Pitaya Juice Research Articles

Phytochemicals and Functional Properties of Pitaya Juice Powders.

Crassulacean acid metabolism plants, such as Stenocereus spp., are climate warming-resilient crops used as food and for by-products elaboration in arid and semi-arid agroecosystems. A few studies on secondary metabolites have been conducted in pitayo fruit (PF), but there are no reports of these compounds in juice powders (JP) with (JPS) or without seeds (JPWS). This study was devoted to characterizing the juice powders (JPS and JPWS) of five pitayas with different flesh colors with regard to some phytochemical and functional attributes. The study was conducted with a completely random design with factorial arrangement in treatments (PF × JP). Differences among pitayas were related to peel and flesh color attributes. Except for soluble dietary fiber, the remainder of the non-digestible carbohydrates were greater in JPS than in JPWS of all pitayas. Phenols and flavonoids were found to be the highest in the JPWS of all pitayas, whereas total saponins were the highest in JPS of the 'Pink' pitaya. The JPWS of the 'Yellow' and 'Reddish-Purple' pitayas had the highest content of betaxanthins and indicaxanthins, respectively. Antioxidant capacity was the highest in JPS of 'Reddish-Purple' and 'Pink' pitayas. Except for some phenolic compounds, the study suggests that pitayas' JPS would benefit human health when freshly consumed or as elaborated by-products.

Microencapsulation of pitaya juice (Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents

Microencapsulation of pitaya juice (Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents

Vasorelaxant Effect and Blood Pressure Reduction Potential of Pitaya Juice Concentrate (Stenocereus huastecorum) Associated with Calcium Channel Blockade.

Arterial hypertension is a highly prevalent chronic disease worldwide, with several etiologies and treatments that may eventually have side effects or result in patients developing tolerance. There is growing interest in traditional medicine and functional foods to isolate biomolecules that could be useful as coadjuvants for treating several aliments. Pitaya, a desert fruit endemic in Mexico, is a rich source of bioactive molecules (betalains and phenolic compounds). In this work, the vasorelaxation properties of pitaya juice concentrate and fraction one were investigated using aortic and mesenteric rings from rats. The incubation of rings with pitaya juice concentrate or fraction one induced significant vasorelaxation, independent of the endothelium, and showed resistance to potassium channel blockers. This vasorelaxation was associated with the transmembrane influx of extracellular calcium through the vascular smooth muscle cells, with an inhibitory effect on the voltage-dependent calcium channel currents. Also, 400 mg/mL of pitaya juice concentrate in spontaneous hypertensive rats reduced their blood pressure for 48 h. Phytochemical analyses showed that the primary compounds in F1 were glycosidic in nature, and could be a complex mixture of disaccharides, dimeric disaccharides, or even tetrasaccharides. The glycosidic compounds found in F1 primarily contributed to vasodilatation, establishing a voltage-dependent calcium channel inhibition as a possible molecular target.

Pitaya Juice Consumption Protects against Oxidative Damage Induced by Aflatoxin B1.

Mycotoxins are toxic fungal metabolites and are responsible for contaminating several foods. The intake of foods contaminated by these substances is related to hepatotoxicity and carcinogenic effects, possibly due to increasing oxidative stress. The current study evaluated Pitaya fruit juice's antioxidant effects on oxidative damage aflatoxin B1 (AFB1)-induced. Rats received 1.5 mL of Pitaya juice via gavage (for 30 days), and on the 31st day, they received AFB1 (250 µg/kg, via gavage). Forty-eight hours after the AFB1 dose, rats were euthanized for dosages of alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP); dosage of oxidative markers (thiobarbituric acid reactive species (TBARS), reactive species (RS)) and antioxidant defenses (catalase (CAT), superoxide dismutase (SOD), Glutathione S-transferase (GST) activities and Glutathione (GSH)) levels in the liver; and detection of Heat shock protein 70 (Hsp-70) and nuclear factor- erythroid 2-related factor 2 (Nrf2) immunocontent in the liver. Our results indicated that the Pitaya juice reduced ALP activity. Further, rats exposed to AFB1 experienced liver damage due to the increase in TBARS, RS, and Hsp-70 and the reduction in CAT, GSH, and Nrf2. Pitaya juice could, however, protect against these damages. Finally, these results indicated that pre-treatment with Pitaya juice was effective against the oxidative damage induced. However, other aspects may be elucidated in the future to discover more targets of its action against mycotoxicosis.

