Thesis (Ph. D.)--University of Texas at Austin, 2006. / Vita. Includes bibliographical references.

Not available

Thesis (Ph. D.)--University of Texas at Austin, 2006. / Includes bibliographical references (p. 299-308). Also available via the World Wide Web: http://www.lib.utexas.edu/etd/d/2006/siedod21650/siedod21650.pdf#page=3.

Aloysia Palau is the third largest genus of tribe Lantaneae, after Lippia L. and Lantana L., in the Verbenaceae. Recent molecular phylogenetic studies have circumscribed genus Aloysia as 31 species, with the transfer of most species of Acantholippia Griseb. and the inclusion of the monotypic Xeroaloysia Tronc., as well as the exclusion of several North American Aloysia species that nest within a Lippia Lantana Glade. Newly circumscribed Aloysia are found mostly in South America, where the genus is represented by 28 species and six varieties. Only four Aloysia species are found in North America, A. coalcomana Siedo, A. macrostachya (Ton.) Moldenke, A. wrightii A. Heller, and A. gratissima (Gullies & Hook.) Tronc. var. gratissima, this last being the only taxon found in both North and South America. A taxonomic revision of the genus Aloysia for South America is provided with detailed morphological descriptions, as well as keys for taxonomic identification, illustrations or indication of iconography, and distribution and herbarium specimen lists. The genus Xeroaloysia Tronc. is here considered a synonym of Aloysia, and nine new taxonomic synonyms are here established. Lectotypification is designated for Verbena L. sect. Aloysioides Walp., and neotypification is designated for V. salviifolia Hook. & Am.

Orientador: Maria Angela de Almeida Meireles / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:47:32Z (GMT). No. of bitstreams: 1 Pereira_CamilaGambini_D.pdf: 10935516 bytes, checksum: 3ee55417e7046bcabeb5f38cb0830ef2 (MD5) Previous issue date: 2005 / Resumo: O resumo poderá ser visualizado no texto completo da tese digital / Abstract: The abstract is available with the full electronic document / Doutorado / Engenharia de Alimentos / Doutor em Engenharia de Alimentos

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / Este estudo foi realizado com o objetivo de encontrar novas fontes vegetais do antiinflamatÃrio natural α-humuleno que jà à utilizado na elaboraÃÃo de fitomedicamento comercial. Para alcanÃar este propÃsito, realizou-se a extraÃÃo atravÃs de duas tÃcnicas (arraste a vapor e hidrodestilaÃÃo) dos Ãleos essenciais de sete espÃcies: Persea americana Mill, Eclipta prostrata L, Ocimum gratissimum L, Ambrosia artemisiaefolia L, Plectranthus ornatus Cold, Lantana camara L e Aloysia virgata (R. et P.) Juss. Os extratos obtidos foram analisados atravÃs de cromatografia gÃs-lÃquÃdo acoplada a espectrÃmetro de massas (CG/EM) e com detector de ionizaÃÃo de chama (CG-DIC). AlÃm do α-humuleno, foram identificados majoritariamente β-cariofileno (34,62%) em Persea americana Mill por hidrodestilaÃÃo, cedr-8-eno (20,20% e 15,39%, respectivamente por arraste à vapor e hidrodestilaÃÃo) em Ambrosia artemisiaefolia L; β-cariofileno (51,53% e 39,73%, respectivamente por arraste à vapor e por hidrodestilaÃÃo) nas folhas de Eclipta prostata L, de Lantana camara L (31,43% e 25,50%) e de Plectranthus ornatus Cold (18,33% e 27,08%). O Ãleo de Ocimum gratissimum Mill apresentou principalmente eugenol (45,42% e 40,96%, respectivamente por arraste à vapor e por hidrodestilaÃÃo). Em Aloysia virgata Juss. por arraste a vapor, β-cariofileno (16,30%) e por hidrodestilaÃÃo, epÃxido de cariofileno (29,05%) foram identificados. O α-humuleno foi isolado parcialmente atravÃs de CLAE com detector de UV-VIS. A avaliaÃÃo das atividades antiinflamatÃria, antioxidante, larvicida e anticolinesterÃsica dos extratos volÃteis das espÃcies em estudo e dos extratos hexÃnico e etanÃlico das folhas da Aloysia virgata (R. et P.) Juss. foram realizadas. Os resultados indicaram os Ãleos essenciais de Ocimum gratissimum L, Ambrosia artemÃsiaefolia L e Lantana camara L, como agentes antiinflamatÃrios naturais. / This study was aimed at finding new sources of natural anti-inflammatory α-humulene, which is already used in the