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New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening

Ferreira, Ana Sofia ; Silva, Ana Margarida ; Pinto, Diana ; Moreira, Manuela M ; Ferraz, Ricardo ; Švarc-Gajić, Jaroslava ; Costa, Paulo C ; Delerue-Matos, Cristina ; Rodrigues, Francisca

International journal of molecular sciences, 2022-11, Vol.23 (23), p.14956 [Periódico revisado por pares]

Switzerland: MDPI AG

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Título:
New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening
Autor: Ferreira, Ana Sofia ; Silva, Ana Margarida ; Pinto, Diana ; Moreira, Manuela M ; Ferraz, Ricardo ; Švarc-Gajić, Jaroslava ; Costa, Paulo C ; Delerue-Matos, Cristina ; Rodrigues, Francisca
Assuntos: Antiinfectives and antibacterials ; Antimicrobial activity ; Antioxidants ; Antioxidants - pharmacology ; By products ; Castanea sativa shells ; Catechin ; Cell lines ; Cost control ; Epicatechin ; Ethanol ; Humans ; Lignin ; Microorganisms ; Mucositis ; Nuts - chemistry ; Oral cavity ; oral mucositis ; Oxidative stress ; Phenolic acids ; phenolic compounds ; Phenols - pharmacology ; Phytochemicals ; Plant Extracts - pharmacology ; Polyphenols ; Rutin ; Scavenging ; Shells ; Solvents ; Stomatitis - drug therapy ; Streptococcus infections ; Subcritical Water Extraction (SWE)
É parte de: International journal of molecular sciences, 2022-11, Vol.23 (23), p.14956
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: Oral mucositis (OM), a common side effect of oncological treatment, is an oral mucosal disorder characterized by painful ulcerations and increased risk of infection. The use of natural antioxidants to suppress the redox imbalance responsible for the OM condition has emerged as an interesting approach to prevent/treat OM. This study aims to explore the chestnut ( ) shells as potential active ingredient against OM. Therefore, chestnut shells were extracted at different temperatures (110-180 °C) by Subcritical Water Extraction (SWE), aiming to recover antioxidants. The extracts were also evaluated against microorganisms present in the oral cavity as well as on human oral cell lines (TR146 and HSC3). The highest phenolic content was obtained with the extraction temperature of 110 °C, exhibiting the best antioxidant/antiradical activities and scavenging efficiencies against HOCl (IC = 4.47 μg/mL) and ROO (0.73 μmol TE/mg DW). High concentrations of phenolic acids (e.g., gallic and protocatechuic acids) and flavanoids (catechin, epicatechin and rutin) characterized the phenolic profile. The antimicrobial activity against several oral microorganisms present in the oral cavity during OM, such as , , and , was demonstrated. Finally, the effects on HSC3 and TR146 cell lines revealed that the extract prepared at 110 °C had the lowest IC (1325.03 and 468.15 µg/mL, respectively). This study highlights the potential effects of chestnut shells on OM.
Editor: Switzerland: MDPI AG
Idioma: Inglês

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New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening

Ferreira, Ana Sofia ; Silva, Ana Margarida ; Pinto, Diana ; Moreira, Manuela M ; Ferraz, Ricardo ; Švarc-Gajić, Jaroslava ; Costa, Paulo C ; Delerue-Matos, Cristina ; Rodrigues, Francisca

Switzerland: MDPI AG

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