ABSTRACT
Plant-based drugs are regarded promising recently. Scrophularia has been shown various biological activities such as antimicrobial, antitumor and anti-inflammatory properties. According to pervious researches, bacteria are becoming resistant to some kinds of antibiotics, so it is prominent to find more reliable sources against them. Here Staphylococcus aureus as a common type of Gram- positive bacteria has been chosen for this in vitro study. After culturing this bacterium, it was treated with various dosages of Scrophularia striata seed aqueous extract and tetracycline, and then its antibacterial effect was assessed by spectrophotometery method based on bacteria population alteration after 24h incubation. In order to investigate probable side effects of the seed extract its effect on human fibroblast cells has been studied. MTT assay was applied for cell survival determination of human fibroblast cells after 24h. Findings indicate that bacterial population has been declined between 1 to 20 micro g mL-1 dosages of the extract, which 5 micro g mL-1 is the most effective dosage without containing any cytotoxic effect on human fibroblast cells. In fact extract not only has no antiproliferation properties but also has evoked cell profileration, so it can be consider as a cell growth factor. Tetracycline, on the contrary, showed its potent impact merely in highest dosages with noticeable side effects. It can be concluded that, Scrophularia striata could be possibly a promising antibiotic which shows significant antibacterial properties, and with lesser side effects
ABSTRACT
Fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. Recently, the worldwide researches related to fruity teas have been considerably developed. In this work, effects of fruit type [apple, quince and pear] and brewing time [10 or 20 min] on some nutritional properties [Mg, Fe and Ca contents, sugars and protein percent] as well as on the sensory attributes of final products were investigated. No chemical preservative, flavoring gents and colorants were added for preparation of the samples. At the end of 10 min brewing, the highest extraction rates of Mg and protein, Fe and sugars, and Ca were observed for pear, apple, and quince, respectively. At the end of 20 min brewing, the greatest extraction rates of Mg and protein, sugars, and Ca were related to the pear, apple, and quince, respectively. Increasing the time of brewing up to 10 min although did not noticeably affect the extraction rate of nutrients from dried fruits [especially for protein content], significantly influence the sensory characteristics [flavor and color] of final products; so that those prepared by 20 min brewing had higher acceptability. Among the fruity teas produced by 20 min brewing, apple had the best sensory acceptability from flavor and color points of view. After that, pear tea from taste and quince tea from color standpoints were realized as the best samples