This study is the first phytochemical investigation of Selaginella sellowii
and demonstrates the antileishmanial activity of the hydroethanolic extract
from this plant (SSHE), as well as of the biflavonoids amentoflavone and
robustaflavone, isolated from this species. The effects of these substances were
evaluated on intracellular amastigotes of Leishmania (Leishmania)
amazonensis, an aetiological agent of American cutaneous leishmaniasis.
SSHE was highly active against intracellular amastigotes [the half maximum inhibitory
concentration (IC50) = 20.2 µg/mL]. Fractionation of the extract led to the isolation
of the two bioflavonoids with the highest activity: amentoflavone, which was about
200 times more active (IC50 = 0.1 μg/mL) and less cytotoxic than SSHE (IC50 = 2.2 and
3 μg/mL, respectively on NIH/3T3 and J774.A1 cells), with a high selectivity index
(SI) (22 and 30), robustaflavone, which was also active against L.
amazonensis (IC50 = 2.8 µg/mL), but more cytotoxic, with IC50 = 25.5
µg/mL (SI = 9.1) on NIH/3T3 cells and IC50 = 3.1 µg/mL (SI = 1.1) on J774.A1 cells.
The production of nitric oxide (NO) was lower in cells treated with amentoflavone
(suggesting that NO does not contribute to the leishmanicidal mechanism in this
case), while NO release was higher after treatment with robustaflavone. S.
sellowii may be a potential source of biflavonoids that could provide
promising compounds for the treatment of cutaneous leishmaniasis.
ARTICLE
This journal isIn this work, we have synthesized ozonides from sunflower, flaxseed and baru oils. In addition, ozonolysis reaction of sunflower oil in the presence of water was performed, and the product obtained had high viscosity and a gel-like appearance. The ozonated products were investigated for their antimicrobial activity and cytotoxicity . The oleogel, with an MIC ≤ 3 mg mL -1 , exhibited excellent antimicrobial activity against standard and clinical strains. All products showed no cytotoxicity when tested against NIH/3T3 murine fibroblast cells . Effects of ozonation time on the oils were analyzed by IR, 1 H and 13 C NMR spectroscopy. DSC analysis shows that the ozonides of vegetable oils decompose with a peak at about 150 o C and with a broad exotherm. The decomposition enthalpy is proportional to the degree of ozonation reached.
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