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doc14409 PostersCraycroftfin.pdf
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"text": "De'Anna Craycroft*, Jeremiah D. Lowe, Kirk W. Pomper, and Sheri B. Crabtree,\nLand Grant Program, Kentucky State University, Atwood Research Facility,\nFrankfort, KY 40601-2355"
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"text": "•The North American pawpaw [Asimina triloba (L.) Dunal] is a tree fruit that is native to Kentucky which contains\nAnnonaceous acetogenins in the twigs and ripe fruit (Pomper and Layne, 2005; Pomper et al., 2007).\n•Annonaceous acetogenins are a large class of unique structurally homogenous polyketide (C32 or C34 fatty acid) compounds found in the Annonaceae family (McLaughlin, 2008).\n•These compounds are potent inhibitors of mitochondrial (complex I) as well as cytoplasmic (anaerobic) production of adenosine triphosphate (ATP) and related nucleotides (McLaughlin, 2008).\n•The acetogenins have antitumor, pesticidal, antimalarial, antiviral, and antimicrobial activity, suggesting many potentially useful applications.\n•There has been a concern that these acetogenin compounds may not be stable with heating above 50○C; heating of extracts with sugars from the fruit could also lead to problems of caramelization.\n•Our working hypothesis was that heating pawpaw fruit extracts above 50○C will reduce acetogenin activity in the extracts.\n•Brine shrimp mortality can be used to assess the activity of pharmaceutical compounds and can be used to assess acetogenin activity (Ratnayake et al., 1993).",
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"text": "•Ripe pawpaw pulp from the pawpaw cultivar Shenandoah was extracted with either Protocol A using 95% ethanol or Protocol B using 95% ethanol followed by a long enrichment protocol to increase acetogenin concentration and reduce sugar content; thereby reducing caramelization."
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"text": "•In Protocol A, 10 g of thawed pulp was extracted with 25 mL of 95% ethanol and filtered to remove solids. In Protocol B, 10 g of thawed pawpaw pulp was extracted with 25 mL of 95% ethanol and filtered. Then the pulp extract was re-extracted with distilled water and chloroform, the water removed, and the chloroform dried down. Then 20 mL each of methanol and hexane was added to the tubes, the hexane layer was removed, and the methanol evaporated. The total mg of extract obtained was then determined and resuspended in methanol."
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"text": "•Following quantification a 2.5 mg/ml solution was made using 95% ethanol, and extract added to dram vials to correspond to 0, 1, 5, 10, and 50 parts per million (ppm)."
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"text": "•After the ethanol was evaporated, ten brine shrimp larvae, taken 48 h after initiation of hatching in artificial sea water, were added to each vial, and the final volume of each vial was adjusted to 5 ml using the artificial sea water."
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"text": "After 24 h, survivors were counted and standard deviation was measured from three replicate extracts (Ratnayake et al., 1993) (Figure 1).",
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"text": "•LC_{50} (ppm) values were computed using probit regression analysis and log10 transformation for extract concentration using the statistical software SPSS (SPSS Inc, Chicago)."
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"embedded_text": "A.\nB.\nA.\nB.\nC.\nD.\nFigure 1. A) The author (DeAnna Craycroft) adding extract\nsolution and brine shrimp to vials. B) Frozen pawpaw fruit pulp.\nC) Brine shrimp larvae as seen in petri dish under microscope.\nD) Chemical structure of the acetogenin Asimicin.\nHeating 16 Hours Heating 96 Hours\nEnriched extract Enriched extract\nTemperature LC 50 Conf Interval Temperature LC 50 Conf Interval\n30 C 0.470 0.246 0.721 30 C 0.394 0.123 0.718\n65 C 0.528 - - 65 C 0.351 - -\n100 C 0.788 0.351 1.49 100 C 0.751 0.73 1.786\nEthanol extract Ethanol extract\nTemperature LC 50 Conf Interval Temperature LC 50 Conf Interval\n30 C 16.374 - - 30 C 5.700 - -\n65 C 39.554 13.01 23022 65 C 6.945 - -\n100 C 56.501 14.31 9244671 100 C 12.933 11.009 16382"
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"text": "Table 1. The effect of heating pawpaw fruit extracts on extract biological activity as measured using the brine shrimp assay."
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"text": "McLaughlin, J.L. 2008. Paw Paw and Cancer: Annonaceous Acetogenins from Discovery to Commercial Products. Journal of Natural Products, 71:1311-1321.",
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"text": "Pomper, K.W., J. D. Lowe, S.B. Crabtree, and W. H. Keller. 2007. Assessment of Annonaceous Acetogenin Activity in Pawpaw (Asimina triloba) Fruit. HortScience 42:939.",
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"text": "Pomper, K.W. and D.R. Layne. 2005. The North American pawpaw: botany and horticulture. Hort. Rev. 31:351-384.",
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"text": "Ratnayake, S., J.K. Rupprecht, W.M. Potter, and J.L. McLaughlin. 1993. Evaluation of the pawpaw tree, Asimina triloba (Annonaceae), as a commercial source of the pesticidal annonaceous acetogenins. p. 644-648. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.",
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"text": "Figure 1. A) The author (DeAnna Craycroft) adding extract solution and brine shrimp to vials. B) Frozen pawpaw fruit pulp. C) Brine shrimp larvae as seen in petri dish under microscope. D) Chemical structure of the acetogenin Asimicin.",
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