AÇÃO PROFILÁTICA DO ISOTÔNICO FEITO A PARTIR DAS CASCAS DO FRUTO DA Oenocarpus bacaba Mart. (Arecaceae) CONTRA O ESTRESSE OXIDATIVO INDUZIDO POR CICLOFOSFAMIDA EM CAMUNDONGOS

Abstract

O isotônico é uma bebida esportiva destinada a atletas. De modo geral apresenta corantes sintéticos na sua composição, e estes por sua vez podem trazer malefícios a saúde e ao meio ambiente, por isso tem se discutido a substituição de corantes sintéticos por corantes de fonte naturais. Este estudo teve como objetivo investigar o efeito profilático do isotônico produzido a partir da casca do fruto Oenocarpus bacaba sobre o estresse oxidativo em camundongos induzidos pela ciclofosfamida (CYP), bem como avaliação da atividade antimutagênica. Os animais receberam 15 dias de tratamento com o isotônico (solução 2%) e injeção intraperitoneal de CYP (100 mg kg-1) ou soro fisiológico (0,9%) no 15º dia e eutanásia no 16° dia para retirada do fígado e da medula óssea para análises. O isotônico preveniu a diminuição dos antioxidantes enzimático (superóxido dismutase, SOD) e não enzimático (ácido ascórbico, ASA), promoveu a redução da peroxidação lipídica (substâncias reativas ao ácido tiobarbitúrico, TBARS) e foi antimutagênico no teste do micronúcleo. O estudo mostrou que o isotônico foi benéfico contra eventos oxidativos e preveniu danos ao DNA. Palavras-chave: antimutagênica; antioxidante; antocianinas; fruto amazônico; nutracêutica. Prophylactic action of isotonic made from the peels of Oenocarpus bacaba Mart. (Arecaceae) fruit against oxidative stress induced by cyclophosphamide in mice ABSTRACT: Isotonic is a sports drink intended for athletes. In general, it has synthetic dyes in its composition, and these, in turn, can harm health and the environment, so the replacement of synthetic dyes by natural source dyes has been discussed. This study aimed to investigate the prophylactic effect of the isotonic produced from the peel of the Oenocarpus bacaba fruit on oxidative stress in mice induced by cyclophosphamide (CYP), as well as to evaluate the antimutagenic activity. The animals received 15 days of isotonic treatment (solution 2%) and intraperitoneal injection of CYP (100 mg kg-1) or saline solution (0.9%) on the 15th day and euthanasia on the 16th day to remove the liver and bone marrow for analyses. The isotonic prevented the decrease of enzymatic (superoxide dismutase, SOD) and non-enzymatic (ascorbic acid, ASA) antioxidants, promoted the reduction of lipid peroxidation (substances reactive to thiobarbituric acid, TBARS) and was antimutagenic in the micronucleus test. The study showed that isotonic protects against oxidative events and prevents DNA damage. Keywords: antimutagenic; antioxidant; anthocyanins; Amazonian fruit; nutraceuticals.

Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits

“…Most recently, an animal study was conducted on the effects of bacaba against oxidative stress (Table 2). Sinhorin et al 95 induced cytotoxicity by cyclophosphamide in the liver of male Swiss mice and tested the effects of a bacaba peel- Food & Function Review enriched (2%) isotonic drink administered daily at 300 μL for 15 days. Even at a low concentration, the fruit extract showed positive effects, as it was able to increase the levels of superoxide dismutase and AA in the liver, and reduce the frequency of micronucleated polychromatic erythrocytes in bone marrow, an indicator of mutagenesis.…”

“…Even at a low concentration, the fruit extract showed positive effects, as it was able to increase the levels of superoxide dismutase and AA in the liver, and reduce the frequency of micronucleated polychromatic erythrocytes in bone marrow, an indicator of mutagenesis. 95 The authors did not present the composition of the isotonic drink, although its effects are probably associated with anthocyanin richness, as the extract was prepared using an acidified hydroethanolic solution. The association of bacaba's bioactive compounds with their health effects deserves attention moving forward.…”

“…20,44,54,55,76 Anthocyanins are present mainly in the peel, giving the fruit the characteristic red color and contributing to a large part of the fruit's antioxidant capacity. 57,87 C3R and cyanidin-3- O -glucoside (C3G) and are to date the only anthocyanins identified in bacaba. 44,76 Nevertheless, due to the high content of total monomeric anthocyanins quantified in the same and in other species and varieties of the genus Oenocarpus , it is believed that other types of anthocyanins and anthocyanidins, such as cyanidin hexoside, are present in bacaba.…”