AbstractZ-Vallesiachotamine is a monoterpene indole alkaloid that has a β-N-acrylate group in its structure. This class of compounds has already been described in different Psychotriaspecies. Our research group observed that E/Z-vallesiachotamine exhibits a multifunctional feature, being able to inhibit targets related to neurodegeneration, such as monoamine oxidase A, sirtuins 1 and 2, and butyrylcholinesterase enzymes. Aiming at better characterizing the multifunctional profile of this compound, its effect on cathecol-O-methyltransferase activity was investigated. The cathecol-O-methyltransferase activity was evaluated in vitro by a fluorescence-based method, using S-(5′-adenosyl)-l-methionine as methyl donor and aesculetin as substrate. The assay optimization was performed varying the concentrations of methyl donor (S-(5′-adenosyl)-l-methionine) and enzyme. It was observed that the highest concentrations of both factors (2.25 U of the enzyme and 100 µM of S-(5′-adenosyl)-l-methionine) afforded the more reproducible results. The in vitro assay demonstrated that Z-vallesiachotamine was able to inhibit the cathecol-O-methyltransferase activity with an IC50 close to 200 µM. Molecular docking studies indicated that Z-vallesiachotamine can bind the catechol pocket of catechol-O-methyltransferase enzyme. The present work demonstrated for the first time the inhibitory properties of Z-vallesiachotamine on cathecol-O-methyltransferase enzyme, affording additional evidence regarding its multifunctional effects in targets related to neurodegenerative diseases.

Neste trabalho avaliou-se a variabilidade no conteúdo de fibras e nos parâmetros físico-químicos de subprodutos da extração do suco de laranja. Investigaram-se cinco diferentes pré-tratamentos e dois tipos de secagens dos produtos. Os resultados indicam que a secagem por liofilização é melhor que aquela feita em estufa. O pH dos produtos variou de, aproximadamente, 3,47 a 3,96. A variação entre os valores de perda por dessecação foi de 9,22% ± 0,02 a 18,48 ± 0,52%. O conteúdo de fibras totais encontrado nas farinhas obtidas variou de 42,44% a 62,74%. O conteúdo de fibras dietéticas solúveis e insolúveis diferiu entre as amostras de 5,04% a 19,95%, para a primeira, e 23,96% a 57,70%, para a segunda. Como conclusões, três tratamentos, associados à secagem por liofilização demonstraram resultados promissores no desenvolvimento de produto rico em fibras, entretanto, algumas modificações e novas análises devem ser realizadas a fim de garantir os benefícios desses produtos para a saúde. Esse estudo contribui para uma possível utilização de subprodutos da indústria alimentícia.

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.