A study on variation in spatial voltage distribution pattern across tissue layers between non-excitable plant and excitable plant

Understanding the mechanism of information processing in plants remains a challenging task even in the era of machine learning and artificial neural networks. Sir J.C. Bose had demonstrated through his experiments that the various modes of stimulation which effectively initiated nervous impulse in animals led to impulse generation in the excitable plant Mimosa pudica as well. In order to localize the tissue responsible for conduction of excitation in the petiole of Mimosa, Bose had constructed a specialized ‘Electric Probe’ (glass tip electrode). From this experiment, Bose found that there were different intensities of transmitted excitation in different tissue layers of the petiole. In this backdrop, an experimental research has been conducted to comparatively study the pattern of spatial voltage distribution across different tissue layers in both, a non-excitable plant Alternanthera philoxeroides (in stem) and an excitable plant Mimosa pudica (in petiole), by following experimental principles similar to that of Sir J. C. Bose. For the present experimental study, the electrical probes (glass tip electrode), similar to the one designed by J.C. Bose and the whole experimental setup has been constructed and developed completely in the laboratory. The results indicated a striking difference in the spatial voltage distribution pattern between the non-excitable and the excitable plant. Since Mimosa is an excitable plant having specialized mechanoreceptor cells, the change in spatial voltage distribution in the different layers of petiole, following excitation (uniform electrical stimuli) of a sub-petiole has been also studied, as an additional segment of the present research. In the present study a notable difference in the intensities of the transmitted excitation was also found upon electrical stimulation of one of the sub-petioles of the excitable plant M. pudica.

Dietotherapeutic potency of ornamental lentil dumpling, a traditional food preparation from South West Bengal, India

Gahana bori (in Bengali) or ornamental lentil dumpling is a state-of-art preparation designed in the form of paisleys, ornaments or flowers, used as a decorative adjunct with the main dish.. Here, we have made an attempt to evaluate the dirtotherapeutic potency of this traditional preparation. The principal ingredient is the Vigna mungo (blackgram/ urad bean). In its preparation, the soaked bean is pasted and placed on a cloth piece having a central small pore. The fermented paste is squeezed onto the poppy seeds containing plate in such a way that it looks like an ornament. The sundried preparation is generally fried in oil and served along with the meal. For the first time, we have scientifically explored Gahana bori. The number of total aerobes, total anaerobes, yeast, mould, and LAB were increased during soaking. The contents of free phenolics and flavonoids were increased in the fermented paste and that also reflected by the higher in vitro DPPH antioxidant activity. The levels of B-group of vitamins particularly the quantity of riboflavin, thiamin, folic acid, vitamin B12, and vitamin C were also enriched in the products. The water extract of this product exhibited a notable antibacterial activity against enteropathogens. Thus, the lentil-based Gahana bori is not only improved the appearance or presentation of food product but also the same have a good health beneficial potentiality

Evaluation of some effective potentialities of newly formulated rice fermented food using Elephantopus scaber L. rhizome as herbal starter

Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of herbs or old ferment or otherwise cereal dust-coated tablet. In this study, we have made an attempt to prepare a rice-based fermented food with the herbal starter (0.5% w/w) of Elephantopus scaber L. rhizome, and also examined its microbial and nutrient profiles. The food product is fortified with organic acid and titratable acidity of 0.58% and also contained an excellent source of microbes (LAB and Bifidobacterium sp.). The fermented food contains significant amount of fat, protein, minerals, vitamins, oligosaccharide, unsaturated fatty acids (?3, ?6, ?7 and ?9) and a pool of free amino acids. The presence of phytochemical contents in the fermented rice was also exhibited significant effects against commercially available free radicals (DPPH, ABTS, FRAP and OH-radicals). Thus, food-grade microbes containing newly formulated fermented food would provide essential macro-and micro-nutrients to the individuals and convey the sustainability of good health. Therefore, the mentioned plant part would be used as an effective starter for aiding rice-based food products.

Modulation of small intestinal homeostasis along with its microflora during acclimatization at simulated hypobaric hypoxia.

At high altitude (HA) hypobaric hypoxic environment manifested several pathophysiological consequences of which gastrointestinal (GI) disorder are very common phenomena. To explore the most possible clue behind this disorder intestinal flora, the major player of the GI functions, were subjected following simulated hypobaric hypoxic treatment in model animal. For this, male albino rats were exposed to 55 kPa (~ 4872.9 m) air pressure consecutively for 30 days for 8 h/day and its small intestinal microflora, their secreted digestive enzymes and stress induced marker protein were investigated of the luminal epithelia. It was observed that population density of total aerobes significantly decreased, but the quantity of total anaerobes and Escherichia coli increased significantly after 30 days of hypoxic stress. The population density of strict anaerobes like Bifidobacterium sp., Bacteroides sp. and Lactobacillus sp. and obligate anaerobes like Clostridium perfringens and Peptostreptococcus sp. were expanded along with their positive growth direction index (GDI). In relation to the huge multiplication of anaerobes the amount of gas formation as well as content of IgA and IgG increased in duration dependent manner. The activity of some luminal enzymes from microbial origin like α-amylase, gluco-amylase, proteinase, alkaline phosphatase and β-glucuronidase were also elevated in hypoxic condition. Besides, hypoxia induced in formation of malondialdehyde along with significant attenuation of catalase, glutathione peroxidase, superoxide dismutase activity and lowered GSH/GSSG pool in the intestinal epithelia. Histological study revealed disruption of intestinal epithelial barrier with higher infiltration of lymphocytes in lamina propia and atrophic structure. It can be concluded that hypoxia at HA modified GI microbial imprint and subsequently causes epithelial barrier dysfunction which may relate to the small intestinal dysfunction at HA.

