Effect of the antioxidant resveratrol on photosensitixed process

GASPAR TOSATO, MAIRA; NEYRA RECKY, JAEL; MIÑAN, ALEJANDRO; FERNÁNDEZ LORENZ DE MELE, MÓNICA; THOMAS, ANDRÉS H.; DANTOLA, MARIA LAURA; LORENTE, CAROLINA

Tampa, Florida

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

American Society for Photobiology

Resveratrol(trans-3,5,4′-trihydroxy-stilbene;RSV)is a natural compound,1which has been characterized as an efficient antioxidant.2 Sincereactive species are always involved in photosensitized processes, includingPhotodynamic Inactivation (PDI) of microorganisms, the presence of antioxidantsmay prevent the oxidative damage. In consequence, the capacity of RSVto avoidthe oxidation of biomolecules or elimination of microorganisms during theseprocesses by RSV was evaluated.Photosensitizing processes of biomoleculesPterin (Ptr) is anatural compound that under UV-A radiationis photoactive,3 and photoinducesthe degradationofbiomolecules via both Type I and Type II photosensitized oxidations.4,5,6In this work, the antioxidant capacityof RSV during Ptr photosensitized oxidation of 2´deoxyguanosine-5´monophospate (dGMP),as a model photosensitized reaction.7Results obtained havedemonstrated that RSV efficientlyprevents the photodegradation of dGMP.Photodynamicinactivation of microorganismsThe elimination of planktonicStaphyloccocus aureus during PDItherapy (visible radiation and methylene blue) was evaluated in the presence ofRSV. Results show that the antimicrobial efficiency of the treatment issignificantly diminished in the presence of RSV, improving bacteria survival.8 1-Cucciolla V. et al, Cell Cycle 6, 2495, 20072-Quideau S.et al, Angew. Chem. Int. Ed. 50, 586,20113-Lorente C.et. al, Acc. Chem. Res. 39, 395, 20064-Dantola M. L. et al, Pteridines 28, 105, 20175-Serrano M.et al, ChemPhysChem 16, 2244, 20156-Thomas A. H.et al, Biochimica et Biophysica Acta 1858, 139, 20167-Petroselli G.et al, J. Am. Chem. Soc. 130, 3001, 2008