Fabrication of cinnamaldehyde-entrapped ethosome nanoparticles as antimicrobial agent

The aim of this work was to improve the stability and antimicrobial effects of cinnamaldehyde (CA) through the fabrication of ethosomal nanoparticles (CALG-ENPs). Novel formulated CALG-ENPs with a mean size of 103.5 nm and a CA loading of 32.62 mg/g ethosome were obtained with 0.79% CA, 2% lecithin, and 25% ethanol. CALG-ENPs exhibited satisfactory dispersion stability at 4 °C for 25 days under low pHs (>4). The nanoparticles also showed sustained-release effects at 20 °C and 37 °C, in which the retaining amounts of CA were 76.73% and 75.42% after 24 h, respectively, which were remarkably higher than those of free CA (25.68% and 21.12%, respectively). CALG-ENPs exhibited greater antimicrobial activity with a minimum inhibitory concentration and minimum fungicidal concentration of 106.8 and 124.6 μg/mL for Colletotrichum musae, respectively, which were considerably lower than those of free CA (160.2 and 180.0 μg/mL). The fresh-keeping effects of pitaya juice showed 100% inhibition in microbial contamination and effectively avoided oxidation and fading after 14 days. This study indicates that nanoethosome considerably potentiates the antimicrobial efficacy of CA, providing a promising potential for food applications.

Characterization of Juice Extracted from Ultrasonic-Treated Red Pitaya Flesh

Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The fruit is savored either through its processed products or raw consumption. This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The red pitaya flesh was cut into cubes and subjected to different durations (20, 40, and 60 min) of ultrasonic treatment. The total soluble solids, pH, and titratable acidity of the juice were unaffected by pretreatment durations. Compared with the non-ultrasonic pretreated sample, the levels of organic acids, phenolics, and anthocyanins in red pitaya juice increased (p < 0.05) following 60 min of ultrasonic pretreatment. The duration of sonication pretreatment influenced the antioxidant activity of red pitaya juice. This pilot study shows that pretreatment of the red pitaya flesh using ultrasound enhances the quality of its juice.

Vasoactive effects associated with calcium channel blockade through a pitaya juice concentrate (Stenocereus huastecorum): Identification of compounds bioactive.

Vasoactive effects associated with calcium channel blockade through a pitaya juice concentrate (Stenocereus huastecorum): Identification of compounds bioactive.

Vasoactive Effect Associated With Calcium Channel Blockade Through a Pitaya Juice Concentrate (Stenocereus Huastecorum): Identification of Bioactive Compounds.

