Effect Of Anacardic Acid Research Articles

Antidepressant‐like effect of anacardic acid in mice via the L‐arginine–nitric oxide–serotonergic system

Depression, a multifactorial neuronal disorder with high morbidity/mortality, is associated with psychological, psychosocial, hereditary, and environmental etiologies, where reactive species exert pathophysiological functions. Anacardic acid (AA), a natural compound obtained from cashew nut liquid, has several pharmacological activities, including antioxidant and anticonvulsant. The aim of the present study was to evaluate the antidepressant-like effect of AA and the involvement of serotonergic, noradrenergic, and L-arginine-nitric oxide (NO) in tail suspension and forced swim tests and, more so, to investigate its antioxidant effect in Saccharomyces cerevisiae and in male Swiss mice (n=8). In order to identify the antidepressant mechanisms, AA (10, 25, or 50mg/kg, p.o.) was given 30min before clonidine (2-adrenergic receptor agonist), L-arginine (NO precursor), propranolol (β-adrenergic receptor antagonist), and several other agonists or antagonists used. On the other hand, clonidine, noradrenoreceptor, noradrenaline, and L-arginine were used to identify the antidepressant mechanisms. Results suggest that AA exerts antidepressant-like activity, especially at higher doses, possibly by inhibiting serotonin and 5HT-1A reuptake receptors and by inhibiting NO synthetase and guanylyl cyclase enzymes. Additionally, AA exhibited antioxidant effect in S.cerevisiae. This antioxidant capacity may be linked to its antidepressant-like effect but does not interact with α- and β-adrenoceptor receptors. In conclusion, AA may be used as a promising agent to treat depression, especially which arises from oxidative stress.

Effect of Anacardic Acid against Thiram Induced Tibial Dyschondroplasia in Chickens via Regulation of Wnt4 Expression.

Simple SummaryThis study evaluated the ameliorating effect of anacardic acid (AA) in tibial dyschondroplasia (TD) chickens. Our results showed that AA can increase the feed conversion ratio, improve the weight, length and width of the tibia. AA administration restored the antioxidant parameters significantly (p < 0.05). The gene expression analysis revealed a decrease in wingless-type member 4 (Wnt4) expressions in TD chickens as compared to the control group, while AA treatment up-regulated the Wnt4 expression. The present study demonstrates that the AA plays an important role to prevent the lameness and restore the size of the tibial growth plate of chickens by regulating the expression of Wnt4.Tibial dyschondroplasia (TD) is a tibia bone problem in broilers. Anacardic acid (AA) is a traditional Chinese medicine, which is commonly used to treat arthritis in human. The purpose of the present study is to investigate the effect of AA against TD. A total of 300 day-old poultry birds were equally divided and distributed into three different groups: Control, TD and AA groups. The results showed that the feed conversion ratio was significantly lower in the TD group than control chickens. The tibia bone parameters including weight, length and width were of low quality in TD chickens, while the width of the tibial growth plate was enlarged remarkably. Whereas, in the AA treatment group, the tibia bone parameters showed improvement and tend to return to normal. The antioxidant parameters level of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), total and antioxidant capacity (T-AOC) was significantly decreased, while malondialdehyde (MDA) level was increased significantly in TD affected chickens. AA administration restored the antioxidant parameters significantly. The gene expression revealed a decrease in Wnt4 expression in TD chickens as compared to control chickens, while AA treatment up-regulated the Wnt4 expression. The present study demonstrates that the AA plays an important role to prevent the lameness and restore the size of tibial growth plate of chickens by regulating the expression of Wnt4.

Effect of anacardic acid against echinococcosis through inhibition of VEGF-induced angiogenesis

Echinococcosis is a zoonotic infection caused by cestode species of the genus Echinococcus, with limited treatment options. It is urgent to develop new anti-hydatid agent. In this paper, we reported anacardic acid (AA), a natural product isolated from the Brazilian cashew-nut shell liquid, which presented a high activity against metacestodes of Echinococcus multilocularis (E. multilocularis) and Echinococcus granulosus sensu stricto (E. granulosus s.s.) in vitro and in vivo. AA exerted a better efficacy on E. granulosus s.s. protoscoleces and E. multilocularis metacestodes than that of albendazole (ABZ) and dihydroartemisinin (DHA) in vitro, and an inhibition on the growth of Echinococcus metacestode as effective as ABZ in vivo. Moreover, we also found that one of the mechanisms of AA against Echinococcus could be the suppression of angiogenesis on/in the metacestode mass through inhibiting vascular endothelial growth factor (VEGF)—induced signalling pathways. This work finds that AA is a new promising potential candidate drug for echinococcosis treatment.

Addition of anacardic acid as antioxidants in broiler chicken mortadella

The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

Effect of anacardic acid on oxidative and color stability of spray dried egg yolk

The effect of anacardic acid on lipid stability and coloration of spray dried yolks was evaluated. The yolks were added to antioxidants, according to the treatments: no added antioxidant, with 100 mg/kg butylated hydroxytoluene and with 50, 100, 150 and 200 mg/kg anacardic acid. The yolks was dehydrated according to the following conditions: inlet temperature of drying air (130 °C), feed flow rate of yolk (0.5 L/h) flow of hot air (3,5 m3/min) and pressurized air flow (30 L/min). After drying, yolks were stored for 180 days, and the analysis of lipid oxidation and color performed each 45 days. In regression analysis to assess anacardic acid-dose effect, there was a linear decrease in lipid oxidation in all storage periods with the increased acid dose. According to the means test, at 0, 90, 135 and 180 days, the concentrations of 150 and 200 mg/kg anacardic acid were more effective in retarding the lipid oxidation. The anacardic acid inclusion provided higher yellowness in the yolks, which decreased linearly with storage. Thus, the dose of 150 mg/kg anacardic acid had the best results among treatments studied to prevent the damage of lipid oxidation in the yolk, favoring the coloring.

EFFICIENCY OF ANACARDIC ACID AS PRESERVATIVE IN TOMATO PRODUCTS

ABSTRACT Anacardic acid, 6[8′(Z), 11′(Z),14′-pentadecatrienyl] salicylic acid is the main active principle of Anacardium occidentale (Anacardiceae), the cashew. Cashew nut shell liquid (CNSL) contains approximately 70% anacardic acids, 18% cardol, 5% cardanol, and some other phenols and less polar substances. Because of the presence of anacardic acids, the CNSL exhibits potent antimicrobial activity. In view of this and the potent antimicrobial activity of anacardic acid observed in our previous study, the present study was planned to evaluate the anacardic acid isolated by us in our previous study as a food preservative. The effect of anacardic acid at 0.014% (w/w) was studied in tomato paste and tomato ketchup inoculated with 2 × 104 cfu/g of Staphylococcus aureus, Bacillus subtilis and Escherichia coli and stored at room temperature. Good activity was observed, as no viable growth after 28 days in both the products. Results showed that anacardic acid was active against both gram-positive and gram-negative bacteria. Results of the study indicated that anacardic acid can act as a potential preservative in tomato products and can be considered as an alternative natural preservative over the synthetic preservatives. PRACTICAL APPLICATIONS When safeties of synthetic preservatives are questioned, natural substances of plant origin may appeal to the public. The anacardic acid isolated form cashew nut shell is present in cashew nut, which is being consumed by a number of people as a food material. So it is relatively safe to use as an alternate to the existing synthetic preservatives.