preparation of commercial phytodrug. For this purpose, the extraction was performed by two techniques (steam distillation and hydrodistillation) of essential oils of seven species: Persea americana Mill, Eclipta prostrata L, Ocimum gratissimum L, Ambrosia artemisiaefolia L, Plectranthus ornatus Cold, Lantana camara L and Aloysia virgata (R. et P.) Juss. The extracts were analyzed by GC / MS) and GC-FID. In addition to the α-humulene were identified mainly β-caryophyllene (34.62%) in Persea americana Mill by hydrodistillation, cedar-8-ene (20.20% and 15.39%, respectively, by steam distillation and hydrodistillation) in Ambrosia artemisiaefolia L, β-caryophyllene (51.53% and 39.73% respectively by steam distillation and hydrodistillation) in the leaves of Eclipta prostata L, of Lantana camara L (31.43% and 25.50%) and of Plectranthus ornatus Cold (18.33% and 27.08%). The oil of Ocimum gratissimum Mill presented mainly eugenol (45.42% and 40.96% respectively by steam distillation and hydrodistillation). In Aloysia virgata Juss. by steam distillation, β-caryophyllene (16.30%) and by hydrodistillation, caryophyllene epoxide (29.05%) were identified. The α-humulene was partially isolated using HPLC with UV-VIS detector. The evaluation of anti-inflammatory activity, antioxidant and larvicidal anticholinesterase volatile extracts of the species under study and the hexane and ethanol extracts of leaves of Aloysia virgata (R. et P.) Juss. were performed. The results indicated the essential oils of Ocimum gratissimum L, Ambrosia artemÃsiaefolia L and Lantana camara L, as natural anti-inflammatory agents.

This study has aimed to evaluate the effects of treatments with essential oil (OAT) and infusion of Aloysia triphylla (IAT) on microbiological, chemical and sensory stability of silver catfish (Rhamdia quelen). α-citral (29.4%) and β-citral (20.8%) were the main components of OAT, followed by limonene (11.9%). Major compounds identified in the IAT were isoquercetrin > rosmarinic acid > luteolin. Experiments were divided in four parts in which the first has was aimed at evaluating the antimicrobial activity of OAT against foodborne bacteria strains, the microbiological stability of silver catfish fillets refrigerated after dipping in OAT solution and the microbiological changes during the ice storage of whole silver catfish previously sedated with OAT during the transport in vivo. In vitro assays revealed that the OAT has strong inhibitory activity against Staphylococcus aureus and Enterococcus faecalis, and moderate inhibitory activity against Escherichia coli, Enterobacter aerogenes, Salmonella Typhimurium, Salmonella Choleraesuis and Salmonella Enteritidis, but does not inhibit Pseudomonas aeruginosa. Fillets imersed in 30 or 40 μL/L of OAT had lower mesophilic and psychrotrophic counts than control (p<0.05) during storage. Entire refrigerat fish that were previously sedated with 40 μL/L of OAT slowed lower counts for psychrotrophic at the 7th and 28th days of storage than control (p<0.05), whereas the mesophilic counts were similar to the control during storage. The 2nd experiment has aimed at determine whether the use of OAT in the water (0, 30 or 40 μL/L) to sedate silver catfish during transport action would delay the chemical and the sensory post mortem changes of refrigerated whole fish. Fresheness of entire silver catfish was extented by sedation with 40 μL/L of OAT as indicated by the delay in the onset of rigor mortis and in the degradation of inosine 5'-monophosphate into inosine compared to the control (p<0.05). Fish exposed to 30 or 40 μL/L OAT received lower demerit scores than the control (p <0.05) in sensory evaluation after 10 days of storage, whereas fish treated with 40 μL/L of OAT had higher shelf life (35 days in ice) than the control (p<0.05). In the 3rd experiment, we assessed whether the use of OAT in the water to sedate silver catfish during transport would influence the lipid stability of fish fillets during frozen storage (17 months). The fillets from fish exposed to 30 and 40 μL/L of OAT had higher initial content of primary products of lipid oxidation (conjugated dienes, CD) than control