ObjectivesThe aim is to evaluate the vasodilator effect of pitaya juice concentrate (PJC) in isolated rat aortic rings and to identify the responsible vasoactive compounds, as well as their mechanism of action. MethodsThe juice was obtained from S. huastecorum fruit. First, the fruit juice was centrifuged to obtain 1200 mL of PJC, 600 mL were frozen until use and 600 mL were lyophilized (LyPJC). LyPJC was fractionated by reverse phase chromatography. he profiling of the LyPJC was analyzed by HPLC-PAD and nuclear magnetic resonance (NMR). The vasoactive effect of PJC was evaluated in rings with (n = 5) and without endothelium (n = 5), pre-contracted with 10 mM phenylephrine (Phe). Next, 40 mg/mL of LyPJC was added, during 30 min. In separate experiments, the effect of 20 mM of tetraethylammonium ion (TEA, potassium channel blocker), or 200 nM of nifedipine (Nph, calcium channel blocker) was tested. Furthermore, the LyPJC fractions were evaluated in thoracic aorta rings and by patch clamp technique. ResultsThe profiling of LyPJC by HPLC-PAD showed 16 types of betalains and 31 types of phenolic compounds. The NRM showed a type of betalain as the main compound of PJC. The LyPJC administration exhibited 4-fold greater vasodilation effect versus physiological solution (54.3% ± 14.1 vs 6.7% ± 3.7), endothelium independent. The TEA did not modify the vasodilator effect of LyPJC in rings. However, with Nph, the vasodilator effect was blocked. Finally, the 8 fractions obtained from LyPJC were evaluated in rings, only the first fraction (H2O: HOAc 1% without methanol) showed a vasodilatory effect. Patch clamp experiments showed that the LyPJC first fraction relaxing effect may be the result of its inhibitory effect on L-type calcium channels. ConclusionsPJC contains betalains and phenolic compounds, with a vasodilatory effect associated with calcium channel blockade in isolated rat aortic rings. The first fraction will be purified and analyzed by mass spectrometry and the exact compound will be determined. Funding SourcesConsejo Nacional de Ciencia y Tecnología (CONACYT- FORDECYT 296,354)-Instituto Potosino de Investigación Científica y Tecnológica A.C. (IPICYT).

Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and a frontier goal prompted by current consumers demand of health promoting foods, in particular from those with dietary restrictions related to dairy products. This study aimed to evaluate the survival of two commercially available probiotic strains, Lactobacillus rhamnosus LGG® and Lactobacillus paracasei (Lactobacillus casei 431), in a commercial sterile purple pitaya juice during storage at 5 °C. Additionally, the prebiotic effect of inulin (6.25 mg/ml) on the survival of L. rhamnosus, the most promising strain, was assessed. Physicochemical parameters such as betalain and soluble solids contents, pH, and color were also monitored during storage. Populations of L. rhamnosus and L. paracasei decreased from 11 to 7 log CFU/ml after 12 ± 1 and 0.93 ± 0.05 d, respectively. No changes on the individual betalain contents, as well as for total betalain concentrations (28 ± 3 μg/ml) were observed after probiotic inoculation nor during storage for all experimental trials and regardless of the strain evaluated (P < 0.05). Moreover, the addition of inulin did not significantly (P > 0.05) influence the survival kinetics of L. rhamnosus in the juice during storage and the juice color, pH and soluble solids content remained unaffected as well. Purple pitaya juice represents therefore a promising non-dairy food matrix for probiotics delivery.

Stenocereus huastecorum-fruit juice concentrate protects against cisplatin-induced nephrotoxicity by nitric oxide pathway activity and antioxidant and antiapoptotic effects

