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Myorelaxant action of the Dysphania ambrosioides (L.) Mosyakin & Clemants essential oil and its major constituent α-terpinene in isolated rat trachea
- Source :
- Food Chemistry. 325:126923
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- This study aimed to investigate the myorelaxant action of the Dysphania ambrosioides essential oil (EODa) and its major constituent α-terpinene on tracheal smooth muscle isolated from rats. In tracheal smooth muscle ex vivo, in organ baths, isometric contractions recordings were done in order to evaluated the effect of EODa (1–1000 μg/mL) and α-terpinene (1–3000 μg/mL) on the following parameters: basal tone, contractions evoked by potassium (KCl 60 mM), acetylcholine (ACh 10 μM) or serotonin (5-HT 10 μM). The EODa and its major constituent α-terpinene, did not statistically alter basal tone; however, they induced myorelaxant effects on top of contractions induced by KCl, ACh and 5-HT. EODa and α-terpinene also inhibited the contractions induced by barium in presence of High [K+] (80 mM). The data suggest that the relaxation induced by these agents is caused by the inhibition of L-type VGCC, inhibiting the inward Ca2+ current through these channels, but does not exclude the possibility of participation of other mechanisms. Results from this study also suggest the EODa, due to their efficacy on relaxation of the respiratory tract, posses a therapeutic potential as a antispasmodic agent for respiratory tract.
- Subjects :
- Dysphania ambrosioides
biology
Chemistry
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Isometric exercise
Pharmacology
biology.organism_classification
040401 food science
01 natural sciences
Antispasmodic Agent
0104 chemical sciences
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
medicine.anatomical_structure
medicine
Serotonin
Terpinene
Acetylcholine
Ex vivo
Food Science
medicine.drug
Respiratory tract
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 325
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....157cfb7c88b69e29ecbba9bcd9680537
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.126923