ABSTRACT
The aqueous, ethanolic and methanolic extracts of garlic at different concentration were tested against two new strains of Bacillus species isolated from poultry farm. Among all the extracts of garlic tested, the ethanolic extracts showed increased inhibitory effect with maximum zone of inhibition of 21 mm against Bacillus licheniformis strain BIHPUR 0104. The aqueous extracts were more effective compared to methanolic extracts against Bacillus subtilis strain AK but methanolic extracts were showing more inhibitory effect than aqueous extracts against Bacillus licheniformis strain BIHPUR 0104. The ethanolic and methanolic extracts of garlic were active even at low concentration (5%) against Bacillus licheniformis strain BIHPUR 0104. Active compounds of garlic ethanol extracts were separated by Thin layer chromatography using Butanol:Ethanol (9:1 and 1:1) as eluting solvent and Rf values were calculated of the spots obtained. These results suggest that garlic is a potential spice to control pathogenic bacterial strain.
ABSTRACT
Sickle cell anaemia (SCA) is characterized with sever anaemia and vasoocclussive episodes. Nitric Oxide (NO) a potential vasodilator, synthesized from various cells including endothelial cell. However SCA is associated with endothelial dysfunction, a measure cognitive factor for pulmonary hypertension (PH) and vasoocclussive crisis. The present study was attempted to evaluate level of serum NO and plasma antioxidant vitamins A, E and C in homozygous (n=30) and heterozygous (n=30) sickle cell patients and compared with age and sex matched healthy controls (n=30). We found, significantly (P<0.0001) elevated level of serum NO and significantly (P<0.0001) depleted antioxidant vitamins in homozygous and heterozygous sickle cell patients compared to healthy controls. Our study reveals that oxidative stress may be a responsible factor for the reduced bioavailability of NO which can impair the vasodilation in sickle cell patients.