Cisplatin (CP) is an antineoplastic agent used to treat solid tumors, that has high nephrotoxicity caused by physiologic, hemodynamic, and biochemical alterations. Some studies have shown that naturally derived bioactive compounds in CP-induced nephrotoxicity reduce the side effects of this antineoplastic drug. Pitaya is an endemic fruit from Mexico with a high bioactive compound content, including betalains and phenolic compounds, with reports of antioxidant and anti-inflammatory properties. In this study, the aim was to establish the effect of a pitaya juice concentrate (PJC) on CP-induced nephrotoxicity in Wistar male rats through the identification of metabolites, determination of its chemical composition and antioxidant activity, and evaluation of the protective effect of a PJC on CP-induced nephrotoxicity in rats. The PJC showed a high content of betanins with antioxidant activity by an oxygen radical absorbance capacity assay (1299.6 ± 2.80 Trolox equivalents/g). PJC was administered daily (400 mg day−1, p. o.) for 3 days before CP administration until the end of the experiment. On day four, rats were administered a single injection of CP (6 mg kg, i.p.-1) and sacrificed 72 h later. We observed that CP provoked renal dysfunction (1.0 ± 0.1 vs. 0.4 ± 0.07 serum creatinine levels), oxidative stress, a decrease in nitrate and nitrite (NO2¯/NO3¯) levels (0.1 ± 0.08 vs. 0.4 ± 0.3) and activation of apoptosis and immune responses in kidney tissue. In addition, CP treatment induced tubular damage threefold. PJC administration prevented renal dysfunction (0.5 ± 0.06 vs. 1.0 ± 0.1), normalized degenerative structural damage prevented the increase in lipoperoxidation levels (0.04 ± 0.01 vs. 0.2 ± 0.1) and reduced the apoptosis index by 2.5 in kidney tissue. However, it did not modify the immune response caused by CP. Furthermore, PJC treatment increased nuclear factor erythroid two related factors two protein levels two times and NO2¯/NO3¯ levels 22 times in kidney tissue, which may play a role in the renoprotective effect. In conclusion, the renoprotective effect of PJC on CP-induced nephrotoxicity was associated with the attenuation of dysfunction, structural damage, apoptosis activation, and oxidative stress and was related to changes in the tumor necrosis factor-alpha and renal nitric oxide (NO) pathways. The changes in the NO pathway may be involved in renal hemodynamics. Pitaya could be used as a functional food and therapeutic coadjuvant during CP treatments due to its high bioactive levels and renoprotective compounds.

Colorimetric visualization and SECM imaging of latent fingerprints on food surfaces

Fingerprints have long been and are still considered to be an important evidence for personal identification in forensic investigations. Food surfaces are commonly encountered at crime scenes, so it is vital to visualize the latent fingerprints deposited on them (LFPs/food). In this work, nitrocellulose (NC) membrane and fruit juice were used to lift and enhance LFPs/food, respectively. First of all, different fruit juices were chosen to develop the LFPs left directly on the NC membrane (direct-LFPs/NC). A high-resolution pattern of the developed fingerprint could appear just in a few seconds with only one step. Furthermore, the LFPs lifted by NC membranes from different food surfaces (lifted-LFPs/food-NC) were developed with pitaya juice to demonstrate the generality of this method. The physical colorimetric images show that this method is well suitable for both the direct-LFPs/NC and the lifted-LFPs/food-NC, which can provide high-resolution level 2 and level 3 features. Moreover, juice-developed LFPs/NC could further be electrochemically imaged by scanning electrochemical microscopy (SECM) with even higher spatial resolution. The dual physical and electrochemical images of LFPs/food have been successfully achieved, which can complement each other to get more accurate fingerprint information. As it is simple, fast, general, safe, cheap, convenient, and sensitive, the developed methodology demonstrates great potential in personal identification related fields.

Identification of Compounds With Vasoactive Properties in a Pitaya Juice Extract (Stenocereus griseus)

Abstract Objectives The objective of this study is to identify the vasoactive compounds present in the pitaya juice extract (PJE) and evaluate its effect using in vivo and in vitro models. Methods First, the pitaya juice was obtained from the fruit of Stenocereus Griseus, centrifuged to obtain PJE. Six hundred mL of PJE was frozen until its use and other 600 mL was lyophilized and stored. The lyophilized PJE was analyzed by HPLC-PAD. The wavelengths for detection in the PAD system were 535 and 480 nm for betalains, and 370 and 280 nm for phenolic compounds. On the other hand, the vasoactive effect of PJE was evaluated in isolated rings of thoracic aortas, with (n = 5) and without endothelium (n = 5), of male Wistar rats (250–350 g) previously contracted with phenylephrine (10 mM to 10 μmol/L), followed by the administration of a concentration of 20 mg/mL of lyophilized PJE and 1 mL physiological solution, as a control (30 min of treatment). Results The profiling of lyophilized PJE by HPLC-PAD showed 16 types of betalains and 31 types of phenolic compounds, which will be analyzed by mass spectrometry. Isolated aortic rings (in presence and absence of the endothelium) administered with PJE showed 8-fold greater vasodilation compared to the control (54.3% ± 14.1 vs 6.7% ± 3.7), suggesting that the compounds present in the PJE may exert a vasodilator effect, of which its action mechanism will be investigated. Conclusions Pitaya juice extract contains vasoactive compounds such as betalains and phenolic compounds, which could be responsible for PJE exerting a vasodilator effect that was observed in assays of isolated rat aortic rings. Funding Sources 1. Consejo Nacional de Ciencia y Tecnología (CONACYT) 2. Instituto Potosino de Investigación Científica y Tecnológica A.C. (IPICYT).

Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage.

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects.

Identification of Compounds with Vasoactive Properties in a Pitaya Juice Extract (Stenocereus griseus)

Identification of Compounds with Vasoactive Properties in a Pitaya Juice Extract (Stenocereus griseus)

Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (Stenocereus spp.) Blend.

Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera–pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.

Isolate Neoscytalidium dimidiatum fungal pathogens from pytaya (Hylocereus undatus) and research controlling by microorganisms

In recent years, Neoscytalidium dimidiatum has caused severe white spot disease in Pytaya, while no effective controls have been taken. In this study, two strains of N. dimidiatum NdGV and NdBT were obtained by isolation on water agar medium containing streptomycin, morphological tests, in vitro and in vivo pathogenical tests, and molecular biology tests by sequencing the genes ITS1 and ITS4. By using dual culture technique on potato-glucose agar medium, 100% of Trichoderma spp., 75% of Bacillus spp. and 20% of Streptomyces spp. were able to antagonize N. dimidiatum. The mean antagonistic effect with N. dimidiatum of Trichoderma spp. was higher than Bacillus spp. and the lowest was Streptomyces spp. 56.8%, 55.3% and 54.3% respectively. Especially 5 strains Trichoderma sp. 8.3.5, 8.3.7, 8.3.14, 8.3.19, and 8.3.20 had antagonistic effects of over 60%. The application potential of the 5 selected Trichoderma strains to control N. dimidiatum disease was further strengthened when their antagonistic effect was relatively stable on Pitaya juice agar medium while all Bacillus sp. and Streptomyces sp. were lost the ability to antagonize. It was noteworthy that four of the five strains of Trichoderma sp. were highly compatible, suggesting further studies are needed to apply their combined potency in enhancing the control of N. dimidiatum NdBT and NdGV on Pitaya.&#x0D;

Evaluation of colour stability of clear red pitaya juice treated by thermosonication

The impact of thermosonication (TS) processing on colour and associated properties of clear red pitaya juice was evaluated. Although a longer treatment duration and higher temperature led to a distinct colour change, the results indicated potential colour protection by TS relative to thermal treatment (83 °C, 1.5 min). Increased in the colour change during TS mainly due to decreasing a* and b* values (p < 0.05). The results of UV–visible spectroscopy, spectrophotometry, and ultra-performance liquid chromatography were consistent with a decrease in a* value, indicating decomposition of betacyanins. Further analysis revealed that the degradation and isomerisation of betanin and phyllocactin were involved in the decomposition of betacyanins by TS primarily, and which was differed with thermal processing. Besides that, an increase in 5-hydroxymethylfurfural and the absorbance at 420 nm following Millard reactions also contributed to colour change. The effective inactivation of polyphenol oxidase, and >92.97% retention of polyphenols in clear red pitaya juice was observed, suggesting that polyphenol oxidase catalysed browning was not a major contributor to colour instable during TS. Overall, results obtained in the current study suggested a potential of colour protection, and bioactive compounds retention capacity of fruit juice by TS.