fillets, whereas the fillets from fish exposed to 40 μL/L of OAT had lower content of secondary products of lipid oxidation (thiobarbituric acid reactive substances, TBARS) after 6, 9 and 17 months of frozen storage than control fillets (p<0.05). The 4th experiment was aimed at evaluating the in vitro antioxidant activity of IAT and the lipid stability and instrumental color of frozen fillets after immersion in distilled water (control) or IAT (1, 2.5 or 5%). The antioxidant effect of IAT (1-5%) was demonstrated as the treated fillets had lower CD values after 7 months of storage, as well as lower TBARS value than control after 4, 7 and 10 months of storage. Regardeless of the storage time, the treatment with 5% IAT reduced brightness, increased the yellowness and chroma compared to control fillets, whereas the treatment with 2.5% IAT only increased the yellowness. However, the total color change during the storage of fillets treated with 2.5 and 5% IAT was lower than in control fillets (p <0.05). These results indicate that OAT has antimicrobial activity against foodborne bacteria. Furthermore, the use of OAT as a sedative in the transport of silver catfish extended the freshness and increased shelf life of the refrigerated whole fish, and also delayed lipid oxidation of the fillets during frozen storage. Dipping silver catfish fillets in IAT delayed lipid oxidation and color changes during frozen storage, which can extend the shelf life of fillets. These results indicate the great potential of A. triphylla in the fish processing sector as a pre-slaughter treatment (sedative) or in the post-slaughter period (natural food additive). / O objetivo deste estudo foi avaliar os efeitos do óleo essencial de Aloysia triphylla (OAT) e da infusão de A. triphylla (IAT) na estabilidade da carne de jundiá (Rhamdia quelen) com ênfase nas alterações microbiológicas, químicas e sensoriais do pescado. O α-citral (29,4%) e o β-citral (20,8%) foram os compostos majoritários do OAT, seguidos do limoneno (11,9%). Na IAT foram identificados como compostos majoritários a isoquercetrina > ácido rosmarínico > luteolina. No 1º experimento avaliou-se a atividade antimicrobiana do OAT contra cepas isoladas de alimentos, a estabilidade microbiológica de filés refrigerados após imersão em solução de OAT, bem como as alterações microbiológicas durante a armazenagem sob refrigeração de jundiás inteiros previamente sedados com OAT durante o transporte in vivo. Os ensaios in vitro revelaram que o OAT apresenta ação inibidora forte contra Staphylococcus aureus e Enterococcus faecalis, e moderada contra Escherichia coli, Enterobacter aerogenes, Salmonella Typhimurium, Salmonella Choleraesuis e Salmonella Enteritidis, mas não inibe Pseudomonas aeruginosa. Os filés imersos em OAT 30 ou 40 μL/L apresentaram menores contagens de micro-organismos mesófilos e psicrotróficos que o controle (p<0,05) ao longo do armazenamento. Os peixes sedados com 40 μL/L de OAT durante o transporte tiveram contagens de psicrotróficos menores que o controle após 7 e 28 dias (p<0,05), enquanto as contagens de mesófilos foram semelhantes ao controle durante o armazenamento. No 2º experimento foi investigado se o uso do OAT na água (0, 30 ou 40 μL/L) como sedativo durante o transporte de jundiás pode retardar as modificações químicas e sensoriais do pescado inteiro refrigerado. A exposição do jundiá a 40 μL/L de OAT durante o transporte retardou o início do rigor mortis, bem como a degradação de inosina 5´-monofosfato em inosina comparado ao controle (p<0,05), prolongando o frescor do pescado. Os peixes expostos a 30 ou 40 μL/L de OAT receberam menor escore sensorial de demérito que o controle (p<0,05) após 10 dias de armazenamento, enquanto os expostos a 40 μL/L de OAT apresentaram maior vida útil (35 dias em gelo) que o controle (p<0,05). No 3º experimento foi avaliado se o uso do OAT na água como sedativo durante o transporte de jundiás influencia a estabilidade lipídica dos filés do pescado durante o congelamento. A exposição 30 e 40 μL/L de OAT resultou em maior teor inicial de produtos primários da oxidação lipídica (dienos conjugados, DC) nos filés, enquanto os filés dos peixes