Evaluación de la capacidad inhibitoria de la hialuronidasa del extracto hidroalcohólico de Piper umbellatum L

Abstract

The research aimed to evaluate the inhibitory capacity of the hydro alcoholic extract of Santa Maria (Piper umbellatum L.) on bovine hyaluronidase and that present in the venom of some snakes. Its uses are traditional as an anti-inflammatory, anti-fungal, insecticide, anti-venom and also as food. For the study we used the dry leaves, we made the quality control of these and we obtained the hydroalcoholic extract, which was later lyophilized. In the phytochemical screening the presence of alkaloids, phenols, flavonoids, and terpenes was identified; besides, UV spectrophotometry was used for the quantification of phenols and total flavonoids methods, based on the capacity of these metabolites to react to oxidizing agents. The inhibition of hyaluronidase is based on the amount of N-acetylglucosamine produced by sodium hyaluronate. In the hyaluronidase inhibition test, the extract was used at concentrations of 25, 50, 100, 150, 250 and 1000 ppm, a target and control of maximum enzymatic activity. The results were obtained in triplicate, in the inhibition of bovine hyaluronidase an inhibition of 81,7% at 150 ppm was evidenced; while, against cobra (Naja naja) and snake Equis (Bothrops atox) poisons at 250 ppm only 23,754% and 17,765% were inhibited respectively. The difference in the percentage of inhibition may be due to factors such as genetic variability, amount of hyaluronidase and age of the reptiles. It is recommended to study the effect of this plant species on other enzymes that are part of the ofidium venom.