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Minimally processed strawberries have high acceptability but a short shelf life. The application of edible coatings with essential oils may be an alternative to preserve these fruits. Our objective was to develop, apply and characterize the effect of bioactive edible coatings based on agar or sodium alginate with thyme and/or sweet orange essential oils with antimicrobial properties, mainly against Listeria monocytogenes, for strawberries. The effect of the coatings on the physicochemical, microbiological, and sensory properties that determine the shelf life of strawberries was verified at 1, 8, and 15 days. The effect against Listeria monocytogenes bacteria in strawberries artificially contaminated with this microorganism was also evaluated. Thyme and sweet orange essential oils had thymol and D-limonene, respectively, as main components. Alginate coating with sweet orange and thyme essential oil showed the best results. For Listeria monocytogenes, the coating applied after fruit contamination had an antimicrobial effect.
Las fresas mínimamente procesadas tienen una alta aceptación, pero una vida útil corta. La aplicación de recubrimientos comestibles con aceites esenciales puede ser una alternativa para conservar estos frutos. El objetivo fue desarrollar, aplicar y caracterizar el efecto del uso de recubrimientos comestibles bioactivos, a base de agar agar o alginato de sodio, adicionados con aceites esenciales de tomillo y/o naranja dulce, con propiedades antimicrobianas, principalmente anti-Listeria monocytogenes sobre la fresa. Se verificó el efecto de los recubrimientos sobre las características fisicoquímicas, microbiológicas y sensoriales que determinan la vida útil de las fresas a 1, 8 y 15 días. También se evaluó el efecto contra la bacteria Listeria monocytogenes en fresas contaminadas artificialmente con este microorganismo. Los aceites esenciales de tomillo y naranja dulce presentaron timol y D-limoneno como compuestos mayoritarios, respectivamente. El recubrimiento de alginato con aceite esencial de naranja dulce y tomillo mostró los mejores resultados. Para Listeria monocytogenes, el recubrimiento aplicado después de la contaminación de la fruta tuvo un efecto antimicrobiano.
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Objective:To study the antibacterial properties and in vivo and vitro biocompatibility of Cu-Fe-Zn alloy microfilament dressings, and to evaluate their wound healing promoting effect through clinical application.Methods:We evaluated the comprehensive antibacterial performance of dressings in vitro using plate counting method; After co culturing the extract of Cu-Fe-Zn alloy microfilament dressings with epidermal cells (HaCaT) and fibroblasts (NIH-3T3), their in-vitro biocompatibility was determined through the cell counting kit-8 (CCK-8) test; Further, Cu-Fe-Zn alloy microfilament dressing was applied to the wound surface of diabetes mice to test the biocompatibility of the material in vivo; Through a prospective randomized controlled trial, 50 burn and trauma patients admitted to the Burn and Plastic Surgery Department of the Third Xiangya Hospital of Central South University were selected and divided into an observation group of 25 patients and a control group of 25 patients. The observation group was treated with Cu-Fe-Zn alloy microfilament dressing, and the control group was treated with silver nanoparticle antibacterial dressing. The wound healing time and wound treatment effect of the two groups were compared.Results:The Cu 2+ release concentration of Cu-Fe-Zn alloy microfilament dressings detected by inductively coupled plasma-mass spectrometry (ICP-MS) was 1.3 μ g/ml, which had the effect of promoting the proliferation of HaCaT and NIH-3T3 cells (all P<0.05). The antibacterial rate of Cu-Fe-Zn alloy microfilament dressing against pseudomonas aeruginosa, escherichia coli and staphylococcus aureus reached 100%. The wound healing rate [(87.39±1.83)%] of diabetes mice treated with Cu-Fe-Zn alloy microfilament dressing was significantly higher than that of the control group [(58.66±3.54)%, P<0.05]. The inflammatory response of the wound tissue was relatively mild and the wound margin matrix was intact. The wound healing time of 25 patients treated with Cu-Fe-Zn alloy microfilament dressing [(23.52±10.02)d] was shorter than that of the control group [(40.84±21.22)d] ( t=17.159, P<0.001), and the overall treatment response rate of patients (96%) was significantly higher than that of the control group patients (64%) (χ 2=8.472, P=0.015). Conclusions:Cu-Fe-Zn alloy microfilament dressings have good antibacterial properties and biocompatibility, and have significant therapeutic effects on promoting wound healing. They not only effectively promote wound healing but also exert anti infection effects, and are expected to be a new type of wound repair dressing.
