Parâmetros cinéticos da Glutationa S-Transferase e sua ativação por extratos de vegetais

Torres, Maria Célia Lopes; Soares, Nilda de Fátima Ferreira; Maia, June Ferreira

doi:10.1590/s0101-20612004000200014

Cited by 9 publications

(9 citation statements)

References 8 publications

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“…Moreover, GSH undergoes oxidation after being conjugated in a redox process and is converted again to its reduced form in adaptive responses (Lee & Anderson, 2005). In addition, NPSH levels may be suppressed for being compromised in adaptive mechanisms of the redox system as a whole (Torres et al, 2004;Lee & Anderson, 2005).…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant activity of bee products added to water in tebuconazole-exposed fish

et al. 2012

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An experiment was conducted to evaluate the potential of honey, propolis, and bee pollen for the reversal of lipid peroxidation induced by tebuconazole (TEB) in South American catfish (Rhamdia quelen), in which the concentration of thiobarbituric acid reactive substances (TBARS), the activity of the antioxidant enzyme glutathione-S-transferase (GST) and the concentrations of non-enzymatic antioxidants, reduced glutathione (GSH), ascorbic acid, and non-protein thiols were assessed. Honey (0.125 g L -1) and bee pollen (0.05 g L -1 ) added to the water reverse the production of TBARS induced by TEB, while propolis demonstrated a pro-oxidant effect, inducing an increase in TBARS production. The data presented herein suggest that the addition of water to honey and bee pollen potentially protects against the oxidative stress caused by agrichemicals.Um experimento foi conduzido objetivando avaliar o potencial do mel, da própolis e do pólen apícola na reversão da peroxidação lipídica causada pelo fungicida tebuconazole (TEB) na espécie de peixe tropical Rhamdia quelen, avaliando a concentração das substâncias reativas ao ácido tiobarbitúrico (TBARS), a atividade da enzima glutationa-S-transferase (GST) e das concentrações dos antioxidantes glutationa reduzida (GSH), ácido ascórbico e dos tiois não proteicos. O mel adicionado à água na concentração de 0,125g L -1 e o pólen apícola na concentração de 0.05 g L -1 reverteram a geração das TBARS causada pela exposição ao TEB, enquanto a própolis demonstrou efeito pró-oxidante, induzindo um aumento na geração das TBARS. Os dados apresentados neste trabalho sugerem o potencial do mel e do pólen apícola adicionados à água como substâncias protetoras contra o estresse oxidativo causado por agroquímicos.

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Section: Resultsmentioning

confidence: 99%

“…This probably occurs because the liver is the metabolic center for detoxification and because GST catalyzes the GSH conjugation with xenobiotics to facilitate excretion, thus contributing to antioxidant defenses (Torres et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity of bee products added to water in tebuconazole-exposed fish

et al. 2012

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“…Porém, Torres et al (2004) indicam que os polipeptídios do feijão guandu podem ter efeito alergênico ocasionando rinite e asma em pessoas susceptíveis.…”

Section: Toxicidade De C Cajanunclassified

Revisão das Propriedades Medicinais de Cajanus cajanna Doença Falciforme

Cordovil

Cople-Rodrigues

Santos

et al. 2015

Rev. bras. plantas med.

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RESUMO:Este artigo descreve a ocorrência, características botânicas, fitoquímicas e a composição nutricional do feijão guandu [Cajanus cajan (L.) Millsp], e sua relação no processo de inibição da falcização na doença falciforme, um distúrbio genético que acomete as hemácias, gerando hemólise e anemia crônica. Dois constituintes químicos estariam mais relacionados aos efeitos inibitórios na falcização de células falciformes: L-fenilalanina e o ácido p-hidroxibenzóico. Estudos químico-biológicos detalhados com o feijão guandu no Brasil poderão esclarecer melhor os mecanismos pelos quais ocorre a inibição da falcização das hemácias e a diminuição do estresse oxidativo, ajudando no tratamento de pessoas com DF.Palavras-chave: propriedades medicinais, cajanus cajan, anemia falciforme. ABSTRACT: Review of Medicinal Cajanus cajan of properties in Sickle Cell Disease.This article describes the occurrence, botanical characteristics, phytochemical and nutritional composition of pigeonpea [Cajanus cajan (L.) Millsp], and their relationship in the process inhibition of sickling in sickle cell disease (SCD), a genetic disorder that affects red blood cells, causing hemolysis and chronic anemia. Two chemical components would be related to the inhibitory effect on sickling of sickle cells: the L-phenylalanine and the p-hydroxybenzoic acid. In Brazil, detailed studies with pigeonpea chemical-biological may clarify the mechanisms by which the inhibition of sickling of red blood cells occurs, reducing oxidative stress and thus helping treating people affected by this disease.

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“…O palmito guariroba apresentou grande efeito na indução da atividade da Glutationas S-Transferases, que está associada como fator de prevenção ao câncer (TORRES et al, 2004).…”

Section: Introductionunclassified

Caracterização química do palmito guariroba in natura e congelado

et al. 2011

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ICaracterização química do palmito guariroba in natura e congelado 87.68 and 90.56; ash, 0.96 and 0.73; and lipids, 0.44 and 0.24; besides the occurrence of decreasing energy value from 11.64 to 9.97kcal 100g -1 in the integral sample. The citric acid use in the processing of guariroba palm heart decreased the pH of 5.8 to 4.5, and was efficient for avoid browning. The guariroba palm heart still be a good source of e fiber and total phenol after freezing, in addition to offer high contents of vitamin C and iron mineral.

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Parâmetros cinéticos da Glutationa S-Transferase e sua ativação por extratos de vegetais

Cited by 9 publications

References 8 publications

Antioxidant activity of bee products added to water in tebuconazole-exposed fish

Antioxidant activity of bee products added to water in tebuconazole-exposed fish

Revisão das Propriedades Medicinais de Cajanus cajanna Doença Falciforme

Caracterização química do palmito guariroba in natura e congelado

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