effect of EOCn did not differ from control values in either phase of the formalin test (N = 6). Pretreatment with naloxone (5 mg/kg, ip) significantly reversed the analgesic effect of morphine (5 mg/kg, sc) on both phases, but not that of EOCn at 300 mg/kg (N = 6) on both phases of the formalin test. The data show that orally administered EOCn promotes a dose-dependent antinociceptive effect whose mechanisms remain to be elucidated.

Effects of estragole on the compound action potential of the rat sciatic nerve

Estragole, a relatively nontoxic terpenoid ether, is an important constituent of many essential oils with widespread applications in folk medicine and aromatherapy and known to have potent local anesthetic activity. We investigated the effects of estragole on the compound action potential (CAP) of the rat sciatic nerve. The experiments were carried out on sciatic nerves dissected from Wistar rats. Nerves, mounted in a moist chamber, were stimulated at a frequency of 0.2 Hz, with electric pulses of 50-100-µs duration at 10-20 V, and evoked CAP were monitored on an oscilloscope and recorded on a computer. CAP control parameters were: peak-to-peak amplitude (PPA), 9.9 ± 0.55 mV (N = 15), conduction velocity, 92.2 ± 4.36 m/s (N = 15), chronaxy, 45.6 ± 3.74 µs (N = 5), and rheobase, 3.9 ± 0.78 V (N = 5). Estragole induced a dose-dependent blockade of the CAP. At 0.6 mM, estragole had no demonstrable effect. At 2.0 and 6.0 mM estragole, PPA was significantly reduced at the end of 180-min exposure of the nerve to the drug to 85.6 ± 3.96 and 13.04 ± 1.80% of control, respectively. At 4.0 mM, estragole significantly altered PPA, conduction velocity, chronaxy, and rheobase (P <= 0.05, ANOVA; N = 5) to 49.3 ± 6.21 and 77.7 ± 3.84, 125.9 ± 10.43 and 116.7 ± 4.59%, of control, respectively. All of these effects developed slowly and were reversible upon a 300-min wash-out. The data show that estragole dose-dependently blocks nerve excitability.

The association of ACE gene D/I polymorphism with cardiovascular risk factors in a population from Rio de Janeiro

Our aim was to determine the frequencies of the angiotensin-converting enzyme (ACE) gene alleles D and I and any associations to cardiovascular risk factors in a population sample from Rio de Janeiro, Brazil. Eighty-four adults were selected consecutively during a 6-month period from a cohort subgroup of a previous large cross-sectional survey in Rio de Janeiro. Anthropometric data and blood pressure measurements, echocardiogram, albuminuria, glycemia, lipid profile, and ACE genotype and serum enzyme activity were determined. The frequency of the ACE*D and I alleles in the population under study, determined by PCR, was 0.59 and 0.41, respectively, and the frequencies of the DD, DI, and II genotypes were 0.33, 0.51, and 0.16, respectively. No association between hypertension and genotype was detected using the Kruskal-Wallis method. Mean plasma ACE activity (U/mL) in the DD (N = 28), DI (N = 45) and II (N = 13) groups was 43 (in males) and 52 (in females), 37 and 39, and 22 and 27, respectively; mean microalbuminuria (mg/dL) was 1.41 and 1.6, 0.85 and 0.9, and 0.6 and 0.63, respectively; mean HDL cholesterol (mg/dL) was 40 and 43, 37 and 45, and 41 and 49, respectively, and mean glucose (mg/dL) was 93 and 108, 107 and 98, and 85 and 124, respectively. A high level of ACE activity and albuminuria, and a low level of HDL cholesterol and glucose, were found to be associated with the DD genotype. Finally, the II genotype was found to be associated with variables related to glucose intolerance.

Antinociceptive effects of the essential oil of Mentha x villosa leaf and its major constituent piperitenone oxide in mice

Mentha x villosa Huds (Labiatae) is an aromatic herb widely used in folk medicine. Since the essential oil of the herb has many pharmacological activities, including antispasmodic effects, we determined whether the oil and its major constituent, piperitenone oxide (PO), have antinociceptive activity. The essential oil of M. x villosa (EOMV) and PO administered orally at 200 mg/kg (vehicle: 0.1% Tween 80 in water) significantly reduced the writhings induced by acetic acid from control values of 59.5 ± 3.1 s (N = 10) to 31.9 ± 2.8 s (N = 10) and 23.8 ± 3.4 s (N = 10), respectively. When administered at 100 and 200 mg/kg, EOMV reduced the paw licking time for the second phase of the formalin test from the control value of 20.6 ± 2.1 s (N = 13) to 5.3 ± 2.2 s (N = 12) and 2.7 ± 1.2 s (N = 18), respectively. At 100 and 200 mg/kg, PO reduced this second phase to 8.3 ± 2.7 s (N = 12) and 3.0 ± 1.2 s (N = 10), respectively. This effect of EOMV and PO was not reversed by naloxone. EOMV and PO had no significant effect on the first phase of the formalin test. As evaluated by the hot-plate and tail immersion test, EOMV and PO, at doses up to 200 mg/kg, showed no analgesic activity. These results show that EOMV and PO have antinociceptive activity and suggest that this effect is probably an indirect anti-inflammatory effect, which does not involve the central nervous system.