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Objective@#The antibacterial properties and bonding strength of 3M orthodontic adhesive resin modified by chlorhexidine acetate (CHA) composite mesoporous silica were investigated.@*Methods@# CHA with different mass fractions was encapsulated in mesoporous silica nanoparticles (MSNs) (denoted CHA@MSNs). Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the samples. The 3M Z350XT flow resin was divided into 4 groups: group A: 3M+CHA@MSNs (0%); group B: 3M+CHA@MSNs (3%); group C: 3M+CHA@MSNs (5%); and group D: 3M+CHA@MSNs (6.4%), with mass scores of 0%, 3%, 5%, and 6.4%, respectively. The shear strength of the modified adhesive was tested by a universal electronic material testing machine, the adhesive residue was observed by a 10 × magnifying glass, and the adhesive Remnant index (ARI) was calculated. The four groups of modified adhesives were cultured with Streptococcus mutans. The OD540 value of the bacterial solution was measured by a spectrophotometer, and the amount of plaque attachment was observed by scanning electron microscopy to evaluate the antibacterial performance of the adhesives.@*Results@#Infrared spectroscopic analysis of CHA@MSNs showed that CHA was successfully loaded onto MSNs. Under scanning electron microscopy, it could be seen that, after Cha was combined with MSNs, the structure of MSNs changed, as the boundary was fuzzy and aggregated into a layered structure. A comparison of shear strength revealed a statistically significant difference between the groups containing CHA@MSNs and the groups without CHA@MSNs (P<0.05). The value of the shear strength in group D decreased the most, while there was no statistically significant difference between group B and group C (P > 0.05). There was no statistical significance across all groups (P > 0.05), suggesting that the addition of CHA@MSNs had little effect on the bracket shedding. The OD540 value of bacterial fluid indicated that the difference among groups A, B and C was statistically significant (P < 0.05), and the antibacterial effect of group C was the best; there was no statistically significant difference between group C and group D (P > 0.05).@*Conclusions@#Therefore, adding 5% CHA@MSN antibacterial agent significantly improved the antibacterial effect and did not affect the bond strength.
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Abstract This research aims to determine the efficiency of chitosan and xanthan gum films in conservation of croaker fillets kept in refrigeration for 9 days. Proximal composition, loss of mass, color, pH, TVB-N (Total Volatile Bases) and microbiological profile were assessed. The films were prepared with chitosan and xanthan gum in varying mass proportions 100:0, m:m (C100XG0); 60:40, m:m (C60XG40); 50:50, m:m (C50XG50). They presented the respective values for moisture content, water solubility, thickness and water vapor permeability: 24.59%, 19.50%, 0.086 mm and 11.45gm-1.s-1.Pa-1for C100XG0; 24.58%; 20.27%, 0.091 mm and 10.41 gm-1.s-1.Pa-1for C60XG40; 22.11%, 22.06%, 0.089 mm and 10.68 gm-1.s-1.Pa-1 forC50XG50.The films were made in small bags format capable to hold about 20 g of fish fillets. A control sample was prepared in parallel, using polyethylene bags under the same storage conditions. The results showed that the chitosan films combined with xanthan gum had excellent antimicrobial properties, capable of preserving the quality of chilled fish fillets during the studied period, since it inhibited the growth of Staphylococcus coagulase-positive, Salmonella spp and coliforms at 45 ° C. Mass loss of the croaker fillets was not significantly affected by xanthan gum addition to the films. On the other hand, xanthan gum addition affected pH and color parameters of the corvina fillets. It was also verified that the combination of these two polymers promoted the reduction of N-BVT, being the C50XG50 film that presented the best response.
