Efeito imunomodulatório e controle da infecção fúngica do extrato de alho (Allium sativum L.) em modelo murino de esporotricose
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Data
2016-03-28
Autores
Burian, João Paulo [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O alho (Allium sativum L.) é cultivado em todo o mundo como hortaliça condimentar e medicinal desde 3.000 a. C. A aliina (composto majoritário) e a alinase permanecem em compartimentos separados nos bulbilhos de alho, e somente quando cortados ou triturados, a aliina é convertida em alicina pela ação da alinase. A alicina é o principal componente do alho, sendo atribuída a ela a maior parte das suas atividades biológicas, dentre elas as ações bactericida, antifúngica e antiviral. Porém, outros compostos do alho apresentam atividade antioxidante, hipocolesterolemiante, vasodilatadora, ação protetora contra diversos tipos de câncer e imunomoduladora. Ante a invasão de patógenos, o sistema imunológico desencadeia respostas que envolvem células como macrófagos e linfócitos. Essa complexa interação entre células é coordenada pela liberação de citocinas e outros mediadores. A nutrição tem papel relevante na modulação da resposta imune e inflamatória em diferentes tipos de doenças. As infecções por fungos são causas importantes de morbidade e mortalidade no homem principalmente em indivíduos imunossuprimidos. O Sporothrix schenckii, agente causal da esporotricose (micose subcutânea mais comum na América Latina), é fungo dimórfico, de vida saprofítica no solo ou em vegetais, infectando homens e os animais principalmente através de lesões e arranhões na pele. O objetivo desse trabalho foi avaliar a influência do consumo de alho na imunomodulação de camundongos Swiss saudáveis e infectados por S. schenckii, a partir do estado funcional dos macrófagos peritoneais desses animais quanto à produção de óxido nítrico e das citocinas (IL-1β, IL-10 e IL-12) e avaliar o potencial antifúngico do alho frente ao S. schenckii por meio de teste de concentração inibitória mínima e unidades formadoras de colônia. Os resultados demonstraram que o alho apresenta potencial antifúngico frente S. schenckii. A administração oral de extratos de alho influencia a liberação de citocinas por macrófagos ex vivo, o consumo regular apresenta efeito anti-inflamatório em animais sadios, e seu uso agudo pode gerar uma resposta inflamatória. Camundongos que consumiram alho responderam de forma mais efetiva ao combate da infecção.
Garlic (Allium sativum L.) is grown all over the world as seasoning and medicinal food since 3,000 a. C. The aliin (major compound) and alliinase remain in separate compartments in intact garlic clove, and when the garlic is cut or crushed, the alliin is converted to allicin by the action of alliinase. Allicin is the main component of garlic is attributed to it most of the biological activities of garlic, including the bactericide, antifungal and antiviral action. However, other garlic compounds have antioxidant activity, hypocholesterolemic and vasodilating activities, guard action against many types of cancer and immunomodulatory. At the invasion of pathogens, the immune system triggers responses involving cells such as macrophages and lymphocytes. This complex interaction between cells is coordinated by the release of cytokines and other mediators. Nutrition plays an important role in modulating the immune and inflammatory response in different types of diseases. Fungal infections are significant reasons of human morbidity and mortality mainly in immunocompromised people. The Sporothrix schenckii, the causal agent of sporotrichosis (most common subcutaneous mycosis in Latin America), is dimorphic fungus, of saprophytic life in soil or in plant that infects humans and animals mainly through skin injuries and scratches. The aim of this study was to evaluate the influence of garlic consumption in immunomodulation of Swiss healthy and infected mice by S. schenckii from the functioning of peritoneal macrophages of the animals and the production of nitric oxide and cytokines (IL 1β, IL-10 and IL-12) and evaluating the antifungal potential of garlic against S. schenckii by minimum inhibitory concentration test and colony forming units. The results show that garlic has potential antifungal front S. schenckii. Oral administration of garlic extracts influences the releasing of cytokines by macrophages ex vivo, regular consumption has anti-inflammatory effects in healthy animals, and its use can generate an acute inflammatory response. Mices that consumed garlic responded more effectively to combat the infection.
Garlic (Allium sativum L.) is grown all over the world as seasoning and medicinal food since 3,000 a. C. The aliin (major compound) and alliinase remain in separate compartments in intact garlic clove, and when the garlic is cut or crushed, the alliin is converted to allicin by the action of alliinase. Allicin is the main component of garlic is attributed to it most of the biological activities of garlic, including the bactericide, antifungal and antiviral action. However, other garlic compounds have antioxidant activity, hypocholesterolemic and vasodilating activities, guard action against many types of cancer and immunomodulatory. At the invasion of pathogens, the immune system triggers responses involving cells such as macrophages and lymphocytes. This complex interaction between cells is coordinated by the release of cytokines and other mediators. Nutrition plays an important role in modulating the immune and inflammatory response in different types of diseases. Fungal infections are significant reasons of human morbidity and mortality mainly in immunocompromised people. The Sporothrix schenckii, the causal agent of sporotrichosis (most common subcutaneous mycosis in Latin America), is dimorphic fungus, of saprophytic life in soil or in plant that infects humans and animals mainly through skin injuries and scratches. The aim of this study was to evaluate the influence of garlic consumption in immunomodulation of Swiss healthy and infected mice by S. schenckii from the functioning of peritoneal macrophages of the animals and the production of nitric oxide and cytokines (IL 1β, IL-10 and IL-12) and evaluating the antifungal potential of garlic against S. schenckii by minimum inhibitory concentration test and colony forming units. The results show that garlic has potential antifungal front S. schenckii. Oral administration of garlic extracts influences the releasing of cytokines by macrophages ex vivo, regular consumption has anti-inflammatory effects in healthy animals, and its use can generate an acute inflammatory response. Mices that consumed garlic responded more effectively to combat the infection.
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Palavras-chave
Alho, Macrófago, Esporotricose, Interleucina, Sporothrix schenckii, Garlic, Sporotrichosis