expostos a 40 μL/L de OAT apresentaram menor teor de produtos secundários da oxidação lipídica (substâncias reativas ao ácido tiobarbitúrico, TBARS) que os peixes controle após 6, 9 e 17 meses de congelamento (p<0,05). No 4º experimento avaliou-se a atividade antioxidante da IAT in vitro e a estabilidade lipídica e cor instrumental de filés congelados após a imersão em água destilada (controle) ou IAT (1, 2,5 ou 5%). O efeito antioxidante da IAT (1-5%) foi constatado pelos menores valores DC após 7 meses de congelamento, bem como valor de TBARS inferior ao controle após 4, 7 e 10 meses de congelamento nos filés tratados. Independente do tempo de armazenagem, o tratamento com IAT 5% reduziu a luminosidade, aumentou a tendência ao amarelo e o croma comparado aos filés controle, enquanto o tratamento com IAT 2,5% aumentou apenas a tendência ao amarelo. No entanto, a variação total de cor dos filés tratados com IAT 2,5 e 5% ao longo do congelamento foi menor que nos filés controle (p<0,05). Os resultados indicam que o OAT possui atividade antimicrobiana contra patógenos e micro-organismos indicadores de qualidade dos alimentos. Além disso, a utilização do OAT como um sedativo na água de transporte de jundiás prolongou o frescor e aumentou a vida útil do pescado inteiro refrigerado, além de retardar a oxidação lipídica dos filés durante o armazenamento congelado. A imersão de filés de jundiás na IAT retardou a oxidação lipídica e as mudanças na coloração durante o armazenamento congelado, podendo estender a vida útil dos filés. Estes resultados indicam o grande potencial da A. triphylla na área de processamento pescados, tanto no tratamento pré-abate (sedativo) como pós-abate (aditivo alimentar natural).

Conselho Nacional de Desenvolvimento Científico e Tecnológico / The addition of plant extracts in diet led to weight gain in some species fish. The essential oil of Aloysia triphylla (EO) has anesthetic and sedative action for fish and reduces stress handling. Thus, the present study aimed to evaluate the effect of the EO as an additive in animal feed and transportation of silver catfish Rhamdia quelen in relation to growth, intestinal morphology, metabolic and oxidative parameters, In the first experiment, the fish were be divided into three groups: 0 (control), 30 or 40 μL/L EO added to water. The fish were transported in plastic bags for 6 hours and at the end, survival, water quality and ionoregulatory and biochemical parameters were evaluated. In the second were added to the food and different concentrations of OE (0, 0.25, 0.5, 1.0 and 2.0 mL/kg) the growth of silver catfish was observed for 60 days and at the end morphological and immunohistochemical analysis of gut was performed. The addition of EO in the water of transport silver catfish and reduces stress and the suggested concentration is 40 μL /L. The addition of 2.0 mL OE per kg of diet increased in growth and its use is recommended as a feed additive for silver catfish. / A adição de extratos vegetais em rações levaram ao aumento de peso em algumas espécies de peixes. O óleo essencial de Aloysia triphylla (OEA) tem ação anestésica e sedativa para peixes e reduz o estresse de manuseio. Assim, o presente trabalho teve por objetivo avaliar o efeito OEA como aditivo em rações e transporte para jundiás, Rhamdia quelen, em relação ao crescimento, morfologia intestinal, parâmetros metabólicos e estresse oxidativo. No primeiro experimento os peixes foram divididos em três grupos: 0 (controle), 30 ou 40 μL/L adicionado à água OEA. Os peixes foram transportados em sacos plásticos durante 6 horas e ao final foram avaliados: sobrevivência, qualidade da água e parâmetros ionoregulatórios e bioquímicos. No segundo experimento foi adicionada à ração diferentes concentrações de OEA (0; 0,25; 0,5; 1,0 e 2,0 mL/kg), monitorado o crescimento dos jundiás por 60 dias e ao final foi realizada análise morfológica histoquímica do intestino. A adição de OEA na água de transporte de jundiás reduz o estresse e a concentração recomendada é de 40 μL/L. A adição de 2,0 mL/kg de OEA na ração promoveu crescimento e sua utilização é recomendada como um aditivo em alimentos para jundiá.

