There are few studies on the neuroprotective effects of syringaldehyde in a rat model of cerebral ischemia. The study aimed to elucidate the mechanisms underlying the neuroprotective effects of syringaldehyde on ische...There are few studies on the neuroprotective effects of syringaldehyde in a rat model of cerebral ischemia. The study aimed to elucidate the mechanisms underlying the neuroprotective effects of syringaldehyde on ischemic brain cells. Rat models of cerebral ischemia were intraperitoneally administered syringaldehyde. At 6 and 24 hours after syringaldehyde administration, cell damage in the brain of cerebral ischemia rats was obviously reduced, superoxide dismutase activity and nuclear respiratory factor 1 expression in the brain tissue were markedly increased, malondi-adehyde level was obviously decreased, apoptosis-related cysteine peptidase caspase-3 and -9 immunoreactivity was obviously decreased, and neurological function was markedly improved. These ifndings suggest that syringaldehyde exerts neuroprotective effects on cerebral ischemia injury through anti-oxidation and anti-apoptosis.展开更多
The “cachaça” is currently one of the fastest growing agro-industrial industries in the country as the drink considered as a symbol of Brazilian nationality. This study aimed to quantify the phenolic compo...The “cachaça” is currently one of the fastest growing agro-industrial industries in the country as the drink considered as a symbol of Brazilian nationality. This study aimed to quantify the phenolic compounds, evaluate the antioxidant and antibacterial activity of different samples of aged “cachaça”. The physic-chemical analysis was performed at the Brandy Quality Laboratory of the Federal University of Lavras, and the determination of phenolic compounds was performed by High Performance Liquid Chromatography (HPLC). The antimicrobial activity evaluation was held at the Food Mycology Laboratory through the cavity agar diffusion technique and by steam using the micro-organisms Escherichia coli, Staphylococcus aureus, Salmonella choleraesuis, Listeria monocytogenes and Pseudomonas aeruginosa. The antioxidant activity was evaluated using the DPPH radical sequestering method. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg/L, observing the predominance of syringaldehyde, gallic acid and vanillic acid. The phenolic extracts showed a satisfactory antibacterial activity for both Gram-negative and Gram-positive but did not show inhibition against the bacteria Pseudomonas aeruginosa. The antioxidant activity was evidenced by the DPPH test for cachaças tested and the “cachaça” aged in oak barrel showed the highest activity, followed by “cachaça” aged in jequitibá, amburana and balm barrels.展开更多
文摘There are few studies on the neuroprotective effects of syringaldehyde in a rat model of cerebral ischemia. The study aimed to elucidate the mechanisms underlying the neuroprotective effects of syringaldehyde on ischemic brain cells. Rat models of cerebral ischemia were intraperitoneally administered syringaldehyde. At 6 and 24 hours after syringaldehyde administration, cell damage in the brain of cerebral ischemia rats was obviously reduced, superoxide dismutase activity and nuclear respiratory factor 1 expression in the brain tissue were markedly increased, malondi-adehyde level was obviously decreased, apoptosis-related cysteine peptidase caspase-3 and -9 immunoreactivity was obviously decreased, and neurological function was markedly improved. These ifndings suggest that syringaldehyde exerts neuroprotective effects on cerebral ischemia injury through anti-oxidation and anti-apoptosis.
基金the Research Support Foundation of the State of Minas Gerais(FAPEMIG)the National Council for Scientific and Technological Development(CNPq)the Coordination of Higher Education Personnel Improvement(CAPES)for the financial support and scholarship granted
文摘The “cachaça” is currently one of the fastest growing agro-industrial industries in the country as the drink considered as a symbol of Brazilian nationality. This study aimed to quantify the phenolic compounds, evaluate the antioxidant and antibacterial activity of different samples of aged “cachaça”. The physic-chemical analysis was performed at the Brandy Quality Laboratory of the Federal University of Lavras, and the determination of phenolic compounds was performed by High Performance Liquid Chromatography (HPLC). The antimicrobial activity evaluation was held at the Food Mycology Laboratory through the cavity agar diffusion technique and by steam using the micro-organisms Escherichia coli, Staphylococcus aureus, Salmonella choleraesuis, Listeria monocytogenes and Pseudomonas aeruginosa. The antioxidant activity was evaluated using the DPPH radical sequestering method. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg/L, observing the predominance of syringaldehyde, gallic acid and vanillic acid. The phenolic extracts showed a satisfactory antibacterial activity for both Gram-negative and Gram-positive but did not show inhibition against the bacteria Pseudomonas aeruginosa. The antioxidant activity was evidenced by the DPPH test for cachaças tested and the “cachaça” aged in oak barrel showed the highest activity, followed by “cachaça” aged in jequitibá, amburana and balm barrels.
