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Ayahuasca Beverages: Phytochemical Analysis and Biological Properties

dc.contributor.authorGonçalves, Joana
dc.contributor.authorLuís, Ângelo
dc.contributor.authorGradillas, Ana
dc.contributor.authorGarcía, Antonia
dc.contributor.authorRestolho, José
dc.contributor.authorFernández, Nicolás
dc.contributor.authorDomingues, F.C.
dc.contributor.authorGallardo, Eugenia
dc.contributor.authorDuarte, Ana Paula
dc.date.accessioned2020-12-02T09:30:02Z
dc.date.available2020-12-02T09:30:02Z
dc.date.issued2020
dc.description.abstractAyahuasca is a psychoactive beverage, originally consumed by indigenous Amazon tribes, of which consumption has been increasing worldwide. The aim of this study was to evaluate the phytochemical profile, as well as the antioxidant, anti-inflammatory and antimicrobial properties of decoctions of four individual plants, a commercial mixture and four mixtures of two individual plants used in the Ayahuasca preparation. For this purpose, a phytochemical characterization was performed, determining the content of flavonoids, total phenolic compounds, and analyzing the phenolic profile. Besides, 48 secondary metabolites were investigated by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q/TOF-MS) and their concentration estimated with real standards when present. The antioxidant activity was evaluated by both the β-carotene bleaching test and DPPH free radical scavenging assay, and the anti-inflammatory activity was determined by a protein denaturation method. Finally, the antimicrobial properties were evaluated using the disc diffusion assay, resazurin microtiter method, anti-quorum sensing and anti-biofilm activity assays. The obtained results showed that, in general, the samples have a high content of phenolic compounds and flavonoids with noticeable differences, reflecting on remarkable antioxidant and anti-inflammatory activities. Significant antimicrobial properties were also observed, with emphasis on the effect of B. caapi and P. harmala on planktonic and biofilm cells of A. baumannii, inhibiting both the biofilm formation and the production of violacein pigment.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/antibiotics9110731pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/10527
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAyahuascapt_PT
dc.subjectPhytochemical characterizationpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAnti-inflammatory activitypt_PT
dc.subjectAntimicrobial propertiespt_PT
dc.titleAyahuasca Beverages: Phytochemical Analysis and Biological Propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue11pt_PT
oaire.citation.startPage731pt_PT
oaire.citation.titleAntibioticspt_PT
oaire.citation.volume9pt_PT
person.familyNameGonçalves
person.familyNameSantos Luís
person.familyNameRestolho
person.familyNameFernández
person.familyNameDomingues
person.familyNameGallardo
person.familyNameDuarte
person.givenNameJoana
person.givenNameÂngelo Filipe
person.givenNameJosé
person.givenNameNicolás
person.givenNameFernanda
person.givenNameEugenia
person.givenNameAna Paula
person.identifier908303
person.identifier1255684
person.identifier.ciencia-id3D14-798B-65D3
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person.identifier.ciencia-idBC15-D376-80FE
person.identifier.orcid0000-0001-8702-415X
person.identifier.orcid0000-0003-0712-6522
person.identifier.orcid0000-0002-2033-6746
person.identifier.orcid0000-0002-0980-3921
person.identifier.orcid0000-0002-9540-0853
person.identifier.orcid0000-0002-1802-8998
person.identifier.orcid0000-0003-3333-5977
person.identifier.ridB-6330-2013
person.identifier.ridN-7295-2013
person.identifier.ridM-7410-2017
person.identifier.ridB-5904-2009
person.identifier.scopus-author-id10139481400
person.identifier.scopus-author-id24721485300
person.identifier.scopus-author-id7102602131
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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