La consommation de polyphénols, micronutriments largement répandus dans lesaliments d’origine végétale, a été associée à la diminution du risque de développement denombreuses pathologies telles que maladies cardiovasculaires, maladies neurodégénérativesou cancers. Cet effet des polyphénols s’explique en partie par leurs propriétés antioxydanteset anti-inflammatoires. Du fait de leur faible absorption au niveau de l’intestin grêle, lespolyphénols sont présents en grande quantité dans le côlon où ils peuvent exercer cespropriétés. L’inflammation intestinale fait interagir le système immunitaire intestinal avecde nombreux facteurs environnementaux et est fréquemment associée à une augmentationdu stress oxydant via la production d’espèces réactives de l’oxygène par les cellulesimmunitaires. De nombreuses études ont montré, sur des modèles animaux d’inflammationintestinale, les effets protecteurs de certains polyphénols. La verveine odorante (Aloysiatriphylla (L’Hérit.) Britton) est une plante médicinale connue pour ses vertus thérapeutiquesdigestives et anti-spasmodiques et couramment consommée en infusion. L’infusé deverveine odorante contient de grandes quantités de polyphénols (acides phénoliquescomplexes et dérivés de flavones) et ses propriétés antioxydantes ont été mises en évidenceaussi bien in vitro qu’in vivo.L’objectif de cette thèse a donc été d'évaluer l’effet d’une consommation préventived’un infusé de verveine odorante à dose nutritionnelle (40 g/l et 4 g/l) sur le développementd’une inflammation intestinale modérée chez le rat. Des rats Wistar ont consommé commeboisson l’infusé de verveine seul pendant deux semaines puis associé à un agentinflammatoire, le sulfate de dextran sodique (DSS), à 4% pendant 7 ou 9 jours. L’effet de laverveine a été évalué sur différents paramètres cliniques (diarrhée, saignements rectaux,poids corporel), marqueurs de l’inflammation (longueur du côlon, score histologique,activité myéloperoxydase, cytokines) et du stress oxydant (peroxydation lipidique,glutathion, défenses antioxydantes enzymatiques). Les cellules immunitaires ont étéidentifiées dans le sang ainsi que dans les structures lymphoïdes secondaires par cytométrieen flux. Enfin l’étude du métabolisme des polyphénols en situation inflammatoire ou non aété initiée par l’analyse de l’excrétion urinaire des dérivés polyphénoliques.Lors d’une inflammation de 7 jours, la consommation préventive d’infusé deverveine à 40 g/l et 4 g/l retarde l’apparition de diarrhée et de saignements rectaux, limite larétraction du côlon et la diminution de la prise de poids des rats. Malgré l’absence d’effetsur l’activité myéloperoxydase, l’infusé à 40 g/l atténue les altérations histologiques de lamuqueuse colique induites par l’inflammation. L’infusé à 4 g/l stimule l’activité de lasuperoxyde dismutase et réduit la peroxydation lipidique. Les deux infusés modulent lespopulations de cellules immunitaires dans les structures lymphoïdes secondaires (ganglionsmésentériques et plaques de Peyer), en particulier les lymphocytes B et les lymphocytes Tcytotoxiques. L’excrétion urinaire des polyphénols de la verveine est faible et n'est pasaffectée par l'inflammation. Lors d’une inflammation de 9 jours, les deux infusés limitentl’augmentation d’activité de la myéloperoxydase. Seul l’infusé à 40 g/l limite la rétractiondu côlon, stimule l’activité de la glutathion réductase et diminue les taux d’IL-6 et deTNF-α. Ainsi, nous avons montré qu’une consommation préventive d’un infusé de verveineodorante offre des effets protecteurs lors de l’inflammation intestinale en agissant àdifférents niveaux. L’exploration des voies de signalisation impliquées pourrait permettre demieux comprendre les effets protecteurs de cette boisson de consommation courante. / Polyphenols are micronutrients widely distributed in foods of plant origin and theirconsumption has been associated with a decreased risk of various pathologies such ascardiovascular diseases, neurodegenerative