Subject(s)
Animals , Xanthomonas/chemistry , Food Packaging/methods , Chitosan/chemistry , Fishes/microbiology , Food Preservation/methods , Polysaccharides, Bacterial/chemistry , Anti-Infective AgentsABSTRACT
Resumen Se describe el proceso para obtener un adhesivo sensible a la presión (PSA). Este PSA está formado por un copolímero de acrilato de 2-etilhexil (2-EHA) / metacrilato de metilo (MMA) en una relación 80:20 que se polimerizó mediante una técnica de polimerización en emulsión. Se añadieron nanopartículas de óxido de zinc (NPZnO) a este copolímero, que se sintetizaron previamente y se modificaron superficialmente con 3-aminopropil-3-toxisilano (APTES) y dimetilsulfóxido (DMSO) para mejorar su dispersión en la matriz de copolímero. Los nanocompuestos obtenidos se caracterizaron por espectroscopía infrarroja (FTIR), calorimetría diferencial de barrido (DSC) y pruebas de adhesión al delaminado. Además, se determinó la actividad antimicrobiana contra S. aureus y S. pyogenes, así como la citotoxicidad en células humanas (HeLa). Los resultados demostraron que la adición de las nanopartículas de NPZnO al copolímero incrementa la temperatura de transición vítrea (Tg) así como las propiedades antimicrobianas del adhesivo mejorando a su vez su adhesión superficial. Con respecto al comportamiento adhesivo, el PSA con NPZnO sin modificar mostró una mayor resistencia al delaminado, esto quiere decir que las nanopartículas incrementan la fuerza cohesiva y proporcionan resistencia a temperaturas elevadas, lo cual sería beneficioso a su aplicación final. Finalmente, los resultados de citotoxicidad mostraron que la incorporación de NPZnO al PSA disminuye la viabilidad celular, sin embargo no se considera tóxico acorde a la norma ISO 10993 test for in vitro cytotoxicity.
Abstract The process for obtaining a pressure sensitive adhesive (PSA) is described. This PSA is formed by an acrylate copolymer of 2-ethylhexyl (2-EHA) / methyl methacrylate (MMA) in an 80:20 ratio which was polymerized by emulsion polymerization technique. Zinc oxide nanoparticles (NPZnO) were added to this copolymer, which were previously synthesized, and surface modified with 3-aminopropyltretoxysilane (APTES) and dimethyl sulfoxide (DMSO) to improve its dispersion in the copolymer matrix. The obtained nanocomposites were characterized by infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and T-peel adhesion tests. In addition, the antimicrobial activity against S. aureus and S. pyogenes as well as the cytotoxicity in human cells (HeLa) were determined. The results demonstrated that the ZnO nanoparticles incorporation enhanced the glass transition temperature (Tg) and the antimicrobial activity of PSA copolymer as well as its surface adhesion. It was confirmed that NPZnO modification with APTES increased its antimicrobial activity. Regarding adhesive behavior, PSA with unmodified NPZnO showed a greater peel resistance. This indicates that these nanoparticles enhances the cohesive force and induces a better high temperature performance, which is beneficial for the final application. Finally, cytotoxicity results showed that the incorporation of NPZnO to PSA decreases the cell viability, however this PSA is not toxic according to the standard ISO 10993 test for in vitro cytotoxicity.
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Abstract@#Moringa oleifera, considered a medicinal tree by many civilizations, owes its repute to its medicinal attributes, and in particular, to its antimicrobial properties. Different parts of this plant, including pods, stem bark, leaves, roots, and seeds contain bioactive agents such as quercetin, phenolic acids, alkaloids, flavonoids, etc. The modes of action of these bioactive agents are varied, ranging from the inhibition of enzymes to the disruption of bacterial cell membranes. The various antimicrobial properties of the plant are manifested in extracts of methanol, ethanol, hexane, chloroform, and water. Such extracts, which also display antibacterial activity against biofilms, can serve as therapeutic agents against multidrug resistant pathogens, including both Gram-negative and Gram-positive bacteria.
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Background: The antibacterial/antifungal toxicity of Daucus carota (carrot) seeds was evaluated using selected multi-drug resistant bacteria and yeast of clinical origin. Methods: The active constituents of the Daucus carota seeds were extracted using conventional Plant Tissue Homogenization method using cold distilled water, Ethanol and Methanol as solvents. Varying concentrations (5-250 mg/ml) of the three extracts were assayed for antimicrobial activity against the selected isolates- Salmonella typhi, Staphylococcus aureus, Escherichia coli, Klebseilla pneumoniae and Candida albicans; the agar well diffusion method was used. The antibiogram profile of the organisms was also obtained through disc diffusion method. Results: Similar activity was observed in the methanolic and ethanolic extracts while cold distilled water showed no activity on any of the isolates. The antibiotic susceptibility results showed that the isolates used are highly multi-drug resistant. Ofloxacin exhibited the most pronounced activity against all the isolates. Gentamicin and erythromycin both showed activity on Escherichia coli and Salmonella typhi. Lower concentrations of both extracts presented no inhibitory effects on the test organisms, thus resulting in high MIC values recorded for both extracts. Also, the extracts showed no bactericidal action against the isolates. Conclusions: Observations from this research therefore affirm that Daucus carota seeds possess antimicrobial properties that may be explored as a source of future antimicrobial compounds.
