1. Repositório Institucional - Universidade Federal de Uberlândia
  2. Instituto de Biotecnologia (IBTEC)
  3. TCC - Biotecnologia (Patos de Minas)
Please use this identifier to cite or link to this item: https://repositorio.ufu.br/handle/123456789/22656
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dc.creatorSilva, Janayne Luihan-
dc.date.accessioned2018-10-19T13:06:37Z-
dc.date.available2018-10-19T13:06:37Z-
dc.date.issued2017-07-21-
dc.identifier.citationSILVA, Janayne Luihan. Red onion (Allium cepa L.) methanolic extract increases extracellular nucleotide hydrolysis in rat blood serum. 2017. 22 f. Trabalho de Conclusão de Curso (Graduação em Biotecnologia) - Universidade Federal de Uberlândia, Patos de Minas, 2017.pt_BR
dc.identifier.urihttps://repositorio.ufu.br/handle/123456789/22656-
dc.description.sponsorshipFAPEMIG - Fundação de Amparo a Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipUFU - Universidade Federal de Uberlândiapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Uberlândiapt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectRed onion (Allium cepa L.)pt_BR
dc.subjectPhenolic contentpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectPurinergic signalingpt_BR
dc.subjectEctonucleotidasespt_BR
dc.titleRed onion (Allium cepa L.) methanolic extract increases extracellular nucleotide hydrolysis in rat blood serumpt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
dc.contributor.advisor1Fürstenau, Cristina Ribas-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/6394110096506077pt_BR
dc.contributor.referee1Barbosa, Aulus Estevão Anjos de Deus-
dc.contributor.referee2Teixeira, Terezinha Aparecida-
dc.creator.Latteshttp://lattes.cnpq.br/9950942961230159pt_BR
dc.description.degreenameTrabalho de Conclusão de Curso (Graduação)pt_BR
dc.description.resumoAims: To evaluate the total phenolic content of the red onion (Allium cepa L.) extract, its antioxidant potential and its ability to interfere in extracellular hydrolysis of purine nucleotides in rat blood serum. Materials and methods: Firstly, red onion extract was obtained using methanol as the solvent. Phenolic content and antioxidant capacity of the extract were further analysed. Hydrolysis of ectonucleotidase substrates (AMP, ADP, ATP and p-Nph-5′TMP) were evaluated by colorimetric methods in the presence (or absence) of red onion extract at different concentrations (0, 125, 250, 500 e 1000 µg/mL). Key findings: Total phenolic content of red onion extract was 54.35 ± 0.32 mg GAE 100g-1 sample in the crude extract, which demonstrated antioxidant capacity similar to the standard antioxidant (Trolox) at all tested concentrations (from 125 to 1000 µg/ mL). Correlation between extract total phenolic content and percentage of antioxidant activity was R²=0.9595. Moreover, red onion extract increased ADP hydrolysis at 500 µg/mL (p ≤ 0.05). The same occurred for p-Nph-5'TMP hydrolysis at 500 and 1000 µg/mL (p ≤ 0.05). Significance: Our results confirm that red onion extract presents high levels of antioxidant molecules. Also, the red onion extract may be important to regulate vascular processes, such as decrease platelet aggregation since it increases ADP breakdown, which is an important platelet agonist in the vasculature. The increased ADP hydrolysis may be explained by the fact that ectonucleotidases have their activity favored when the reactive oxygen species (ROS) are removed by antioxidants of red onion extract.pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.courseBiotecnologiapt_BR
dc.sizeorduration22pt_BR
dc.subject.cnpqCNPQ::CIENCIAS BIOLOGICAS::BIOQUIMICA::ENZIMOLOGIApt_BR
dc.description.embargo2019-07-21-
Appears in Collections:TCC - Biotecnologia (Patos de Minas)

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