Antioxidant Protection by Resveratrol during Photosensitizing Processes

JAEL NEYRA RECKY; MAIRA GASPAR TOSATO; ALEJANDRO MIÑÁN; PATRICIA SCHILARDI; MÓNICA FERNÁNDEZ LORENZO DE MELE; ANDRÉS H THOMAS; M. LAURA DÁNTOLA; CAROLINA LORENTE

Congreso; American Society for Photobiology, ASP 2018 Biennial Meeting; 2018

Resveratrol (RSV) is a natural compound,1 which has been characterized as an efficient antioxidant.2 Since reactive species are produce during every photosensitizing process, including Photodynamic Inactivation (PDI), the presence of antioxidants may prevent the oxidative damage. In consequence, the capacity to avoid the oxidation of biomolecules or elimination of microorganisms during these processes by RSV was evaluated. Photosensitizing processesPterin (Ptr) is a natural compound that under UV-A radiation, is photoactive,3 and participates in the degradation of biomolecules in both Type I and Type II photosensitized oxidations.4,5,6 In this work, the antioxidant capacity of RSV during Ptr photosensitized reaction was evaluated. Results obtained have demonstrated that RSV prevents partially the degradation of biomolecules such as tryptophan, tyrosine and 2´deoxyguanosine-5´monophospate.Photodynamic inactivationThe elimination of planktonic Staphyloccocus aureus during PDI therapy (visible radiation and methylene blue) was evaluated in the presence of RSV. Results show that the antimicrobial capacity is significantly diminished in the presence of RSV, improving bacteria survival. 1-Cucciolla et al, Cell Cycle 6, 2495, 20072-Quideau et al, Angew. Chem. Int. Ed. 50, 586, 20113-C. Lorente et. al, Acc. Chem. Res. 39, 395, 20064-Dantola et al, Pteridines 28, 105, 20175-Serrano et al, ChemPhysChem 16, 2244, 20156-Thomas et al, Biochimica et Biophysica Acta 1858, 139, 2016