In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol

Detalhes bibliográficos
Autor(a) principal: Silva, Alvaro Gustavo Ferreira da
Data de Publicação: 2020
Outros Autores: Costa, Franciscleudo Bezerra da, Brasil, Yasmin Lima, Lima, Brencarla de Medeiros, Sousa, Eder Pereira da Rocha, Morais, Sinthya Kelly Queiroz, Nascimento, Ana Marinho do, Silva, Jéssica Leite da, Silva, Kátia Gomes da, Ribeiro, Wellington Souto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/2900
Resumo: Ziziphus joazeiro is endemic to the brazilian Caatinga and its fruits can be used as a food supplement by accelerating the ethanol metabolism in the body and reducing the alcohol harmful effects due to high alcohol dehydrogenase (ADH) activity. The objective was to determine the kinetics of ADH activity, in different incubation times, of Z. joazeiro mature fruits as a food supplement. Ziziphus joazeiro fruits, at the fourth maturation stage, were incubated for 0 (no incubation), 3, 6, 12, 24 and 48 hours at room temperature. The ADH activity was determined. ADH activity was higher in fruits incubated for 0 and 3 h. The ADH activity was higher in the early incubation times, probably due to the greater availability of NAD+, which after being reduced to NADH delayed regeneration. Without the cofactor in the oxidized form, the enzymatic activity decreases. Ziziphus joazeiro fruit has the potential to be used as a food supplement accelerating the alcohol metabolism and reducing the harmful effects.
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spelling In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcoholEvaluación in vitro de la cinética de la Alcohol deshidrogenasa en frutos de Ziziphus joazeiro para aliviar los efectos nocivos del alcoholAvaliação in vitro da cinética de Álcool desidrogenase em frutos de Ziziphus joazeiro para aliviar os efeitos deletérios do álcoolAcetaldeídoÁlcool desidrogenaseAldeído desidrogenaseAcetaldehídoAlcohol deshidrogenasaAldehído deshidrogenasa.AcetaldehydeAlcohol dehydrogenaseAldehyde dehydrogenase.Ziziphus joazeiro is endemic to the brazilian Caatinga and its fruits can be used as a food supplement by accelerating the ethanol metabolism in the body and reducing the alcohol harmful effects due to high alcohol dehydrogenase (ADH) activity. The objective was to determine the kinetics of ADH activity, in different incubation times, of Z. joazeiro mature fruits as a food supplement. Ziziphus joazeiro fruits, at the fourth maturation stage, were incubated for 0 (no incubation), 3, 6, 12, 24 and 48 hours at room temperature. The ADH activity was determined. ADH activity was higher in fruits incubated for 0 and 3 h. The ADH activity was higher in the early incubation times, probably due to the greater availability of NAD+, which after being reduced to NADH delayed regeneration. Without the cofactor in the oxidized form, the enzymatic activity decreases. Ziziphus joazeiro fruit has the potential to be used as a food supplement accelerating the alcohol metabolism and reducing the harmful effects.Ziziphus joazeiro es endémico de la Caatinga brasileña y sus frutos se pueden usar como complemento alimenticio al acelerar el metabolismo del etanol en el cuerpo y reducir los efectos nocivos del alcohol debido a la alta actividad de la deshidrogenasa de alcohol (ADH). El objetivo fue determinar la cinética de la actividad de ADH, en diferentes tiempos de incubación, de las frutas maduras de Z. joazeiro como suplemento alimenticio. Los frutos de Ziziphus joazeiro, en la cuarta etapa de maduración, se incubaron durante 0 (sin incubación), 3, 6, 12, 24 y 48 horas a temperatura ambiente. Se determinó la actividad de ADH. La actividad de ADH fue mayor en frutos incubados durante 0 y 3 h. La actividad de ADH fue mayor en los primeros tiempos de incubación, probablemente debido a la mayor disponibilidad de NAD +, que después de reducirse a NADH retrasó la regeneración. Sin el cofactor en la forma oxidada, la actividad enzimática disminuye. La fruta de Ziziphus joazeiro tiene el potencial de ser utilizada como un complemento alimenticio que acelera el metabolismo del alcohol y reduce los efectos nocivos.O Ziziphus joazeiro é endêmico da Caatinga brasileira e seus frutos podem ser utilizados como complemento alimentar, acelerando o metabolismo do etanol no organismo e reduzindo os efeitos nocivos do álcool devido à alta atividade da desidrogenase do álcool (ADH). O objetivo foi determinar a cinética da atividade do ADH, em diferentes tempos de incubação, de frutos maduros de Z. joazeiro como suplemento alimentar. Os frutos de Ziziphus joazeiro, no quarto estágio de maturação, foram incubados por 0 (sem incubação), 3, 6, 12, 24 e 48 horas em temperatura ambiente. A atividade de ADH foi determinada. A atividade do ADH foi maior nos frutos incubados por 0 e 3 h. A atividade do ADH foi maior nos primeiros tempos de incubação, provavelmente devido à maior disponibilidade de NAD +, que após ser reduzido a NADH atrasou a regeneração. Sem o cofator na forma oxidada, a atividade enzimática diminui. O fruto de Ziziphus joazeiro tem