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Titanium and titanium alloys,which are bio-inert materials and have excellent mechanical properties,have broad applications in clinic.On the one hand,TiO2 nanotube can effectively enhance the osteogenic differentiation of bone marrow mesenchymal stem cells and have antimicrobial abilities in some extent;On the other hand,TiO2 nanotube,an outstanding drug-carrier,could effectively prevent and treat bone implant-related infection by loading antimicrobial agents.By means of modifying the nanotube coating,improving the efficiency of drug loading and ameliorating release profile,the ideal antimicrobial property could be achieved.Strategies for drug release can be divided into two approaches,namely mechanical release and intellectual release.Mechanical release could fortify the antibacterial ability of coating,but the unicity and uncontrollability of agents diluting need to be resolved.By contrast,intellectual agents release has the advantages of multiple drug species,controllable release volume and programmed trigger condition.This article reviews the current and potential methods of antibacterial substances loading and release from TiO2 nanotube,and expects to provide the orientation for future direction of controllable and intellectual nanotube drug release.
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OBJECTIVE: To evaluate the in vitro antimicrobial effectiveness of commercial herbal-based mouthrinses against oral microorganisms. METHODS: A total of three mouthrinses (OX, Pesona and Watsons) were tested for their antimicrobial activity against six oral organisms, Streptococcus mutans (S. mutans), Streptococcus sobrinus (S. sobrinus), Lactobacillus salivarius (L. salivarius), Staphylococcus aureus (S. aureus), Pseudomonas aeruginosa (P. aeruginosa) and Candida albicans (C. albicans) by standard agar-disk diffusion assay. Oradex mouthrinse containing 0.12% chlorhexidine gluconate and sterile distilled water was served as positive and negative controls, respectively. RESULTS: All mouthrinse formulations were effective in inhibiting the growth of S. mutans, S. sobrinus, L. salivarius and C. albicans. Among the tested mouthrinses, Pesona was the only effective mouthrinse against S. aureus and P. aeruginosa, similar to Oradex mouthrinse. Pesona mouthrinse formulation appears to be as effective as Oradex mouthrinse formulation to kill S. aureus and P. aeruginosa. Statistical analysis showed no significant difference among the tested formulations regarding their antimicrobial activities (P > 0.05). CONCLUSIONS: Pesona was not the only herbal mouthrinse effective in inhibiting the growth of S. mutans, S. sobrinus, L. salivarius and C. albicans in vitro. All tested formulations were effective against those strains. Our findings may serve as a guide for selecting a kind of herbal mouthrinses as well as providing information to the dental professionals about the efficacy of these products.
