Dados do Trabalho

Título

NEUROPROTECTIVE EFFECT OF “CHIMARRÃO” ON CHLORPYRIFOS-INDUCED NEUROINFLAMMATION

Introdução

Chlorpyrifos (CPF), an organophosphate pesticide widely used around the world, has been described to promote an inflammatory state in central nervous cells. Once the neuroinflammation is considered as a key to the development of neurodegenerative diseases, its important to find strategies to attenuate the inflammatory response. “Chimarrão” is a traditional yerba mate (Ilex paraguariensis) beverage prepared through a partial infusion with hot water. This beverage is widely consumed by the South America populations and that are reported to present antiinflammatory and antioxidant properties. Thus, the aim of this study was to evaluate the potential protective effect of the chimarrão beverage against the neuroinflammatory effects triggered by CPF pesticide.

Material e Métodos

Chimarrão beverage was prepared mimicking the way it is usually consumed; for this, a medium-sized container named “cuia” was used, with yerba mate poder was filled with water (80 ºC ± 2 ºC) and kept in partial infusion for 1 minute. After, the chimarrão aqueous extract was vacuum-suctioned, and the process was repeated for 30 times. Non-activated and CPF-activated (3 µg/mL) BV-2 microglial cells were exposed to different concentrations of chimarrão extract (1 – 100 µg/mL). Cell proliferation was measured by MTT (3-(4,5-Dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide) assay. Nitric oxide production was evaluated throught the Griess reagent. Also, in order to investigate whether CPF and chimarrão extract could be triggering on inflammatory markers in BV-2 cells, genes expression was carried out by real-time quantitative polymerase chain reaction (RT-qPCR).

Resultados e Discussão

Chimarrão extract was able to reduce the cell proliferation (5 and 10 µg/mL, p < 0.05) and the nitric oxide production (5 and 10 µg/mL, p < 0.0001) triggered by the CPF pesticide. Also, the chimarrão beverage exposure downregulated pro-inflammatory cytokine genes (IL-1β and TNF-α) and upregulated anti-inflammatory cytokine gene (IL-10).

Conclusão

Evidence support that chimarrão anti-inflammatory activity is mainly due to its bioactive compounds, as caffeic acid and chlorogenic acid. The results suggested that chimarrão beverage could attenuate the CPF-triggered neuroinflammatory response on microglial cells, playing an important role on prevention of neurodenerative diseases induced by pesticide exposure.