potencial para ser utilizado como complemento alimentar, acelerando o metabolismo do álcool e reduzindo os efeitos nocivos.Research, Society and Development2020-03-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/290010.33448/rsd-v9i4.2900Research, Society and Development; Vol. 9 No. 4; e107942900Research, Society and Development; Vol. 9 Núm. 4; e107942900Research, Society and Development; v. 9 n. 4; e1079429002525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/2900/2150Copyright (c) 2020 Alvaro Gustavo Ferreira da Silva, Franciscleudo Bezerra da Costa, Brencarla de Medeiros Lima, Eder Pereira da Rocha Sousa, Sinthya kelly Queiroz Morais, Ana Marinho do Nascimento, Jéssica Leite da Silva, Kátia Gomes da Silva, Wellington Souto Ribeiroinfo:eu-repo/semantics/openAccessSilva, Alvaro Gustavo Ferreira daCosta, Franciscleudo Bezerra daBrasil, Yasmin LimaLima, Brencarla de MedeirosSousa, Eder Pereira da RochaMorais, Sinthya Kelly QueirozNascimento, Ana Marinho doSilva, Jéssica Leite daSilva, Kátia Gomes daRibeiro, Wellington Souto2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/2900Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:18.328299Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
Evaluación in vitro de la cinética de la Alcohol deshidrogenasa en frutos de Ziziphus joazeiro para aliviar los efectos nocivos del alcohol
Avaliação in vitro da cinética de Álcool desidrogenase em frutos de Ziziphus joazeiro para aliviar os efeitos deletérios do álcool
title In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
spellingShingle In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
Silva, Alvaro Gustavo Ferreira da
Acetaldeído
Álcool desidrogenase
Aldeído desidrogenase
Acetaldehído
Alcohol deshidrogenasa
Aldehído deshidrogenasa.
Acetaldehyde
Alcohol dehydrogenase
Aldehyde dehydrogenase.
title_short In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
title_full In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
title_fullStr In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
title_full_unstemmed In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
title_sort In vitro evaluation of Álcool desidrogenase kinetics in Ziziphus joazeiro fruits to alleviate the harmful effects of alcohol
author Silva, Alvaro Gustavo Ferreira da
author_facet Silva, Alvaro Gustavo Ferreira da
Costa, Franciscleudo Bezerra da
Brasil, Yasmin Lima
Lima, Brencarla de Medeiros
Sousa, Eder Pereira da Rocha
Morais, Sinthya Kelly Queiroz
Nascimento, Ana Marinho do
Silva, Jéssica Leite da
Silva, Kátia Gomes da
Ribeiro, Wellington Souto
author_role author
author2 Costa, Franciscleudo Bezerra da
Brasil, Yasmin Lima
Lima, Brencarla de Medeiros
Sousa, Eder Pereira da Rocha
Morais, Sinthya Kelly Queiroz
Nascimento, Ana Marinho do
Silva, Jéssica Leite da
Silva, Kátia Gomes da
Ribeiro, Wellington Souto
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Alvaro Gustavo Ferreira da
Costa, Franciscleudo Bezerra da
Brasil, Yasmin Lima
Lima, Brencarla de Medeiros
Sousa, Eder Pereira da Rocha
Morais, Sinthya Kelly Queiroz
Nascimento, Ana Marinho do
Silva, Jéssica Leite da
Silva, Kátia Gomes da
Ribeiro, Wellington Souto
dc.subject.por.fl_str_mv Acetaldeído
Álcool desidrogenase
Aldeído desidrogenase
Acetaldehído
Alcohol deshidrogenasa
Aldehído deshidrogenasa.
Acetaldehyde
Alcohol dehydrogenase
Aldehyde dehydrogenase.
topic Acetaldeído
Álcool desidrogenase
Aldeído desidrogenase
Acetaldehído
Alcohol deshidrogenasa
Aldehído deshidrogenasa.
Acetaldehyde
Alcohol dehydrogenase
Aldehyde dehydrogenase.
description Ziziphus joazeiro is endemic to the brazilian Caatinga and its fruits can be used as a food supplement by accelerating the ethanol metabolism in the body and reducing the alcohol harmful effects due to high alcohol dehydrogenase (ADH) activity. The objective was to determine the kinetics of ADH activity, in different incubation times, of Z. joazeiro mature fruits as a food supplement. Ziziphus joazeiro fruits, at the fourth maturation stage, were incubated for 0 (no incubation), 3, 6, 12, 24 and 48 hours at room temperature. The ADH activity was determined. ADH activity was higher in fruits incubated for 0 and 3 h. The ADH activity was higher in the early incubation times, probably due to the greater availability of NAD+, which after being reduced to NADH delayed regeneration. Without the cofactor in the oxidized form, the enzymatic activity decreases. Ziziphus joazeiro fruit has the potential to be used as a food supplement accelerating the alcohol metabolism and reducing the harmful effects.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2900
10.33448/rsd-v9i4.2900
url https://rsdjournal.org/index.php/rsd/article/view/2900
identifier_str_mv 10.33448/rsd-v9i4.2900
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2900/2150
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 4; e107942900
Research, Society and Development; Vol. 9 Núm. 4; e107942900
Research, Society and Development; v. 9 n. 4; e107942900
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052802347827200

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