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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
20/09/2017 |
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Data da última atualização: |
20/09/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
LENS, H. H. M.; LONE, A. B.; BLEGNISKI, F. P.; PANIS, C.; TAKAHASHI, L. S. A.; FARIA, R. T.; VICTORINO, V. J.; CECCHINI, A. L.; CECCHINI, R. |
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Título: |
ANTIOXIDANT PROTECTION OF YELLOW PITAYA (Selenicereus megalanthus) TO BIOLOGICAL MEMBRANES. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM OF EXPERIMENTAL PATHOLOGY, 2., SIMPÓSIO DE PATOLOGIA EXPERIMENTAL DA UEL, 7., 2017, Londrina. Resumos... Londrina: Universidade Estadual de Londrina, 2017. p. 122-122. |
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Idioma: |
Inglês |
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Conteúdo: |
Studies regarding yellow pitaya (Selenicereus megalanthus) are still scarce. Considering that oxidative stress is a condition observed in several diseases and that compounds ingested in the diet may exert antioxidant protection, the goal of this study was to evaluate the antioxidant protection of yellow pitaya (S. megalanthus) to membrane lipid peroxidation. This is an original work. Selenicereus megalanthus fruits (N= 7) were obtained from the Department of Agronomy, State University of Londrina, Paraná ? Brazil. Fruits were sanitized and separately into peels, pulp and seeds. Fruits samples were stored at -20° C until analyzes. To investigate the capacity of S. megalanthus to protect biological membranes from lipid peroxidation, microsomes were oxidized with iron/ascorbic acid system and compared to non-oxidized microsomes and evaluated by tert-butyl induced lipoperoxidation. Next, microsomes were incubated with pitaya peel, pulp and seeds prior oxidation. As control groups, we evaluated the chemiluminescence of pitaya samples alone and pitaya samples plus microsome. Lipid peroxidation was evaluated by a highly sensitive chemiluminescence method (QL) and results were expressed as area under the curve (AUC). Results are expressed as mean ± standard error of means. Differences were assessed by One-way analysis of variance (ANOVA) with Tukey as a post-hoc. p<0.05 was considered statistically significant. Our data shows that oxidized system increased microsome lipoperoxidation as compared to control group (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC; p<0.0001). We show for the first time that peels from yellow pitaya are capable of protect biological membranes from oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, peel= 276000 ± 2337 AUC, peel+ microsome= 343500 ± 38460 AUC, peel+ oxidized microsome= 647500 ± 41750 AUC; p< 0.05). Pulp of yellow pitaya did not interfere in membrane oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, pulp= 195400 ± 2628 AUC, pulp+ microsome= 304200 ± 20640 AUC, pulp+ oxidized microsome= 787700 ± 66750 AUC). Our results also show that seeds from yellow pitaya protected microsome from oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, seeds= 137600 ± 2378 AUC, seeds+ microsome= 198500 ± 5522 AUC, seeds+ oxidized microsome= 292400 ± 33520 AUC; p< 0.05). Our data shows for the first time in vitro antioxidant protection of biological membranes by peels, pulp and seed (separately) from yellow pitaya fruits (S. megalanthus). MenosStudies regarding yellow pitaya (Selenicereus megalanthus) are still scarce. Considering that oxidative stress is a condition observed in several diseases and that compounds ingested in the diet may exert antioxidant protection, the goal of this study was to evaluate the antioxidant protection of yellow pitaya (S. megalanthus) to membrane lipid peroxidation. This is an original work. Selenicereus megalanthus fruits (N= 7) were obtained from the Department of Agronomy, State University of Londrina, Paraná ? Brazil. Fruits were sanitized and separately into peels, pulp and seeds. Fruits samples were stored at -20° C until analyzes. To investigate the capacity of S. megalanthus to protect biological membranes from lipid peroxidation, microsomes were oxidized with iron/ascorbic acid system and compared to non-oxidized microsomes and evaluated by tert-butyl induced lipoperoxidation. Next, microsomes were incubated with pitaya peel, pulp and seeds prior oxidation. As control groups, we evaluated the chemiluminescence of pitaya samples alone and pitaya samples plus microsome. Lipid peroxidation was evaluated by a highly sensitive chemiluminescence method (QL) and results were expressed as area under the curve (AUC). Results are expressed as mean ± standard error of means. Differences were assessed by One-way analysis of variance (ANOVA) with Tukey as a post-hoc. p<0.05 was considered statistically significant. Our data shows that oxidized system increased microsome lipoperoxidation... Mostrar Tudo |
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Palavras-Chave: |
Antioxidant; fruits (Selenicereus megalanthus); microsomes; oxidative stress; Pitaia. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 03532naa a2200277 a 4500
001 1126677
005 2017-09-20
008 2017 bl uuuu u00u1 u #d
100 1 $aLENS, H. H. M.
