Effect of the Antioxidant Resveratrol on Photosensitized Processes

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

Tampa Bay, Florida

Congreso; Biennial Meeting American Society for Photobiology; 2018

American Society for Photobiology

Resveratrol (trans-3,5,4-trihydroxy-stilbene; RSV) is a natural compound, which has been characterized as an efficient antioxidant.Since reactive species are always involved in photosensitized processes, including Photodynamic Inactivation (PDI) of microorganisms, the presence of antioxidants may prevent the oxidative damage. In consequence, the capacity of RSV to avoid the oxidation of biomolecules or elimination of microorganisms during these processes by RSV was evaluated. Photosensitizing processes of biomolecules Pterin (Ptr) is a natural compound that under UV-A radiation is photoactive, and photoinduces the degradation of biomolecules via both Type I and Type II photosensitized oxidations. In this work, the antioxidant capacity of RSV during Ptr photosensitized oxidation of 2´deoxyguanosine- 5´monophospate (dGMP), as a model photosensitized reaction.7 Results obtained have demonstrated that RSV efficiently prevents the photodegradation of dGMP. Photodynamic inactivation of microorganisms The 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 efficiency of the treatment is significantly diminished in the presence of RSV, improving bacteria survival