Estragole blocks neuronal excitability by direct inhibition of Na+ channels

Estragole is a volatile terpenoid, which occurs naturally as a constituent of the essential oils of many plants. It has several pharmacological and biological activities. The objective of the present study was to investigate the mechanism of action of estragole on neuronal excitability. Intact and dissociated dorsal root ganglion neurons of rats were used to record action potential and Na+ currents with intracellular and patch-clamp techniques, respectively. Estragole blocked the generation of action potentials in cells with or without inflexions on their descendant (repolarization) phase (Ninf and N0 neurons, respectively) in a concentration-dependent manner. The resting potentials and input resistances of Ninf and N0 cells were not altered by estragole (2, 4, and 6 mM). Estragole also inhibited total Na+ current and tetrodotoxin-resistant Na+ current in a concentration-dependent manner (IC50 of 3.2 and 3.6 mM, respectively). Kinetic analysis of Na+ current in the presence of 4 mM estragole showed a statistically significant reduction of fast and slow inactivation time constants, indicating an acceleration of the inactivation process. These data demonstrate that estragole blocks neuronal excitability by direct inhibition of Na+ channel conductance activation. This action of estragole is likely to be relevant to the understanding of the mechanisms of several pharmacological effects of this substance.

Ochratoxin A determination in beer by immunoaffinity column clean-up and high-performance liquid chromatography

Analyses of ochratoxin A (OTA) in domestic and imported beers were perfomed by immunoaffinity column and high - perfomance liquid chromatography (HPLC) using a fluorescence detector. Recoveries of OTA from beer samples spiked at levels from 8.0 to 800pg/mL ranged from 81.2% to 95.0%, with coefficient of variation between 0% e 11.0%. Detection limit and quantification limit were 2.0pg/mL and 8.0pg/mL, respectively. Of the total of 26 samples produced in Brazil only 6 (23%), contained trace amounts of OTA. Of the 4 imported beers, in 2, Ireland and Germany, were detected OTA at levels of 25pg/mL and 82pg/mL, respectively.

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

A farinha de trigo possui variadas aplicações na indústria de alimentos, apresentando um importante papel no aspecto econômico e nutricional da alimentação humana. Sabe-se, que as características nutricionais e tecnológicas da farinha de trigo sofrem interferência direta das condições de cultivo, colheita, secagem e armazenamento dos grãos de trigo utilizados como matéria-prima. Este estudo objetivou avasliar a qualidade tecnológica de amostras de grãos de trigo nacionais e importados, bem como de amostras de farinhas produzidas a partir destes grãos, através da análise de parâmetros físico-químicos (umidade, cinzas, glúten úmido, número de quedas e peso hectolitro) e da farinografia (absorção de água, tempo de desenvolvimento e estabilidade). As análises físico-químicas mostraram diferenças significativas (p < 0,05) para os valores de cinzas, glúten úmido e número de quedas entre as amostras de grãos de trigo nacionais e importados, bem como entre as amostras de farinhas obtidas a partir destes grãos. A umidade foi o único parâmetro físico-químico que não apresentou diferença significativa (p < 0,05) entre as amostras nacionais e importadas. As amostras de grãos de trigo importados e de suas farinhas apresentaram os mais altos valores de glúten úmido (28-33,4%) e de número de quedas (322,33-428,33 segundos). A análise de farinografia mostrou diferença significativa (p < 0,05) entre os valores de absorção de água, tempo de desenvolvimento e estabilidade entre as farinhas de trigo nacionais e importadas. Ademais, foram observados destacáveis valores de absorção de água (54,43-59,3%) e estabilidade (10-24,75 minutos) para as farinhas de trigo importadas. Os dados obtidos neste estudo mostram uma menor qualidade tecnológica dos grãos de trigo nacionais analisados e de suas farinhas quando comparados com amostras importadas, fato este que tem impacto negativo sobre a destinação de seu uso industrial, bem como sobre seu valor econômico.

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon), amostra A (bolo com 20% de farinha de yacon) e amostra B (bolo com 40% de farinha de yacon). Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (ADQ), utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global). A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP). Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16), gosto doce (7,60), sabor de chocolate (10,52), maciez (11,44) e qualidade global (11,64). Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.

Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more intense in samples with 2.5% NaCl. Cooking loss was lower (P < 0.05) in the samples salted with 5% and 10% NaCl, and similarity was observed between the levels 0 and 7.5% salt. The treatments with levels 0% and 2.5% NaCl had higher mesophilic counts. The other microbiological parameters were within limits established by law. Therefore, salting with 5% NaCl can be used in pork meat in order to maintain the physicochemical and microbiological characteristics of the final product.