Resumo Ocotea notata (Lauraceae) é popularmente conhecida como canela-branca. As espécies do gênero Ocotea têm vários usos medicinais, especialmente no tratamento de dores no peito, reumatismo e feridas. O presente estudo teve como objetivo analisar a composição química da fração n-hexano de O. notata, além de suas atividades antimicobacteriana e imunomoduladora. A fraçao n-hexano foi analisada por GC-MS e fracionada fornecendo 15 subfrações (SF1-15), onde SF5 foi identificado, por GC-MS e RMN, como o sesquiterpeno espatulenol. A fração n-hexano foi a mais potente na inibição da produção de óxido nítrico (NO) e do fator de necrose tumoral-alfa (TNF-α) em macrófagos estimulados por LPS (IC50 8,3 ± 0,9 e 5,9 ±1,0 μg/mL, respectivamente). SF4, urna subfração majoritária, que apresenta um análogo do espatulenol como constituinte, também inibiu a produção de NO e TNF-α. O espatulenol modulou apenas a produção de NO (IC50 45,6 ±1,4 μg/mL). A fração n-hexano, SF4 e espatulenol apresentaram atividade antimicobacteriana contra as cepas de Mycobacterium bovis BCG, M. tuberculosis (Mtb) H37Rv e M299. O espatulenol inibiu o crescimento de Mtb H37Rv com MIC50 36,9 ± 1,5 μg/mL (167,5 ± 6,8 μM) e Mtb M299 com MIC50 42,1 ± 0,5 μg/mL (191,0 ± 2,2 μM). Este é o primeiro relato que descreve o isolamento do espatulenol das folhas de O. notata e sua atividade antimicobacteriana.

Abstract Ocotea notata (Lauraceae) is popularly known as white-cinnamon. Ocotea species have several medicinal uses, especially for treating chest pain, rheumatism and wounds. The present study aimed to analyze the chemical composition of O. notata n-hexane fraction, in addition to its anti-mycobacterial and immunomodulatory activities. The n-hexane fraction was analyzed by GC-MS and was chromatographed to afford 15 subfractions (SF1-15), where SF5 was identified, by GC-MS and NMR, as the sesquiterpene spathulenol. The n-hexane fraction was the most potent in inhibiting nitric oxide (NO) and tumor necrosis factor-alpha (TNF-α) production on LPS-stimulated macrophages (IC50 8.3 ± 0.9 and 5.9 ±1.0 μg/mL, respectively). SF4, a major subfraction, that presents a spathulenol analogous as a constituent, also inhibited NO and TNF-α production. Spathulenol only modulated NO production (IC50 45.6 ± 1.4 μg/mL). The n-hexane fraction, SF4, and spathulenol revealed antimycobacterial activity against Mycobacterium bovis BCG, M. tuberculosis H37Rv, and M299 strains. Spathulenol inhibited the growth of Mtb H37Rv with MIC50 36.9 ± 1.5 μg/mL (167.5 ± 6.8 μM), and Mtb M299 with MIC5042.1 ± 0.5 μg/mL (191.0 ± 2.2 μM). This is the first report describing the isolation of spathulenol from O. notata leaves and its anti-mycobacterial activity.

The ethanol extract of the vegetal species Pentaclethra macroloba (Willd.) Kuntze, Fabaceae, was fractioned and the antibacterial activity was determined. The active ethyl acetate (ea) fraction showed activity against Gram-positive (Staphylococcus spp. and Enterococcus spp.) and Gram-negative (Pseudomonas aeruginosa, Acinetobacter spp. and Klebsiella pneumoniae) multiresistant bacteria. Gallic acid derivatives were identified as the main compounds in inactive subfractions from the ea fraction, while the active one afforded ellagic acid as the major constituent when submitted to acid hydrolysis reaction, which suggests the presence of hydrolysable tannins. The minimum bactericidal concentration analysis showed a bactericide mechanism of action for the tannin subfraction found. The antibacterial mechanism of action of the active tannin subfraction against S. aureus reference strains (ATCC 29213 e 33591) was proposed adopting an in vitro assay of protein synthesis inhibition. For this, bacterial cells were labeled with [35S] methionine in the presence of the subfraction. The protein synthesis inhibition was observed at 256 µg/mL of this subfraction. At this concentration it did not present cytotoxicity in eukaryotic cells by the neutral red technique, suggesting selective toxicity. The present study is the first in vitro investigation of the antibacterial properties of tannin fractions obtained from a polar extract of P. macroloba.

A evolução química e sensorial de um vinho depende da possível presença de oxigênio e também da natureza e concentração dos compostos fenólicos, da temperatura, da concentração de dióxido de enxofre e das características físico-químicas iniciais do vinho. A oxidação de vinhos brancos e suas consequências na cor e no aroma prejudicam sua qualidade e devem ser evitadas. O nível de fenóis em vinhos pode ser reduzido pelo uso de produtos enológicos, tais como: gelatina, caseína, carvão ativado ou polímeros como a polivinilpolipirrolidona (PVPP). A remoção de compostos fenólicos tem um efeito favorável na cor e na sensibilidade do vinho à oxidação. Foram avaliadas as características físicas, químicas e sensoriais do vinho branco seco Sauvignon blanc tratado com PVPP, nas concentrações de 0,5; 1,0 e 1,5g/l. A redução nos teores de fenóis totais e de flavonóides, assim como a diminuição na intensidade de cor, foram diretamente proporcionais ao aumento na concentração do polímero. Os tratamentos com PVPP não alteraram os valores de pH e a acidez total das amostras. Doses de PVPP acima de 0,5g/l exerceram pouca influência na remoção dos ácidos 4-hidroxibenzóico e 4-hidroxi-3,5-dimetoxibenzóico. O uso de 1,5g/hl de PVPP removeu significativamente os ácidos 3,4-dihidroxibenzóico e 4-hidroxi-3-metoxibenzóico. Em todas as concentrações estudadas, o polímero foi bastante seletivo para 3,3',4',5,7-pentahidroxiflavanona (catequina). Os resultados mostraram que as características sensoriais das amostras tratadas foram similares às da amostra sem tratamento, devido aos baixos teores de fenóis totais e de flavonóides.

The chemical and sensory evolution of a wine depends on the possible presence of oxygen and also on the nature and concentration of phenolic compounds, the temperature, the bissulfite concentration and on the initial physicochemical characteristics on the wine (pH, proteins, metal ions, etc). The oxidation of white wines and its consequences for color and aroma are considered as spoilage and must be avoided. The level of phenols in wines can be reduced by the use of gelatin, casein, activated carbon or various polymers such as polyvinylpolypyrrolidone (PVPP). The removal of phenolic compounds has a favorable effect on color and wine sensitivity to oxidation. The physical, chemical and sensory characteristics of the dry white wine Sauvignon blanc treated with PVPP, at concentrations of 0.5; 1.0 and 1.5g/l, were evaluated. The reduction in the total phenol and flavonoid levels, and also the decreasing in the color intensity, were directly proportional to the increase in the polymer concentration. The treatment with PVPP did not change the pH values and the total acidity of the samples. PVPP dosis above 0.5g/l had little influence in the remotion of 4-hydroxybenzoic and 4-hydroxy-3,5-methoxybenzoic acids. The use of 1.5g/l of PVPP removed significantly the 3,4-dihydroxybenzoic and 4-hydroxy-3,5-dimethoxybenzoic acids. In all concentrations, the polymer was very selective for 3,3',4',5,7 pentahydroxyflavanone (catechin). The results showed that the sensory characteristics of treated samples were similar to the sample without treatment, due to the low contents of total phenol and flavonoids.