Characteristics of the chloroplast genome of Camellia insularis / 生物工程学报

In this study, the chloroplast genome of Camellia insularis Orel & Curry was sequenced using high-throughput sequencing technology. The results showed that the chloroplast genome of C. insularis was 156 882 bp in length with a typical tetrad structure, encoding 132 genes, including 88 protein-coding genes, 36 tRNA genes, and 8 rRNA genes. Codon preference analysis revealed that the highest number of codons coded for leucine, with a high A/U preference in the third codon position. Additionally, 67 simple sequence repeats (SSR) loci were identified, with a preference for A and T bases. The inverted repeat (IR) boundary regions of the chloroplast genome of C. insularis were relatively conserved, except for a few variable regions. Phylogenetic analysis indicated that C. insularis was most closely related to C. fascicularis. Yellow camellia is a valuable material for genetic engineering breeding. This study provides fundamental genetic information on chloroplast engineering and offers valuable resources for conducting in-depth research on the evolution, species identification, and genomic breeding of yellow Camellia.

Curry-Jones syndrome: the first case reported in China / 中华皮肤科杂志

A 3-year-6-month-old boy presented with multiple asymptomatic banded white macules at birth, which expanded in proportion to his body, and deformity of his right thumb with slight dyskinesia. The patient showed difficulty in communication and concentration compared with children of the same age. The family history was unremarkable. The child had clear consciousness, passable spirits, and poor language ability. Physical examination revealed a special face and slight macrodactyly of the right thumb joints, and the heart, lung, and abdominal examination was otherwise normal. Skin examination showed multiple banded or confluent irregular white macules of varying sizes and slightly elevated plaques distributed along the Blaschko′s lines on the right chest, the flexor aspect of the right upper limb, the median line of the lower abdomen, and the right lower limbs, and banded brown macules on the palmar side of the right hand and radial aspect of the right thumb. Histopathological findings of the while macule on the lower limb were consistent with basaloid follicular hamartoma. Cranial magnetic resonance imaging revealed agenesis of the corpus callosum. Whole-exome sequencing of the lesional tissue showed a mutation c.1234C>T (p.L412F) in the SMO gene, which was not found in his parents. A diagnosis of Curry-Jones syndrome was made based on the skin lesions, and pathological and genetic findings. The mutation c.1234C>T (p.L412F) in the SMO gene may contribute to the disease. The patient continued functional exercises to improve the mobility of his right thumb, and underwent a close follow-up.

The Effect of Surfactant on Polyherbal Liquid Shampoo and its Comparative Analysis

Objective: Herbal shampoo is gaining immense popularity among all consumer groups due to rising awareness about the side effects of chemical formulations. It was also observed that not many marketed shampoos incorporated excellent hair nurturing properties of curry leaves. The aim of the study was to formulate and evaluate herbal shampoo using Murraya koenigii, Phyllanthus emblica, Acacia concinna Linn., Trigonella foenum-graecum, Sapindus mukorossi and perform a comparative analysis with marketed formulation. Method: Three formulations were prepared using extracts of Murraya koenigii, Phyllanthus emblica, Acacia concinna, Trigonella foenum-graecum and Sapindus mukorossi in definite proportions. Decyl Glucoside and Sodium Lauryl Sulphate were added as surfactant in adequate amount. The formulated shampoo was evaluated for organoleptic properties (colour and odour), pH, surface tension, viscosity, dirt dispersion, cleansing action, foaming ability and stability studies. Results: The formulated shampoos were brown in colour with good acceptable fragrance. All the formulations showed good cleansing and detergency power with stable foam. F1 showed comparatively better foaming ability. All the formulations had neutral pH and low surface tension (21-25 dyn/cm). The solid content was found to be in the range of 23-27 % and viscosity 4885 cP- 4903 cP. The results of the prepared formulations were compared with a marketed formulation and were found that F1 formulation was on par with marketed formulation. Conclusion: The prepared shampoo had good characteristics. It was further inferred that it is possible to develop safer and equally effective shampoo using ingredients of plant origin.

