Antimicrobial properties of peptides isolated form moringa oleifera seeds

Seven and fourteen peptides from Moringa oleifera seeds were separated on Sephadex G-25 from acetone and ethanol prepared sample respectively. An antibacterial action of peptides were tested against E. coli, Kl. aerogenes, Kl. Pneumoniae, S. aureus and B. subtilis. Peptide 1, 3 and 6 in acetone prepared sample and peptide 1, 4, 6, 7, 12, 13 and 14 in ethanol prepared sample of Moringa oleifera seeds showed good inhibitory activity against Gram + ve and Gram - ve bacteria. However peptide 1 in acetone prepared sample and peptides 1, 2, 3, 5, 6, 7, 9, 10 and 14 had a notable inhibitory effect against fungi such as Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus and penicillium expansum

Production of protease by Penicillium expansum

A study was carried out to optimize the production of protease from pretreated [physical or chemical] rice husk in batch fermentation by Penicillium expansum. The protease production was highest [76 units/ml broth] when the fungus was grown in a rice husk [physically treated] mineral medium than other pretreated agricultural wastes

Vitamin contents of the flowers and seeds of moringa oleifera

The vitamin contents of the flowers and seeds of Moringa oleifera were identified and quantified. A significant amount of thiamine, riboflavin, nicotinic acid, folic acid, pyridoxine, ascorbic acid, beta carotene and alpha-tocopherol were detected in both the parts. The flowers were particularly rich in riboflavin ascorbic acid, nicotinic acid and folic acid, whereas the seeds were found to contain significantly higher amounts of thiamine, beta-carotene and alpha-tocopherol