ALMACENAMIENTO REFRIGERADO DE JUGO DE PITAYA (Stenocereus pruinosus) TRATADO CON ALTAS PRESIONES HIDROSTÁTICAS (APH)

This work focuses on HHP and storage effects on pectin methylesterase (PME) activity, native microflora, and the physicochemical, nutraceutical, and sensory properties of non-acidified pitaya juice. After 550 and 600 MPa treatments for 16 and 12 min, respectively, pitaya juice was stored 60&nbsp;d at 4±1°C. No aerobic mesophiles were found immediately after HHP treatments, and during storage, counts remained below 2 Log10 CFU mL‑1. In HHP‑treated juice, yeast and molds were undetectable and remained so during storage. After HHP treatments and during storage, no changes were observed in total soluble solids (9.8‑10.0 °Bx), luminosity (4.3‑4.4&nbsp;%), and chroma (18.9-20.7). Depending on treatment condition, HHP lowered PME activity by 59-63&nbsp;%. A further reduction reaching 25&nbsp;% was observed after storage. Acidity, phenolic compounds, betalains concentrations, and antioxidant activity were not affected by HHP but a 43, 10, 14, and 5 % decrease, respectively, was observed after 60 d of storage. Finally, sensorial acceptability of juices was not affected by HHP but increased during storage reflecting an increased sweetness perception associated with lower acidity values. HHP is thus a viable alternative to produce non-acidified pitaya juice with a 60‑d refrigerated distribution shelf life.

Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

Abstract The synergistic effect of ozone (24 mg/O3/L/min) and high hydrostatic pressure (HHP, 179–321 MPa) combination was evaluated with regard to individual effects of these over the microbial population in pitaya juice by using a response surface methodology and a repeated measures design with Tukey test. Treatment with 300 MPa/5 min reduced 6.89-log10 and 0.89-log10 CFU/mL of Saccharomyces cerevisiae and Listeria innocua population, respectively; and treatment with 9.6 min of ozonation time reduced 0.47-log10 and 2.51-log10 CFU/mL of S. cerevisiae and L. innocua population respectively; however, L. innocua was reduced 5.1-log10 CFU/mL with exposure to ozone for 7 min followed by 316 MPa/5 min. Likewise, these treatment conditions kept native microbiota of the juice at non-detectable levels and achieved the highest sensory preference (79%) as compared to untreated juice at 30 d (5 ± 2 °C). Ozone-HHP reduced bacterial counts suggesting a microbiologically safe pitaya juice, contrary to what was obtained with individual application of these technologies.

226 - The effect of administrating an extract from pitaya juice rich in betalains on cisplatin induced nephrotoxicity and cellular damage, in vivo and in vitro

Cisplatin (CP) is an antineoplastic that causes hepatotoxicity, ototoxicity and nephrotoxicity partly due to the generation of excessive reactive oxygen species (ROS) and the reduction of antioxidant factors, which cause damage and cellular death. However, Mexican fruits like pitaya have natural compounds with antioxidative properties like polyphenols, pectins, sterols, flavonoids and betalains that could prevent cellular death. The aim of this study is to analyze the effect of an extract of pitaya juice rich in betalains (ePJRB) on nephrotoxicity and cellular damage induced by CP. This extract was obtained by centrifugation and was used in a study in vivo that includes five groups of rats (n=5). One control group (V), four groups receiving CP (6mg/Kg; i.p), and three of them were administered daily 2, 4 y 6 ml of ePJRB by gavage, 3 days previous and 3 days after the application of CP. The levels of creatinine, blood urea nitrogen (BUN), and lipid peroxidation, and the activity of antioxidant enzymes, catalase and glutathione peroxidase, were evaluated. The CP caused renal dysfunction by increasing the creatinine, BUN and lipid peroxidation levels. Nevertheless, these changes were significantly lower in the group that received the ePJRB. In addition, an in vitro study was conducted to evaluate the effect of cellular death by CP in Saccharomyces cerevisiae yeast. Results indicate that the exposition to CP accelerates their cellular death, corroborating the importance for us studying the effect of ePJRB on the cell’s death caused by CP.