巴西 Myrciaria tenella (DC.) O.Berg(桃金娘科)精油的化学成分及体外和硅学生物活性

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-05-08 DOI:10.1155/2024/2848736
Oberdan Oliveira Ferreira, Vanessa Guimarães Costa, Jorddy Nevez Cruz, Maria Sueli da Silva Kataoka, João de Jesus Viana Pinheiro, Lidiane Diniz do Nascimento, Everton Luiz Pompeu Varela, Márcia Moraes Cascaes, Sandro Percário, Suraj N. Mali, Tatiany Oliveira de Alencar Menezes, Mozaniel Santana de Oliveira, Eloisa Helena de Aguiar Andrade
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引用次数: 0

摘要

Myrciariatenella O.Berg是巴西的本土植物物种,具有药理应用价值,包括抗肿瘤活性。在这项研究中,我们分离了天南星科植物的精油(EO),并确定了其植物化学成分。此外,我们还利用 ABTS 和 DPPH 试验测定了天南星科植物精油在非肿瘤细胞系和肿瘤细胞系(分别为牙龈成纤维细胞和口腔鳞状细胞癌)中的体外和体内细胞毒性活性及其自由基清除活性(即抗氧化活性)。天竺葵环氧乙烷主要由碳氢化合物和含氧倍半萜类化合物组成,其中(E)-茶叶烯(33.95%)、δ-石竹烯(7.4%)、氧化茶叶烯(4.74%)和viridiflorene(4.49%)是其四种主要成分。在 125 微克/毫升和 250 微克/毫升的浓度下,环氧乙烷能有效抑制 CAL-27 肿瘤细胞的活力至 70% 以下,在 DPPH 和 ABTS 试验中,其自由基抑制潜力分别为 75.63 ± 0.41% 和 28.46 ± 0.36%。这种化学和生物潜力可能归因于环氧乙烷中的主要化合物,以及所进行的分子耦合模拟,模拟结果显示环氧乙烷的抗癌机制在于倍半萜(E)-石竹烯、δ-石竹烯、氧化石竹烯和viridiflorene。
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Chemical Composition and In Vitro and In Silico Biological Activities of Myrciaria tenella (DC.) O.Berg (Myrtaceae) Essential Oil from Brazil

Myrciariatenella O.Berg, a native plant species of Brazil, exhibits pharmacological applications, including antitumor activity. In this study, we isolated the essential oil (EO) of M. tenella and identified its phytochemical profile. In addition, we determined the in vitro and in silico cytotoxic activities of EO in nontumor and tumor cell lines (gingival fibroblasts and oral squamous cell carcinoma, respectively) and its free radical scavenging activity (i.e., antioxidant activity) using ABTS and DPPH assays. The EO of M. tenella primarily constitutes hydrocarbons and oxygenated sesquiterpenes, with (E)-caryophyllene (33.95%), δ-cadinene (7.4%), caryophyllene oxide (4.74%), and viridiflorene (4.49%) as its four major components. EO effectively suppressed the cell viability of CAL-27 tumor cells to below 70% at concentrations of 125 and 250 μg/mL and exhibited a free radical inhibition potential of 75.63 ± 0.41% and 28.46 ± 0.36%, respectively, in the DPPH and ABTS assays. This chemical and biological potential may be attributed to the major compounds present in EO, as well as the molecular coupling simulations conducted, which revealed the anticancer mechanism of EO in the sesquiterpenes (E)-caryophyllene, δ-cadinene, caryophyllene oxide, and viridiflorene.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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