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Aims: (1) To isolate bacteriocin samples produced from Lactobacillus using natural fermented foods which include: palm-wine, milk, locust beans, fufu (white solid food made from cassava), ogi (known as pap) and dairy fermented product (Yogurt); (2) extraction and purification of these bacteriocin samples using centrifugation and ammonium sulphate respectively and removal of impurities using dialysis. (3) to confirm the production of bacteriocin by performing antimicrobial assay against some selected pathogenic microorganisms. (4) to examine the effects of pH, heat and storage stability as well as biopreservative efficiency of the bacteriocin samples in pap, kunu (made from millet) and fresh orange juice; (5) to investigate the effect of viable antibiotics on the growth of isolates. Study Design: Data were analyzed using the statistical software package SPSS version 16.0 and standard errors of mean (SEM) for all the graphs plotted were represented with error bars while their characterization was designed using reciprocal of the highest dilution (2n) that resulted in the inhibition of the indicator lawn. Thus, the arbitrary units (AU) of the bacteriocin activity per milliliter (AU/ml) were defined as 2n× 1000/ 10μl. Place and Duration of Study: Microbiology Laboratory, Sacred heart Hospital, Abeokuta and Department of Microbiology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria, between March 2010 and November 2012. Methodology: Bacteriocins, otherwise known as the antimicrobial compounds were produced from the Lactobacillus strains and then isolated from Nigerian fermented foods which include: palm wine, milk, yoghurt, locust beans, ogi and fufu. These foods were isolated using de Mann Rogosa and Sharpe medium. The isolated microorganisms (L. fermentum and L.casei) were identified phenotypically after isolation. Bacteriocins were extracted and purified from the Lactobacillus strains by centrifugation, followed by ammonium sulphate precipitation and dialysis. The antimicrobial activities of the crude bacteriocins were tested against nine selected pathogenic clinical isolates collected from the University College Hospital, Ibadan. The tested isolates were Shigella dysenteriae, Shigella flexneri, Enteropathogenic Escherichia coli type 1, Enteropathogenic Escherichia coli type 2, Enterohaemorrhagic E. coli type 3, Salmonella typhi, Streptococcus pneumoniae, Staphylococcus aureus and Klebsiella pneumoniae. Results: The bacteriocins of Lactobacillus fermentum and Lactobacillus casei showed a broad range of activities and had higher significant effect (P< 0.05) on the selected pathogenic microorganisms. The effects of pH on the bacteriocins were active in range of 2 to 6. Bacteriocins produced by Lactobacillus casei were stable at 800C for 15 minutes while bacteriocins produced by Lactobacillus fermentum were stable at 1000C for 15 minutes. It was observed that these bacteriocins can be stored between -200C and 40C and they had significant difference on the selected pathogenic microorganisms (P<0.05). The preservative activities of the bacteriocins tested on different foods showed that the bacteriocin of Lactobacillus fermentum had maximum reduction on bacterial population. Lactobacillus fermentum and Lactobacillus casei isolates were resistant to erythromycin of 70% and 100% for cotrimoxazole, ciprofloxacin, augmentin and amoxicillin. Conclusion: This study showed that bacteriocins from fermented foods could be used as an effective control for pathogenic microorganisms as they were able to exhibit antimicrobial activity against the test organisms when investigated for bacteriocin production and when characterized.
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Objective: To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC 16404, Rhizopus oligosporus PCSIR1, Candida albicans ATCC 14053 and Candida utilis ATCC 9950. Methods: By using standard methods samples were evaluated for their antimicrobial properties including additive effect of starch and non-peroxidase activity, antioxidative properties (phenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity). Prior to this evaluation, complete physico-chemical properties including pH, color, ash contents, protein contents, moisture contents, hydroxymethyl furfural contents, total sugar contents, reducing sugar and non-reducing sugar contents were analyzed. Results: Relatively higher ash contents were found in the Siddar honey i.e. (0.590 0±0.033 6)%and small honey showed relatively higher protein contents i.e. (777.598±9.880) mg/kg. The moisture contents of tested honey samples ranged between 13.8%-16.6%, total sugar contents from 61.672%-72.420%and non-reducing sugar contents from 1.95%-3.93%. Presences of phenolic contents indicate higher antioxidant potential of these honey samples. All bacteria showed clear inhibition zones in response to tested honey samples whereas fungi and yeast showed inhibition at higher concentrations of these honey samples. For Escherichia coli, Bacillus subtilis, Salmonella typhi, Pseudomonas aeroginosa and Aspergillus niger, overall the small honey showed the higher activity than other honey samples. Conclusion: Physico-chemical analysis of honey samples confirmed good quality of honey according to the standards set by European Union Commission and Codex Alimentarius Commission. Evaluation of these honey samples confirms antimicrobial potential of particular types of honeys indigenous to Pakistan.