Association of curry consumption with blood lipids and glucose levels

BACKGROUND/OBJECTIVES: Curcumin, an active ingredient in turmeric, is highly consumed in South Asia. However, curry that contains turmeric as its main spice might be the major source of curcumin in most other countries. Although curcumin consumption is not as high in these countries as South Asia, the regular consumption of curcumin may provide a significant health-beneficial effect. This study evaluated whether the moderate consumption of curry can affect blood glucose and lipid levels that become dysregulated with age. SUBJECTS/METHODS: This study used data obtained from the Korea National Health and Nutrition Examination Survey, conducted from 2012 to 2013, to assess curry consumption frequency as well as blood glucose and blood lipid levels. The levels of blood glucose and lipids were subdivided by age, sex, and body mass index, and compared according to the curry consumption level. The estimates in each subgroup were further adjusted for potential confounding factors, including the diagnosis of diseases, physical activity, and smoking. RESULTS: After adjusting for the above confounding factors, the blood glucose and triglyceride levels were significantly lower in the moderate curry consumption group compared to the low curry consumption group, both in older (> 45) male and younger (30 to 44) female overweight individuals who have high blood glucose and triglyceride levels. CONCLUSIONS: These results suggest that curcumin consumption, in an ordinary diet, can have health-beneficial effects, including being helpful in maintaining blood glucose and triglyceride levels that become dysregulated with age. The results should be further confirmed in future studies.

Estimation of curcumin intake in Korea based on the Korea National Health and Nutrition Examination Survey (2008-2012)

BACKGROUND/OBJECTIVES: Turmeric and its active component curcumin have received considerable attention due to their many recognized biological activities. Turmeric has been commonly used in food preparation and herbal remedies in South Asia, leading to a high consumption rate of curcumin in this region. However, the amount of curcumin in the Korean diet has not yet been estimated, where turmeric is not a common ingredient. SUBJECTS/METHODS: This study utilized the combined data sets obtained from the Korea National Health and Nutrition Examination Survey conducted from 2008 to 2012 in order to estimate the curcumin intake in the Korean diet. The mean intake of curcumin was estimated from the amount of curcumin-containing foods (curry powder and ready-made curry) consumed using reported curcumin content in commercial turmeric and curry powders. RESULTS: Only 0.06% of Koreans responded that they consumed foods containing curcumin in a given day, and 40% of them were younger than 20 years of age. Curcumin-containing foods were largely prepared at home (72.9%) and a significant proportion (20.4%, nearly twice that of all other foods) was consumed as school and workplace meals. The estimated mean turmeric intake was about 0.47 g/day corresponding to 2.7-14.8 mg curcumin, while the average curry powder consumption was about 16.4 g, which gave rise to curcumin intake in the range of 8.2-95.0 mg among individuals who consumed curcumin. The difference in estimated curcumin intake by using the curcumin content in curry powder and turmeric may reflect that curry powder manufactured in Korea might contain higher amounts of other ingredients such as flour, and an estimation based on the curcumin content in the turmeric might be more acceptable. CONCLUSIONS: Thus, the amount of curcumin that can be obtained from the Korean diet in a day is 2.7-14.8 mg, corresponding to nearly one fourth of the daily curcumin intake in South Asia, although curcumin is rarely consumed in Korea.

Isolation and identification of salmonella from curry samples and its sensitivity to commercial antibiotics and aqueous extracts of Camelia sinensis (L.) and Trachyspermum ammi (L.)

<p><b>OBJECTIVE</b>To isolate Salmonella from curry samples and to evaluate the drug sensitivity of the food-borne Salmonella and its susceptibility to specific plant extracts.</p><p><b>METHODS</b>Salmonella was isolated from the curry samples by standard microbiological methods and was confirmed by biochemical tests. The antibiotic susceptibility test was conducted by disc diffusion method using commercially available antibiotics such as ampicillin, tetracycline, chloramphenicol, kanamycin, and penicillin. In addition, the susceptibility of the food-borne Salmonella was also evaluated against the aqueous extracts of Camelia sinensis (L.) Theaceae (tea leaves) and the Trachyspermum ammi (L.) Apiaceae ( ajwain or omum seeds).</p><p><b>RESULTS</b>Out of fifty curry samples, only seven samples were identified to have Salmonella contamination. The Salmonella isolates showed a significant drug resistance pattern except for kanamycin. The plant extracts showed a considerable antibacterial activity against the isolates, indicating the presence of antimicrobial principle which can be exploited after complete pharmacological investigations.</p><p><b>CONCLUSIONS</b>The present study demonstrates the occurrence of Salmonella in the curry samples, and shows significant drug resistance against most of the commercially available antibiotics, except kanamycin. Antimicrobial effect of the plant extracts against the food-bone Salmonella suggests that dietary including medicinal herbs would be one strategy to manage food borne pathogens.</p>

