EFECTO DE LA PIPERINA EN LA MODULACIÓN DE LA CICATRIZACIÓN DE HERIDAS CUTÁNEAS Y COMO AGENTE ANTIMICROBIANO IN VIVO: UNA REVISIÓN SISTEMÁTICA DE ESTUDIOS PRECLÍNICOS
Resumen
Analizar la acción cicatrizante y antimicrobiana de la piperina en heridas cutáneas inducidas en roedores. Se trata de una revisión sistemática, realizada en Medline (a través de PubMed), Embase, Science Direct y Web of Science. Se utilizaron los descriptores: piperina, cicatrización de heridas, heridas, lesiones, herida quirúrgica, herida cutánea, antimicrobiano, agente antibacteriano, agente antifúngico, antibacteriano y antifúngico, combinados con los operadores booleanos AND y OR. Sin restricciones en cuanto al idioma o la fecha de publicación. La búsqueda dio como resultado 5618 registros, de los cuales tres estudios fueron elegibles para la síntesis cualitativa. En heridas infectadas con Staphylococcus aureus, el uso de hidrogel en microemulsión con piperina demostró una retracción del 75,33 % en el décimo día de tratamiento, acompañada de una reducción de las unidades formadoras de colonias, la preservación de la arquitectura tisular y la disminución del infiltrado inflamatorio. En el modelo de queratitis por Aspergillus fumigatus, la aplicación de colirio de piperina demostró ser segura y redujo las puntuaciones clínicas de la infección corneal, la carga fúngica y los marcadores de piroptosis. En heridas por escisión, el gel de Aloe vera combinado con piperina alcanzó una retracción del 80,46 % en el decimocuarto día del experimento, un efecto comparable al de la sulfadiazina. Las pruebas indican el potencial de la piperina en el tratamiento de heridas cutáneas y como agente antimicrobiano. Sin embargo, las limitaciones en la consistencia y la cantidad de los estudios requieren investigaciones adicionales para confirmar su eficacia y seguridad clínica.
Biografía del autor/a
Graduated in Biological Sciences from the State University of Piauí (UESPI), Master's Degree in Health Biotechnology (UFCE), PhD candidate in the Graduate Program in Biotechnology (RENORBIO) – Federal University of Piauí, Teresina, Piauí, Brazil.
Nutritionist from the Federal University of Piauí (UFPI/CSHNB), PhD candidate in the Graduate Program in Biotechnology (RENORBIO) – Federal University of Piauí, Teresina, Piauí, Brazil.
Graduated in Nutrition from UFPI, Master in Health Sciences from UFPI, PhD student in the Graduate Program in Food and Nutrition (PPGAN) - Federal University of Piauí, Teresina, Piauí, Brazil.
Bachelor's degree in Chemistry from the Federal University of Piauí, Master's degree in Chemistry from the Federal University of Piauí, PhD in Biotechnology (RENORBIO), professor at UniFacid – Wyden University Centre, Teresina, Piauí, Brazil.
Technologist in Systems Analysis and Development from the Federal Institute of Piauí (IFPI), Doctor in Intellectual Property Science from the Federal University of Sergipe and master in Technologies and Management in Distance Education from the Federal Rural University of Pernambuco – UFRPE, Federal Institute of Piauí, Teresina, Piauí, Brazil.
Bachelor's degree in Chemical Engineering from the Federal University of Ceará, Master's degree in Chemistry from the University of São Paulo and PhD in Chemistry from the University of São Paulo, Department of Chemistry, Center for Natural Sciences, Federal University of Piauí, Teresina, Brazil.
Bachelor's degree in Veterinary Medicine from the Federal University of Piauí, Master's in Bioengineering from the University of Vale do Paraíba - UNIVAP and PhD in Biomedical Engineering from the University of Vale do Paraíba – UNIVAP, Center for Research in Biotechnology and Biodiversity, State University of Piauí, Teresina, Brazil.
Graduated in Nutrition, Master's degree in Physiology from the Federal University of Pernambuco, PhD in Biological Sciences from the Federal University of Pernambuco, Postdoctoral degree in Nutrition. Department of Biophysics and Physiology, Health Sciences Center, Federal University of Piauí, Teresina, Piauí, Brazil.
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