Leishmaniasis, a neglected tropical disease caused by species, presents serious public health challenges due to limited treatment options, toxicity, high costs, and drug resistance. In this study, the in vitro potential of malvidin and echioidinin is examined as antileishmanial agents against , , and , comparing their effects to amphotericin B (AmpB), a standard drug. Malvidin demonstrated greater potency than echioidinin across all parasite stages and species. Against , malvidin's IC values were 197.71 ± 17.20 µM (stationary amastigotes) and 258.07 ± 17 µM (axenic amastigotes), compared to echioidinin's 272.99 ± 29.90 μM and 335.96 ± 19.35 μM. AmpB was more potent, with IC values of 0.06 ± 0.01 µM and 0.10 ± 0.03 µM. Malvidin exhibited lower cytotoxicity (CC: 2920.31 ± 80.29 µM) than AmpB (1.06 ± 0.12 µM) and a favorable selectivity index. It reduced infection rates by 35.75% in -infected macrophages. The in silico analysis revealed strong binding between malvidin and arginase, with the residues HIS139 and PRO258 playing key roles. Gene expression analysis indicated malvidin's modulation of oxidative stress and DNA repair pathways, involving genes like GLO1 and APEX1. These findings suggest malvidin's potential as a safe, natural antileishmanial compound, warranting further in vivo studies to confirm its therapeutic efficacy and pharmacokinetics in animal models.
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http://dx.doi.org/10.3390/molecules30010173 | DOI Listing |
Molecules
January 2025
Computational Biology and Chemistry Research Group, Vicerrectorado de Investigación, Universidad Católica de Santa María, Arequipa 04000, Peru.
Leishmaniasis, a neglected tropical disease caused by species, presents serious public health challenges due to limited treatment options, toxicity, high costs, and drug resistance. In this study, the in vitro potential of malvidin and echioidinin is examined as antileishmanial agents against , , and , comparing their effects to amphotericin B (AmpB), a standard drug. Malvidin demonstrated greater potency than echioidinin across all parasite stages and species.
View Article and Find Full Text PDFFront Pediatr
November 2024
Department of Optometry and Pediatric Ophthalmology, Aier Eye Hospital, Jinan University, Guangzhou, Guangdong, China.
Aim: The study aimed to explore the relationship of anthocyanin and its subtypes with myopia in adolescents aged 12-17 years.
Methods: Adolescents data for this cross-sectional study were extracted from the National Health and Nutrition Examination Survey (NHANES) 2007-2008. Anthocyanin and subtypes were obtained using the Nutrient Database for Dietary Studies codes.
Molecules
November 2024
School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Acetaldehyde is a key carbonyl by-product during red wine alcoholic fermentation; it is reactive and takes part in certain reactions involving anthocyanin. The aim of this study was to investigate the influence of SO and condensed tannin on the acetaldehyde accumulation of () during alcoholic fermentation and the ripple effect on wine anthocyanin. In this study, six sets of Cabernet Sauvignon alcoholic fermentation with two different sulfur levels (HS and LS) were carried out by adding exogenous condensed tannins before fermentation (T0) in the acetaldehyde rise period (TA) of and at the end of fermentation (TE), separately.
View Article and Find Full Text PDFBiomimetics (Basel)
November 2024
School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane 4000, Australia.
Anthocyanin is an important flavonoid with antioxidant, anticancer, and anti-inflammatory properties. This research investigates the anthocyanin content of Cavendish banana inflorescence, a by-product often discarded as agricultural waste. The study employs two drying methods, namely oven-drying and freeze-drying, followed by accelerated solvent extraction using acidified water and methanol.
View Article and Find Full Text PDFMolecules
October 2024
Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Traás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal.
Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance.
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