Avaliação do potencial antialérgico de flavonóides: estudo sinergístico e influência de sistemas lipossomais

Abstract

The problems due to allergic diseases are currently a highlighted topic due to the increase of people who are showing symptoms and suffering the consequences of rapid changes in the habits of our society. Despite various therapies offered, allergic patients still suffer side effects from the use of anti-allergic drugs. Thus, the search for new alternatives that can alleviate the allergic symptoms becomes relevant. Natural substances have been the subject of intense research due to the pharmacological properties in the treatment of several diseases, including allergic ones. In this context, this work was focused on Vimang extract and its major component, the mangiferin (Mgf), which has shown several biological activities. Given that the biological activity of an extract can be enhanced by the synergism between its components, the synergistic effect of compounds isolated from Vimang such as mangiferin, quercetin, catechin, gallic acid and benzoic acid was evaluated. These components were combined and the mixtures tested for their ability to inhibit mast cell degranulation. The Vimang, quercetin and mangiferin inhibit mast cell degranulation while catechin, gallic acid and benzoic acid are not active and for that reason they were not included in the determination of the isobologram adopted in the synergism study. The isobologram of additivity shows synergism for the concentration of mangiferin equal to 5, 10, 20 and 40 μM and quercetin equal 0.2, 1 and 1.6 μM, and shows antagonism for mangiferin 80 μM and quercetin 0.4 and 0.8 μM. The low solubility of flavonoids in physiological medium led to the study of the interaction of Mgf with liposomes of L-α-dimyristoyl-phosphatidylcholine (DMPC) for application in biological assays. The interaction of Mgf with DMPC liposomes as well as the liposomal stability was evaluated considering the effects of pH, ionic strength and cholesterol presence. The pH influences the incorporation efficiency (IE) of mangiferin, which is higher in acidic pHs. In solutions of acidic or physiological pH, the liposome size increases in the presence of Mgf, which reinforces the hypothesis of interaction of Mgf with the lipid bilayer. The increased ionic strength in the absence of Mgf decreases the stability of the liposome. In the absence of salt, Mgf favors the formation of aggregates and decreases the stability of the liposomes. When in presence of salt, Mgf prevents the aggregation and stabilizes the liposomal aggregates. The IE of mangiferin in DMPC prepared by the ethanol injection method, at physiological pH, were around 13%. The attempt to optimize the IE was performed by the addition of cholesterol in different proportions lipid:cholesterol. An increase from 13% to 17% was observed for the proportion of DMPC:cholesterol (9:1). Free mangiferin inhibits mast cells degranulation in a dose-dependent manner, but the presence of liposomes prepared by the ethanol injection method does not significantly change this profile. The IE of mangiferin in liposomes of DMPC:cholesterol (9:1), prepared by ...

Formação para manipuladores de alimentos: conhecimento sobre flavonoides e desenvolvimento de preparações para a alimentação escolar

“…Essa substância bioativa foi descoberta em 1930 e classificada a princípio como uma vitamina (vitamina P), posteriormente estudos demonstraram se tratar de um flavonoide (OLIVEIRA, 2013). Desde então, os flavonoides têm sido extensamente estudados devido a sua grande diversidade de atividades biológicas benéficas para o ser humano (DEL RÉ; JORGE, 2012).…”