Browsing by Author "de Camargo, Adriano Costa"

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    Comparative Study of Phenolic Content and Antioxidant and Hepatoprotective Activities of Unifloral Quillay Tree (Quillaja saponaria Molina) and Multifloral Honeys from Chile
    (2024) Núñez Pizarro, Paula; Montenegro Rizzardini, Gloria; Núñez Quijada, Gabriel Israel; Andía Kohnenkampf, Marcelo Edgardo; Espinosa Bustos, Christian Marcelo; de Camargo, Adriano Costa; Oyarzún Isamitt, Juan Esteban; Bridi, Raquel
    Honey is a natural sweet element that bees make with flower nectar, revered for its distinct flavor, nutritional value, and potential health benefits. Chilean beekeeping has a diverse range of honey varieties, many of which are unique. The quillay (Quillaja saponaria Molina, soapbark tree) is a Chilean endemic tree whose honey has not been studied in depth. We characterized various Chilean honeys with different botanical origins, with a particular focus on quillay tree honey, analyzing its total phenolic and flavonoid content and its antioxidant activities. Cytotoxicity and hepatoprotective activity were also evaluated using HuH-7 cells. The Spearman correlation between the percentage of quillay pollen in the honey samples and the total phenolic content (R = 0.72; p < 0.05), plus the oxygen radical absorbance capacity, suggests that compounds from quillay contribute to the overall antioxidant capacity of honey. Unifloral quillay honey extracts also protect hepatic cells from oxidative damage induced by peroxyl radicals generated by AAPH. This analysis sheds light on the potential of quillay tree honey, underscoring its significance as a natural source of bioactive phenolic compounds with possible hepatoprotective effects.
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    Exudate and Propolis from Escallonia pulverulenta: Phytochemical Characterization and Antibacterial Activity
    (2024) Jorquera, Bairon; Valenzuela-Barra, Gabriela; Mayorga, Ailin; Mejia, Jessica; Nunez, Gabriel; Gomez, Miguel; Montenegro, Gloria; Quezada, Waleska E. Vera; Echeverria, Javier; de Camargo, Adriano Costa; von Poser, Gilsane Lino; Bridi, Raquel
    Propolis is a complex mixture formed from exudates that bees collect from plants and then mix with beeswax and their own salivary enzymes. Chilean propolis is characterized by the presence of phenolic compounds, which are considered responsible for the biological activities. The endemic species Escallonia pulverulenta (Ruiz and Pav.) Pers. [Escalloniaceae] is a recognized source of exudate to produce propolis. This study reports for the first time the chemical profile and antibacterial activity of E. pulverulenta exudate and leaves, as well as two samples of Chilean propolis. Palynological and morphological analysis showed the presence of E. pulverulenta as one of the main species in the propolis samples. UPLC-MS/MS analyses enabled the identification of phenolic acids in the leaves and in the propolis. Conversely, flavonoids are mainly present in exudates and propolis. Quercetin is the most abundant flavonol in the exudate, with similar concentrations in the propolis samples. Nevertheless, the main compound present in both samples of propolis was the flavanone pinocembrin. The antibacterial results obtained for exudate and propolis have shown a similar behavior, especially in the inhibition of Streptococcus pyogenes. These results show the importance of the exudates collected by the bees in the chemical composition and antibacterial capacity of propolis.
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    Phytoene synthase 1(Psy-1) andlipoxygenase 1(Lpx-1) Genes Influence on Semolina Yellowness in Wheat Mediterranean Germplasm
    (2020) Parada, Roberto; Royo, Conxita; Gadaleta, Agata; Colasuonno, Pasqualina; Marcotuli, Ilaria; Matus, Ivan; Castillo, Dalma; de Camargo, Adriano Costa; Araya-Flores, Jorge; Villegas, Dolors; Schwember, Andres R.
    Phytoene synthase 1(Psy1) andlipoxygenase 1(Lpx-1) are key genes involved in the synthesis and catalysis of carotenoid pigments in durum wheat, regulating the increase and decrease in these compounds, respectively, resulting in the distinct yellow color of semolina and pasta. Here, we reported new haplotype variants and/or allele combinations of these two genes significantly affecting yellow pigment content in grain and semolina through their effect on carotenoid pigments. To reach the purpose of this work, three complementary approaches were undertaken: the identification of QTLs associated to carotenoid content on a recombinant inbred line (RIL) population, the characterization of a Mediterranean panel of accessions forPsy1andLpx-1genes, and monitoring the expression ofPsy1andLpx-1genes during grain filling on two genotypes with contrasting yellow pigments. Our data suggest thatPsy1plays a major role during grain development, contributing to semolina yellowness, andLpx-1appears to be more predominant at post-harvest stages and during pasta making.
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    Phenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study
    (2023) Jorquera, Bairon; Mayorga, Ailin; Quintero-Pertuz, Helena; Mejia, Jessica; Nunez, Gabriel; Nunez Pizarro, Paula; Arias-Sante, Maria Fernanda; Montenegro, Gloria; de Camargo, Adriano Costa; Bridi, Raquel
    Bee bread (BB) is a beehive product generated upon fermentation of pollen combined with flower nectar and glandular secretions. The potential application of BB is related to its nutritional and functional components, including phenolic compounds. This is the first prospective study on palynological parameters, phenolics, antioxidant, and antibacterial activity of Chilean bee bread in vitro. The tested material exhibited high levels of phenolics (1340 & PLUSMN;186 mg GAE/100 g BB) and showed antioxidant capacity as determined by the FRAP (51 & PLUSMN;2 & mu;mol Trolox equivalent/g BB) and ORAC-FL (643 & PLUSMN;64 & mu;mol Trolox equivalent/g BB) and antibacterial activity against Streptococcus pyogenes. Furthermore, the phenolic acids and flavonoids was determined using liquid chromatography-mass spectrometry, and the concentration was determined using liquid chromatography with diode array detection. Kaempferol, quercetin, ferulic acid, and rutin were the main phenolics found. This study demonstrates the bioactive potential of Chilean BB and supports the evidence that this bee product is a promising source of antioxidants and antimicrobial compounds.