Avaliação da composição química e atividade antidiabética in vitro dos óleos essenciais de Algrizea minor (Myrtaceae) e Eugenia brejoensis (Myrtaceae)
DOI:
https://doi.org/10.18593/evid.32564Palavras-chave:
Diabetes mellitus, Produtos naturais, EnzimasResumo
Introdução: O diabetes mellitus é um distúrbio metabólico crônico, caraterizado pelo aumento da concentração de glicose no sangue (hiperglicemia). Óleos essenciais apresentam constituintes que podem auxiliar no controle do diabetes com base em diversos mecanismos de ação (estimulação da produção de insulina, inibição enzimática, entre outros), surgindo como candidatos promissores antidiabéticos. Objetivo: avaliar a composição química e atividade antidiabética in vitro dos óleos essenciais de Algrizea minor e Eugenia brejoensis. Metodologia: Os óleos essenciais foram obtidos por hidrodestilação, caracterizados por cromatografia gasosa acoplada a espectrômetro de massas (CG-EM) e detector de ionização de chamas (CG-DIC). Os óleos foram avaliados quanto a inibição de α-amilase e α-glicosidase por métodos colorimétricos. Resultados: Foi possível identificar 94,56% da composição química do óleo essencial de A. minor, que apresentou como componentes marjoritários o β-pineno, α-pineno, germacreno, biciclogermacreno, cariofileno e limoneno; e 96,92% da composição química do óleo essencial de E. brejoensis, sendo seus compostos majoritários o (E)-cariofileno, cadineno, Epi-α-muurolol, biciclogermacreno, α-cadinol e espatulenol. Quanto a inibição de α-amilase e α-glicosidase o óleo essencial de A. minor obteve inibição, com valores de CI50 (concentração inibitória média) de 0,83 ± 0,00 μg/mL e 9,12 ± 0,12 μg/mL, para as referidas enzimas respectivamente. O óleo essencial de E. brejoensis também foi capaz de inibir as enzimas relacionadas ao metabolismo dos carboidratos, apresentando valores de CI50 de 1,42± 0,02 μg/mL e 37,23± 0,01 μg/mL para α-amilase e α-glucosidase, respectivamente. Conclusão: Os óleos essenciais apresentam a capacidade de inibir enzimas relacionadas ao metabolismo dos carboidratos, podendo tornar-se ferramenta terapêutica estratégica para o tratamento do diabetes mellitus.
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