Analysis of alteration of gut microbial population under the exposure of graded hyperbaric pressures: Application of metagenomic approach.

Gastroenterological disorders are very common at hyperbaric conditions. The present study was conducted to find out the impact of gut flora on the gastrointestinal disorders created at such environmental circumstances. For this, male albino rat were exposed to graded hyperbaric pressures (915 and 1277 mmHg) and large intestinal content was examined for microbial composition using culture based and PCR-DGGE tools. After 30 day exposure, total aerobes (38.54 and 375.57 folds, 1.35 and 1.58 gdi) and E. coli (126.05 and 873.23 folds, 1.31 and 1.44 gdi) were increased whereas total anaerobes (7.01 × 104 and 8.84 × 103 folds, -1.56 and -1.39 gdi), Enterobacter spp. (-2.45 and -1.00 gdi) and Clostridium perfringens (12.88 and 54.16 folds, -1.38 and -1.75 gdi) were decreased significantly in respect to control after exposure of simulated hyperbaric pressures like at 915 and 1277 mmHg, respectively. Metagenomics study revealed an overall reduction in total microbial profile was noted than control at higher level hyperbaric pressure, i.e., 1277 mmHg air pressure for highest duration of exposure. Though, some new bands also appeared which indicated the expansion of dormant or new microbiota, Variation in the numbers of these newly dominated bacteria was correlated to dose and duration of hyperbaric treatment. The histological results clearly indicated that hyperbaric environment induced severe inflammation in the mucosal and submucosal layer of large intestine. Thus, the result suggest that hyperbaric pressure is an important exogenous factor that strongly modulated the intestinal morphology and microbial ecology, and induced several gastrointestinal ailments during hyperbarism.

Low cost single-step purification of endoglucanase from Aspergillus fumigatus ABK-9.

Low cost agro-waste was used as adsorption support for single-step purification of endoglucanase from the culture filtrate of A. fumigatus ABK-9. Among various agro-waste substrates, 1% NaOH pretreated rice bran was proved to be the best for adsorbing about 74.8 and 71.1% of endoglucanase at 4 °C and 10 °C respectively. Langmuir type adsorption isotherm at 4 °C showed maximum adsorption of enzyme at pH 5.0, which was in the range of optimum pH of the enzyme. The rice bran column bound enzyme was maximally eluted by a mixture of acetate buffer (0.05 M, pH 5.5) and ethanol (40%, v/v) at a ratio of 3:2 and a flow rate of 1 mL/min. A 5.52-fold purification of the enzyme was achieved from culture supernatant. The specific activity and recovery yield after purification were 294.0 U/mg and 40.15%, respectively, which were comparable with other contemporary protocols. The homogeneity of the enzyme was tested through sodium dodecyl sulphate polyacrylamide gel electrophoresis and a single band of 56.3 kDa was observed. Zymogram analysis finally confirmed the occurrence of endoglucanase in the single band.

Exploitation of fermented shrimp-shells hydrolysate as functional food: Assessment of antioxidant, hypocholesterolemic and prebiotic activities.

In the present study the bioactivities of chitooligosaccharides of fermented shrimp-shell hydrolysate (SSH) in respect to hypocholesterolemic, antioxidant and prebiotic activity were tested in male albino rat. Rats were treated with four different diets, viz., (i) cholesterol-rich (5%) basal diet (ChB), (ii) ChB+10% chitin, (iii) ChB+10% SSH and (iv) control group (without cholesterol). After 4 weeks of treatment, body mass index, liver weight, serum total cholesterol and LDL-cholesterol in groups (ii) and (iii) were decreased significantly than group (i). SSH supplementation significantly resists oxidative stress by reducing the thiobarbituric acid reactive substances and by increasing catalase, superoxide dismutase and free radical scavenging activity. The colonization of Lactobacillus and Bifidobacterium population in small and large intestine were more in group (iii) than other groups. Reduction of Clostridium perfringens population and non-significant changes of E. coli was also noted in SSH supplement group. Histological study revealed that the villus height and villus:crypt of the small intestine were increased significantly in SSH supplemented group (iii) without any diarrheal symptoms. The results demonstrated that the shrimp-shells hydrolysate has hypocholesterolemic effect, can resist lipid peroxidation and can influence the growth of health beneficial microbes, hence can be used as functional food for hypercholesterolemic patients.

Potentialities of newly isolated Bacillus subtilis and Lactobacillus sp for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds.

Two Bacillus sp. were isolated from the local fermented milk and identified on the basis 16S rRNA sequence profile as Bacillus subtilis AKL1 and by biochemical process as Lactobacillus acidophilus AKL2. These isolates were used as fresh inoculums for curd preparation individually and in combinations. Different physico-chemical and therapeutic properties of the newly prepared curd were examined and compared with marketed local (sweet and sour) and branded (Mother Dairy and Thackar) curds. The total hydrolyzed peptides, free amino acids, lactic acid were significantly higher, whereas, total solid, ash content, syneresis and free reducing sugar were lower in the curd prepared by a mixture of AKL1 and AKL2 (0.5:0.5, v/v). The antioxidant activity against ABTS+, DPPH•, OH• and Fe3+ were also higher in the newly formulated curd. Polyphenols (85.5µg/g), flavonoids (12.5µg/g) and free aromatic amino acids contents were also higher in AKL1+AKL2. All these components prevent excess protein oxidation that was revealed by SDS-PAGE. The curd also exhibited potent antimicrobial activity against some entero-pathogens like Clostridium perfringens, Escherichia coli, Shigella dysentery, Vibrio cholerae and Staphylococcus aureus. It can be concluded that the combination of these Lactobacillus sp. will be a fruitful inoculum for the preparation of curd having better health promoting effects.