Dosagem de açúcares redutores com o reativo DNS em microplaca

Santos, Angela Alves dos; Deoti, Junior Romeo; Müller, Gabriela; Dário, Marcelo Goulart; Stambuk, Boris U.; Alves, Sérgio L.

doi:10.1590/1981-6723.11315

Cited by 25 publications

(9 citation statements)

References 27 publications

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“…Hydrolyzed tannins consist of gallic acid esters and glycolyzed ellagic acids, formed from shikimate, where the sugar hydroxyl groups are esterified with phenolic acids (Monteiro et al, 2005). Reducing sugars are carbohydrates that contain a free carbonyl group, capable of oxidizing in the presence of oxidative agents in an alkaline solution (Santos et al, 2017). Both can capture and stabilize free radicals, thereby promoting a preventive effect on the carcinogenic process and other degenerative diseases associated with high intercellular concentrations of free radicals (Vale et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Modulating effect of Poincianella bracteosa (Tul.) L.P. Queiroz bark (Leguminosae) on DNA damage induced by doxorubicin on the somatic cells of Drosophila melanogaster wings

Oliveira

Moura

Sousa

et al. 2020

RSD

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The aim of this study was to assess the genotoxic and antigenotoxic effects of Poincianella bracteosa bark aqueous extract on DNA damage induced by doxorubicin (DXR) a chemotherapeutic agent using SMART (Somatic Mutation and Recombination Test). The analysis was performed using the somatic mutation and recombination test in Drosophila melanogaster. Larvae from the standard and high-bioactivity crosses were chronically treated with four concentrations of P. bracteosa bark tea, alone and in association with DXR. The results revealed no mutagenic effect of bark extract for any of the concentrations tested. A modulating effect of aqueous extract in reducing the genotoxic action of DXR was observed for all concentrations tested in descendants of both crosses, but inhibition was more effective in those from the high-bioactive cross. The modulating effect observed may be associated with the presence of tannins and reducing sugars, as observed in phytochemical studies, since they are capable of capturing and stabilizing free radicals. Given the widespread use of P. bracteosa bark in folk medicine, further studies to elucidate the mechanism of action of these cellular compounds and with other experimental models would be useful to confirm that P. bracteosa extract is beneficial to human health.

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Section: Discussionmentioning

confidence: 99%

Modulating effect of Poincianella bracteosa (Tul.) L.P. Queiroz bark (Leguminosae) on DNA damage induced by doxorubicin on the somatic cells of Drosophila melanogaster wings

Oliveira

Moura

Sousa

et al. 2020

RSD

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“…Carboidratos de baixo peso molecular são compostos basicamente por monossacarídeos, dissacarídeos e oligossacarídeos pequenos. Açúcares redutores são carboidratos que possuem carbono anomérico livre, capazes de se oxidar na presença de agentes oxidantes em solução alcalina (Santos et al, 2017).…”

Section: Carboidrato De Baixo Peso Molecularunclassified

Detecção de carboidratos de baixo peso molecular em diferentes variedades de manga, em dois estágios de maturação

Cunha

Mendes

Costa

2022

RSD

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O objetivo foi analisar o potencial hiperglicêmico de diferentes variedades de manga nos diferentes estágios de maturação. Pesquisa do tipo transversal, descritivo experimental de abordagem quantitativa. A aquisição das amostras foi realizada na central de abastecimento do Estado do Piauí. Utilizadas variedades de mangas Palmer, Rosa e Tommy Atkins em dois estágios de maturação, estado de maturação verde e madura. As amostras foram submetidas a procedimentos de análise em quintuplicata quanto ao teor de açucares de baixo peso molecular e umidade. As comparações entre mangas de diferentes variedades e estados de maturação tiveram resultado estatisticamente significativas (p=0.0084), quando comparado com a manga Rosa madura. O kit para determinação de glicose mostrou-se eficaz para determina-la do que a curva de analítica. O valor da regressão linear (glicose) de 0.976 foi estatisticamente significativo e desenvolveu uma fórmula matemática que permite estimar qualquer concentração. Houve relação constante de glicose/frutose em diferentes frutas, e criou-se uma regressão linear que gerou uma equação de reta no qual a frutose pode ser estimada a partir do valor da glicose. Os valores de umidade não foram estatisticamente significativos e não interfere no nível de glicose. As variedades de manga testada apresentaram variações estatisticamente significativas nos teores de carboidrato de baixo peso molecular especialmente a variedade Rosa. O método enzimático desenvolvido demonstrou-se capaz para a quantificação espectrofotométrica do teor de glicose. É necessária a determinação do índice glicêmico para as variedades de frutas no Brasil.

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“…These analyses were performed together from samples of the supernatant (samples centrifuged 4629 x g for 5 min) which had been frozen at the time point of each collection. Total reducing sugars (g/L) were evaluated via the hydrolysis of sucrose in an acid medium and colorimetric method using 3,5-dinitrosalicylic acid (DNS) and microplate reader (absorbance 595 nm) (Dos Santos et al, 2017). The acetaldehyde (ethanal) concentration (mg/L) was quantified using the colorimetric method (acetaldehyde reacts with sodium nitroferricyanide and piperidine solution) using a spectrophotometer (570 nm absorbance), and the calibration curve was obtained directly using acetaldehyde in different concentrations, as adapted from the OIV method (OIV, 2009).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

et al. 2021

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Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.

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Dosagem de açúcares redutores com o reativo DNS em microplaca

Cited by 25 publications

References 27 publications

Modulating effect of Poincianella bracteosa (Tul.) L.P. Queiroz bark (Leguminosae) on DNA damage induced by doxorubicin on the somatic cells of Drosophila melanogaster wings

Modulating effect of Poincianella bracteosa (Tul.) L.P. Queiroz bark (Leguminosae) on DNA damage induced by doxorubicin on the somatic cells of Drosophila melanogaster wings

Detecção de carboidratos de baixo peso molecular em diferentes variedades de manga, em dois estágios de maturação

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

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