Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation
Por:
Dueñas-Deyá A., González-Anduaga G.M., Medina-Torres L., Balderas-López J.L., Sandoval-Flores S.D., Gutiérrez-Rodelo C., Manero O., Navarrete A.
Publicada:
1 ene 2025
Resumen:
Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. Quararibea funebris, a Mexican plant used to prepare the pre-Hispanic drink "tejate", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of Quararibea funebris flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G' and G?) within the temperature range of 15–45 °C. At low concentrations (< 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G?), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at = 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of Quararibea funebris, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry. © 2025 The Authors
Filiaciones:
Dueñas-Deyá A.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
González-Anduaga G.M.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
Medina-Torres L.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
Balderas-López J.L.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
Sandoval-Flores S.D.:
Escuela de Ciencias de la Salud, Universidad del Valle de México, Campus Coyoacán, Calzada de Tlalpan 3016/3058, Coapa, Ex-Hacienda Coapa, Coyoacán, Ciudad de México, 04980, Mexico
Gutiérrez-Rodelo C.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
Manero O.:
Instituto de Investigaciones en Materiales. Universidad Nacional Autónoma de México (UNAM), Circuito de la investigación científica S/N, Ciudad de México, 04510, Mexico
Navarrete A.:
Departamento de Farmacia, Facultad de Química. Universidad Nacional Autónoma de México (UNAM). Coyoacán, Ciudad de México, 04510, Mexico
|