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<p><b>OBJECTIVE</b>To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC 16404, Rhizopus oligosporus PCSIR1, Candida albicans ATCC 14053 and Candida utilis ATCC 9950.</p><p><b>METHODS</b>By using standard methods samples were evaluated for their antimicrobial properties including additive effect of starch and non-peroxidase activity, antioxidative properties (phenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity). Prior to this evaluation, complete physico-chemical properties including pH, color, ash contents, protein contents, moisture contents, hydroxymethyl furfural contents, total sugar contents, reducing sugar and non-reducing sugar contents were analyzed.</p><p><b>RESULTS</b>Relatively higher ash contents were found in the Siddar honey i.e. (0.590 0±0.033 6)% and small honey showed relatively higher protein contents i.e. (777.598±9.880) mg/kg. The moisture contents of tested honey samples ranged between 13.8%-16.6%, total sugar contents from 61.672%-72.420% and non-reducing sugar contents from 1.95%-3.93%. Presences of phenolic contents indicate higher antioxidant potential of these honey samples. All bacteria showed clear inhibition zones in response to tested honey samples whereas fungi and yeast showed inhibition at higher concentrations of these honey samples. For Escherichia coli, Bacillus subtilis, Salmonella typhi, Pseudomonas aeroginosa and Aspergillus niger, overall the small honey showed the higher activity than other honey samples.</p><p><b>CONCLUSION</b>Physico-chemical analysis of honey samples confirmed good quality of honey according to the standards set by European Union Commission and Codex Alimentarius Commission. Evaluation of these honey samples confirms antimicrobial potential of particular types of honeys indigenous to Pakistan.</p>
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Objective: To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC 16404, Rhizopus oligosporus PCSIR1, Candida albicans ATCC 14053 and Candida utilis ATCC 9950. Methods: By using standard methods samples were evaluated for their antimicrobial properties including additive effect of starch and non-peroxidase activity, antioxidative properties (phenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity). Prior to this evaluation, complete physico-chemical properties including pH, color, ash contents, protein contents, moisture contents, hydroxymethyl furfural contents, total sugar contents, reducing sugar and non-reducing sugar contents were analyzed. Results: Relatively higher ash contents were found in the Siddar honey i.e. (0.590 0±0.033 6)% and small honey showed relatively higher protein contents i.e. (777.598±9.880) mg/kg. The moisture contents of tested honey samples ranged between 13.8%-16.6%, total sugar contents from 61.672%-72.420% and non-reducing sugar contents from 1.95%-3.93%. Presences of phenolic contents indicate higher antioxidant potential of these honey samples. All bacteria showed clear inhibition zones in response to tested honey samples whereas fungi and yeast showed inhibition at higher concentrations of these honey samples. For Escherichia coli, Bacillus subtilis, Salmonella typhi, Pseudomonas aeroginosa and Aspergillus niger, overall the small honey showed the higher activity than other honey samples. Conclusion: Physico-chemical analysis of honey samples confirmed good quality of honey according to the standards set by European Union Commission and Codex Alimentarius Commission. Evaluation of these honey samples confirms antimicrobial potential of particular types of honeys indigenous to Pakistan.
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Medicinal properties of Tulsi (Ocimum sanctum Linn) are known for thousand years to various civilizations of the world. This medicinal herb is considered as a sacred plant by the Hindus in the Indian subcontinent. Scientific explorations of traditional belief of medicinal properties of Tulsi have got momentum mostly after the middle of the 20th century. In the present review, efforts have been made to sum up different aspects of scientific studies on this medicinal plant. Scientific evidences are available on various medicinal aspects i.e. antimicrobial, adaptogenic, antidiabetic, hepato-protective, anti-inflammatory, anti-carcinogenic, radioprotective, immunomodulatory, neuro-protective, cardio-protective, mosquito repellent etc. to name a few. Most of these evidences are based on in-vitro, experimental and a few human studies.
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This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as bacteriostatic effect was verified for oil concentrations lower than the MIC.
O presente trabalho reporta resultados referentes à testes de atividade antimicrobiana do óleo essencial de orégano (Origanum vulgare) contra várias bactérias em lingüiça. A concentração inibitória mínima (CIM) foi determinada para 9 bactérias aeróbicas heterotróficas. Com base no maior valor encontrado da CIM, testou-se a atividade antimicrobiana para distintas concentrações do óleo essencial in lingüiça fresca. Amostras do sistema alimentar escolhido foram inoculadas com Escherichia coli numa determinada concentração e a evolução temporal do produto concernente ao crescimento microbiano foi monitorada avaliando-se o efeito das diferentes concentrações de óleos essencial aplicadas ao produto inoculado. Os resultados das análises microbiológica e sensorial mostraram que a adição do óleo essencial de orégano a linguiça fresca coloca-se como promissora tendo em vista os efeitos bacteriostáticos observados em baixas concentrações do óleo essencial, inferiores a CIM.