245 $aANTIOXIDANT PROTECTION OF YELLOW PITAYA (Selenicereus megalanthus) TO BIOLOGICAL MEMBRANES.$h[electronic resource]
260 $c2017
520 $aStudies regarding yellow pitaya (Selenicereus megalanthus) are still scarce. Considering that oxidative stress is a condition observed in several diseases and that compounds ingested in the diet may exert antioxidant protection, the goal of this study was to evaluate the antioxidant protection of yellow pitaya (S. megalanthus) to membrane lipid peroxidation. This is an original work. Selenicereus megalanthus fruits (N= 7) were obtained from the Department of Agronomy, State University of Londrina, Paraná ? Brazil. Fruits were sanitized and separately into peels, pulp and seeds. Fruits samples were stored at -20° C until analyzes. To investigate the capacity of S. megalanthus to protect biological membranes from lipid peroxidation, microsomes were oxidized with iron/ascorbic acid system and compared to non-oxidized microsomes and evaluated by tert-butyl induced lipoperoxidation. Next, microsomes were incubated with pitaya peel, pulp and seeds prior oxidation. As control groups, we evaluated the chemiluminescence of pitaya samples alone and pitaya samples plus microsome. Lipid peroxidation was evaluated by a highly sensitive chemiluminescence method (QL) and results were expressed as area under the curve (AUC). Results are expressed as mean ± standard error of means. Differences were assessed by One-way analysis of variance (ANOVA) with Tukey as a post-hoc. p<0.05 was considered statistically significant. Our data shows that oxidized system increased microsome lipoperoxidation as compared to control group (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC; p<0.0001). We show for the first time that peels from yellow pitaya are capable of protect biological membranes from oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, peel= 276000 ± 2337 AUC, peel+ microsome= 343500 ± 38460 AUC, peel+ oxidized microsome= 647500 ± 41750 AUC; p< 0.05). Pulp of yellow pitaya did not interfere in membrane oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, pulp= 195400 ± 2628 AUC, pulp+ microsome= 304200 ± 20640 AUC, pulp+ oxidized microsome= 787700 ± 66750 AUC). Our results also show that seeds from yellow pitaya protected microsome from oxidation (control= 352300 ± 44700 AUC, oxidized= 919700 ± 60170 AUC, seeds= 137600 ± 2378 AUC, seeds+ microsome= 198500 ± 5522 AUC, seeds+ oxidized microsome= 292400 ± 33520 AUC; p< 0.05). Our data shows for the first time in vitro antioxidant protection of biological membranes by peels, pulp and seed (separately) from yellow pitaya fruits (S. megalanthus).
653 $aAntioxidant
653 $afruits (Selenicereus megalanthus)
653 $amicrosomes
653 $aoxidative stress
653 $aPitaia
700 1 $aLONE, A. B.
700 1 $aBLEGNISKI, F. P.
700 1 $aPANIS, C.
700 1 $aTAKAHASHI, L. S. A.
700 1 $aFARIA, R. T.
700 1 $aVICTORINO, V. J.
700 1 $aCECCHINI, A. L.
700 1 $aCECCHINI, R.
773 $tIn: INTERNATIONAL SYMPOSIUM OF EXPERIMENTAL PATHOLOGY, 2., SIMPÓSIO DE PATOLOGIA EXPERIMENTAL DA UEL, 7., 2017, Londrina. Resumos... Londrina: Universidade Estadual de Londrina, 2017. p. 122-122.
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