EFAR - Escola de Farmácia

URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/451

Notícias

O curso de Farmácia em Ouro Preto foi criado em 1839, sendo a mais antiga Escola de Farmácia da América Latina.

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Complete assignment of the 1H and 13C NMR spectra of a new polyester sesquiterpene from Austroplenckia populnea.
(2000) Vieira Filho, Sidney Augusto; Duarte, Lucienir Pains; Santos, Marcelo Henrique dos; Silva, Grácia Divina de Fátima; Lula, Ivana Silva; Afonso, Robson José de Cássia Franco
new polyester sesquiterpene (4-hydroxy-1,2,6,15-tetraacetyl-9-benzoylagarofuran), together with known friedelane triterpenes (friedelin, -friedelinol and 28-hydroxyfriedelin), was isolated from the leaves of Austroplenckia populnea. The structure and relative stereochemistry of the new ester were based on 2D NMR spectroscopic techniques including HMBC, HMQC and NOESY.
High resolution mass spectrometry elucidation of captopril´s ozonation and chlorination by-products.
(2017) Quintão, Frederico Jehár Oliveira; Brandão, Geraldo Célio; Silva, Silvana de Queiroz; Aquino, Sergio Francisco de; Afonso, Robson José de Cássia Franco
The article evaluated the degradation of the captopril in aqueous solution after ozonation and chlorination. The process was continuously monitored focusing on the identification, mass spectrometry and elucidation of its by-products by applying direct infusion and high performance liquid chromatography, electrospray ionization high resolution mass spectrometry, in the negative ion mode. The cytotoxicity of its by-products solutions were evaluated with 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. It was observed through that after 30 min of ozonation and chlorination, there was complete oxidation of captopril, i .e ., 100% removal efficiency. At these conditions, the rate of mineralization, by total organic carbon, was only 7.63% for ozonation and 6.40% for chlorination, evidencing the formation of degradation by-products. Ten captopril by-products were identified and their respective chemical structures elucidations are proposed. The treated samples and their by-products were nontoxic to HepG2 cells by MTT assay.
Quality improvement and geographical indication of cachaça (Brazilian spirit) by using local selected yeast strains.
(2016) Barbosa, Edilene Alves; Souza, Magalhães Teixeira de; Diniz, Raphael Hermano Santos; Santos, Fernanda Godoy; Oliveira, Fábio Faria; Correa, Lygia Fátima da Mata; Alvarez, Florencia; Coutrim, Maurício Xavier; Afonso, Robson José de Cássia Franco; Castro, Ieso de Miranda; Brandão, Rogélio Lopes
Aims: In order to improve the quality and to create a biological basis for obtainment of the protected denomination of origin (PDO), indigenous yeast were isolated and characterized for use in Salinas city (the Brazilian region of quality cachac a production). Material and methods: Seven thousand and two hundred yeast colonies from 15 Salinas city distilleries were screened based on their fermentative behaviour and the physicochemical composition of cachac a. Molecular polymorphic analyses were performed to characterize these isolates. Results: Two Saccharomyces cerevisiae strains (nos. 678 and 680) showed appropriate characteristics to use in the cachac a production: low levels of acetaldehyde and methanol, and high ethyl lactate/ethyl acetate ratio respectively. They also presented polymorphic characteristics more closely related between themselves even when compared to other strains from Salinas. Conclusions: The application of selected yeast to cachac a production can contribute for the improvement of the quality product as well as be used as a natural marker for PDO. Significance and Impact of the Study: This study suggests that the use of selected yeast strains could contribute to obtain a cachac a similar to those produced traditionally, while getting wide acceptation in the market, yet presenting more homogeneous organoleptic characteristics, and thus contributing to the PDO implementation.
Removal of dexamethasone by oxidative processes : structural characterization of degradation products and estimation of the toxicity.
(2021) Quaresma, Amanda de Vasconcelos; Rúbio, Karina Taciana Santos; Taylor, Jason Guy; Sousa, Bianca Aline de; Silva, Silvana de Queiroz; Werle, Alceni Augusta; Afonso, Robson José de Cássia Franco
Dexamethasone (DEX) belongs to a class of steroid hormones that can potentially be harmful due to their endocrine disrupting properties. The efficient elimination of DEX during the treatment of drinking water is needed to ensure that the health of both human and aquatic species are protected. Thus different oxidative processes were investigated in order to assess the effect of these procedures and conditions on DEX. Aqueous solutions of DEX were treated by conventional chlorination ([NaClO]=10 mg L− 1 ) and advanced oxidative processes (ozonation – [O3]=8 mg L− 1 ; photocatalysis – [TiO2]=120 mg L− 1 and UV-C; photolysis – UV-C). The most and least efficient processes for DEX removal were ozonation (95%) and chlorination (54%), respectively. In total, 16 degradation products were identified and characterized by high-resolution mass spectrometry and only two have been proposed in previous reports. Chemical structures of the degradation products were proposed and alcohol oxidation, ozonolysis and decarboxylation were the main chemical transformations observed. The toxicities of DEX and its derivatives were evaluated by following methods: MTT assay (HepG2 cell), ECOSAR (acute and chronic toxicity) and molecular docking (AutoDock). MTT assay results demonstrated that only a mixture DEX and the chlorinated derivative were toxic at high concentrations. ECOSAR analysis showed that products formed from dehydration and fluoride elimination were more toxic than intact DEX, mainly for fish and Daphnid and to a lesser extent for green algae. The docking study revealed that these degradation products were not capable of making hydrogen bonds with residual amino acids GLN570, GLN642 and CYS736, but were stable at the glucocorticoid receptor indicating the possibility of being toxic to humans.
Strategies to select yeast starter cultures for production of flavour compounds in cachaça fermentations.
(2012) Souza, Anderson Proust Gonçalves de; Vicente, Maristela de Araújo; Klein, Raphael Contelli; Fietto, Luciano Gomes; Coutrim, Maurício Xavier; Afonso, Robson José de Cássia Franco; Araújo, Leandro Dias; Alves, Paulo Henrique; Bouillet, Leoneide Érica Maduro; Castro, Ieso de Miranda; Brandão, Rogélio Lopes
In this work, we have used classical genetics techniques to find improved starter strains to produce cachac¸a with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,50,500-trifluor-D,L-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachac¸a for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. ‘‘Cachac¸a’’ produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in ‘‘cachac¸a’’ production.