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Objective: This study evaluated the antifungal activity of cinnamaldehyde on Candida spp. In vitro and in situ assays were carried out to test cinnamaldehyde for its anti-Candida effects, antibiofilm activity, effects on fungal micromorphology, antioxidant activity, and toxicity on keratinocytes and human erythrocytes. Statistical analysis was performed considering α = 5%. Results: The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of cinnamaldehyde ranged from 18.91 μM to 37.83 μM. MIC values did not change in the presence of 0.8 M sorbitol, whereas an 8-fold increase was observed in the presence of ergosterol, suggesting that cinnamaldehyde may act on the cell membrane, which was subsequently confirmed by docking analysis. The action of cinnamaldehyde likely includes binding to enzymes involved in the formation of the cytoplasmic membrane in yeast cells. Cinnamaldehyde-treated microcultures showed impaired cellular development, with an expression of rare pseudo-hyphae and absence of chlamydoconidia. Cinnamaldehyde reduced biofilm adherence by 64.52% to 33.75% (p < 0.0001) at low concentrations (378.3–151.3 µM). Cinnamaldehyde did not show antioxidant properties. Conclusions: Cinnamaldehyde showed fungicidal activity through a mechanism of action likely related to ergosterol complexation; it was non-cytotoxic to keratinocytes and human erythrocytes and showed no antioxidant activity.

Diante dos riscos e das limitações advindos do cultivo exclusivo de abacaxizeiros Pérola e Smooth Cayenne e visando à variabilidade genética, o Estado da Paraíba estuda material genético diversificado: os híbridos Emepa-01, Imperial e MD-2. objetivando a caracterização destes novos híbridos, avaliaram-se alguns parâmetros químicos e a atividade da bromelina nas polpas e nas cascas de todas as cultivares. o abacaxi Smooth Cayenne apresentou o menor pH (3,44 para polpa e 3,91 para a casca) e a maior acidez titulável (0,56g de ácido cítrico para 100g de polpa e 0,52g de ácido cítrico para 100g de casca), sendo a cultivar mais ácida. Dentre as polpas, as dos abacaxis Pérola e Smooth Cayenne contiveram níveis de açúcares redutores, não redutores e totais significativamente maiores (p<0,05) do que os híbridos, apesar de estes terem valores mais elevados (maior que 30,00) da relação sólidos solúveis e acidez titulável e, consequentemente, maior aceitação pelo consumidor. o extrato bruto da cultivar Imperial apresentou maior atividade proteolítica e teor de proteína tanto na polpa (56,41 U/ml e 7,50 mg de proteína/ml) quanto na casca (68,56 U/ml e 10,40 mg de proteína/mL). Para a atividade específica, a casca do abacaxi Pérola (10,01 U/mg de proteína) contém valor significativamente mais elevado que os encontrados nas demais amostras. No entanto, dentre as polpas, a da cultivar Imperial (7,49 U/mg de proteína) apresenta atividade específica significativamente superior (p<0,05) às demais.

Purpose: To evaluate the cariogenic potential of soy-based drinks available in the Brazilian market. Methods: Three soy-based beverages from different trademarks (Ades ® , Mais Vita ® and Sollys ®) were evaluated. For each brand, 04 flavors were analyzed (original, pineapple, orange and grape juices). Total Soluble Solid Content (TSSC), Reducing Sugars (RS), Non-reducing Sugars (NRS) and Total Sugars (TS) contents were assessed. Analyses were performed in triplicate. Data gathered underwent analysis of variance (ANOVA), and type I error (α) was set at 0.05. Results: TSSC values ranged between 8.25 and 15.00 °Brix for all samples. There were no differences in TSSC levels between original and fruit juice-added soy drinks. RS have not been detected in any of the original soy beverages. Concerning to the drinks containing fruit juices, Mais Vita ® grape significantly revealed the highest RS levels (P<0.05). For NRS and TS, analyses indicated Ades ® and Mais Vita ® original contain levels significantly (P<0.05) lower than the corresponding fruit juice-added drinks. Conclusion: There is no difference in TSSC values between original and fruit juice-added soy drinks and most beverages containing fruit-juices presented higher levels of TS and sucrose when compared to the original soy drink, what might lead to an increased cariogenic potential.

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