diseases and cancer. This effect of polyphenolsis sustained by their antioxidative and anti-inflammatory properties. Due to their poorabsorption in the small intestine, high amounts of polyphenols reach the colon where theycan exert such properties. Intestinal inflammation results from an interaction between gutimmunity and various environmental factors and is frequently associated with an increase ofoxidative stress. Numerous studies have shown protective effects of polyphenols in animalcolitis models. Lemon verbena (Aloysia triphylla (L’Hérit.) Britton) is a medicinal herbknown for its digestive and antispasmodic properties and is widely consumed as an infusion.Lemon verbena infusion contains large amounts of polyphenols (complex phenolic acidsand flavone glycosides) and their antioxidative properties have been shown in vitro and invivo.The aim of the present thesis was to evaluate the effects of a preventive consumptionof lemon verbena infusion at nutritional doses (40 g/l and 4 g/l) on the development of amoderate colitis in the rat. Wistar rats ingested lemon verbena infusion alone as a drink fortwo weeks and then associated with the inflammatory agent dextran sulfate sodium (DSS) at4% for 7 or 9 days. Effects of lemon verbena were evaluated on several clinical parameters(diarrhoea, rectal bleeding, body weight), inflammatory markers (colon length, histologicalscore, myeloperoxidase activity, cytokines) and oxidative stress markers (lipid peroxidation,glutathione, antioxidative enzymatic defenses). Immune cells were identified in blood andgut associated lymphoid structures using flow cytometry. Moreover, the study of polyphenolmetabolism was initiated by the analysis of urinary polyphenol metabolites in healthy andcolitis rats.During a 7 days inflammation, the preventive consumption of lemon verbenainfusion at 40 g/l and 4 g/l delays apparition of diarrhoea and rectal bleeding, limits thecolon length reduction and the decrease of body weight gain. Despite no effect onmyeloperoxidase activity, the 40 g/l infusion attenuates colonic mucosa alterations due tothe colitis. The 4 g/l infusion increases superoxide dismutase activity and reduces lipidperoxidation. Both infusions modulate immune cell populations in gut associated lymphoidstructures (mesenteric lymph nodes and Peyer patches), especially B cells and cytotoxic Tcells. Urinary excretion of lemon verbena polyphenols is low and not modified byinflammation. During a 9 days inflammation, both lemon verbena infusions limitmyeloperoxidase increase. Only the 40 g/l infusion reduces colon retraction, increasesglutathione reductase activity and reduces colonic IL-6 and TNF-α levels.Thus, we have shown that the preventive consumption of a lemon verbena infusionprovided protection against intestinal inflammation at different levels. Exploration ofvarious signalling pathways could allow better insight into the protective effects of thiscommon beverage.

El presente trabajo se realizó con el fin de evaluar la actividad antibacteriana in vitro del aceite esencial de hojas de Aloysia triphylla P. “cedrón” de la región de Tacna, frente a las bacterias patógenas Escherichia coli ATCC 25922 y Staphylococcus aureus ATCC 25923. Se determinó la sensibilidad antibacteriana de Escherichia coli y Staphylococcus aureus, por el método de disco difusión, por el método de dilución en medio líquido y difusión en agar. Los resultados indican que el aceite esencial, contiene actividad antibacteriana significativa frente a Escherichia coli y moderada frente a Staphylococcus aureus. Así, el estudio reveló la CMI de Escherichia coli siendo de 3,701 mg/mL mientras que para Staphylococcus aureus fue 15,167 mg/mL (dosis cinco veces mayor). También se precisó la CMB de Escherichia coli siendo de 4,186 mg/mL, mientras que para Staphylococcus aureus fue 16,259 mg/mL (dosis cuatro veces mayor). Palabras claves: Sensibilidad antibacteriana, CMI, CMB, Escherichia coli ATTC 25922, Staphylococcus aureus ATCC 25923.