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Biomedical subjects

N Chaves

Publications and source records attributed to N Chaves.

At least 19 recordsLinked to original sources

Inhibition of mouth skeletal muscle relaxation by flavonoids of Cistus ladanifer L.: a plant defense mechanism against herbivores.

Cistus ladanifer exudate is a potent inhibitor of the sarcoplasmic reticulum Ca2+-ATPase (Ca2+-pump) of rabbit skeletal muscle, a well-established model for active transport that plays a leading role in skeletal muscle relaxation. The low concentration of exudate needed to produce 50% of the maximum inhibition of the sarcoplasmic reticulum Ca2+-ATPase activity, 40-60 microg/ml, suggests that eating only a few milligrams of C. ladanifer leaves can impair the relaxation of the mouth skeletal muscle of herbivores, as the exudate reaches up to 140 mg/g of dry leaves in summer season. The flavonoid fraction of the exudate accounts fully for the functional impairment of the sarcoplasmic reticulum produced by the exudate (up to a dose of 250-300 microg/ml). The flavonoids present in this exudate impair the skeletal muscle sarcoplasmic reticulum function at two different levels: (i) by inhibition of the Ca2+-ATPase activity, and (ii) by decreasing the steady state ATP-dependent Ca2+-accumulation. Among the exudate flavonoids, apigenin and 3,7-di-O-methyl kaempferol are the most potent inhibitors of the skeletal muscle sarcoplasmic reticulum. We conclude that the flavonoids of this exudate can elicit an avoidance reaction of the herbivores eating C. ladanifer leaves through impairment of mouth skeletal muscle relaxation.

Animals↗

Identification and effects of interaction phytotoxic compounds from exudate of Cistus ladanifer leaves.

Eleven allelochemicals (ferulic acid, cinnamic acid, 4-hydroxybenzoic acid, hydroxycinnamic acid, methyl propionate, oxalic acid, methylmalonic acid, p-anisic acid, butyric acid, 3-hydroxybutyric acid, and azulene) were identified in the exudate of Cistus ladanifer L. We studied the effect of each on germination, cotyledon emergence, root length, and cotyledon length of Rumex crispus. Three groups were distinguished with respect to phytotoxic activity: compounds with low activity (ferulic acid, 4-hydroxybenzoic acid, oxalic acid, methylmalonic acid, p-anisic acid, hydroxybutyric acid, and azulene), with intermediate activity (cinnamic acid and hydroxycinnamic acid), and with high activity (methyl propionate and butyric acid). The effect of the interaction of the compounds was studied. When acting conjointly, all combinations tested produced a more negative effect on both germination and seedling growth than when acting alone. The interaction affected cotyledon emergence and root length more negatively than germination and cotyledon length. When hydroxycinnamic acid and cinnamic acid were added to these mixtures there was an enhancement in the phytotoxic activity, accentuating the effect of the other allelochemicals.

3-Hydroxybutyric Acid↗

Plant growth inhibiting flavonoids in exudate of Cistus ladanifer and in associated soils.

Of the aglycone flavonoids identified in the exudate of cistus ladanifer, two, the flavone apigenin-4'-(O)-methyl and the flavonol kaempferol-3,7-di(O)-methyl inhibit development of the seedlings of Rumex crispus at 0.5 and 1 mM. Additive effects were observed between the major flavonols of the exudate kaempferol-3-(O)-methyl and kaempferol-3,7-di-(O)-methyl in inhibiting the size of the cotyledons and delaying the germination and cotyledon emergence. The presence of apigenin-4'-(O)-methyl, kaempferol-3,7-di-(O)-methyl, and kaempferol-3-(O)-methyl was detected in the soils associated with C. ladanifer during the summer and autumn months. That these compounds are present in the soil and are not restricted to the leaves provides support for the hypothesis that C. ladanifer has allelopathic potential.

Biological Assay↗

[Biological value of a soy-corn-wheat based noodle (macaroni) supplemented with lysine (author's transl)].

The biological value of a soy-corn-wheat based noodle (macaroni) prepared by the General Food Corporation was studied. The protein level of the noodle was of 20.5g%. Thirty-six Albino rats were used in this experimental. The animals were divided into sex groups of six animals each. The experimental groups were fed: a) cooked macaroni without lysine; and b) macaroni supplemented with increasing levels of L-lysine HCL. The control group received commercial casein. The protein level of the experimental diets was of 10g%. At the end of the fourth week of the experiment some rats showed a slight difference in the growth curve, specially the animals fed macaroni without lysine. However, statistical analysis did not show a significant difference. The protein efficiency ratio (PER) of the experimental groups was similar to that of the control group, but when the lysine level of the diets increased there was a corresponding increase in the PER. No significant difference was noted too. These results suggest that lysine do not improve the biological value of the noodle.

Animals↗