Isolation and identification of Salmonella from curry samples and its sensitivity to commercial antibiotics and aqueous extracts of Camelia sinensis (L.) and Trachyspermum ammi (L.)

Objective: To isolate Salmonella from curry samples and to evaluate the drug sensitivity of the food-borne Salmonella and its susceptibility to specific plant extracts. Methods: Salmonella was isolated from the curry samples by standard microbiological methods and was confirmed by biochemical tests. The antibiotic susceptibility test was conducted by disc diffusion method using commercially available antibiotics such as ampicillin, tetracycline, chloramphenicol, kanamycin, and penicillin. In addition, the susceptibility of the food-borne Salmonella was also evaluated against the aqueous extracts of Camelia sinensis (L.) Theaceae (tea leaves) and the Trachyspermum ammi (L.) Apiaceae ( ajwain or omum seeds). Results: Out of fifty curry samples, only seven samples were identified to have Salmonella contamination. The Salmonella isolates showed a significant drug resistance pattern except for kanamycin. The plant extracts showed a considerable antibacterial activity against the isolates, indicating the presence of antimicrobial principle which can be exploited after complete pharmacological investigations. Conclusions:The present study demonstrates the occurrence of Salmonella in the curry samples, and shows significant drug resistance against most of the commercially available antibiotics, except kanamycin. Antimicrobial effect of the plant extracts against the food-bone Salmonella suggests that dietary including medicinal herbs would be one strategy to manage food borne pathogens.

Anaphylaxis to Curry Powder in Childhood / 소아알레르기및호흡기학회지

A 15-year old boy visited Samsung Medical Center complaining that when he ate curry and rice two months ago, he developed immediate palatal itching, generalized urticaria, headache and dyspnea. His chest radiographs were normal. He had no history of allergy, but a methacholine provocation challenge test revealed positive findings (PC20 3.62 mg/mL). Skin prick tests revealed positive findings to asparagus, house dust mites (Dp, Df), flower pollens (aster, chrysanthemum, golden rod), weed pollens (mugwort, ragweed, dandelion, short ragweed) and crude extract of curry powder. Specific IgE to Dp, Df and soy bean were positive (6.52, 31.2 and 1.91 kU/L) and total IgE was 1, 207 kU/L by the Pharmacia UniCAP- FEIA. After receiving parental consent, we performed an oral provocation test to confirm the relationship between his symptoms and curry powder. He ingested a small amount of curry powder with pure water, which was increased every 1 hour. We then measured his PEFR every 10 minutes after each subsequent curry powder ingestion. After he ate 20 gm of curry powder in one time, he exhibited profuse sweating, skin rash and dyspnea. When we treated him with epinephrine and bronchodilator, his symptoms improved. He developed the same symptoms 2 hours later, but these symptoms were brought under control by the same medication.

Occupational asthma and rhinitis caused by curry powder / 천식및알레르기

Curry powder is widely used in various dishes. It is a mixture of 20-50 kinds of natural spices made from the leaves and seeds of plants. Although there have been some reports of allergy caused by inhalation of spices in western countries, while there are no reports of occupational allergy caused by spices in our country. We report a patient with rhinitis and asthma induced by exposure to spice dusts in a curry industry. A 32-year-old man developed rhinorrhea, sneezing and coughing three years prior to visiting our hospital. Since 10 years ago, he has been involved in grinding and mixing spices in a curry industry. Total peripheral eosinophil count was 400/mm3 and serum total IgE level was 163 IU/ml. Allergy skin-prick test showed positive responses to mugwort (3+), D. farinae (3+) and celery (3+), while serum specific IgE detected by RIA (DPC, LA, CA) showed all negative results. Skin-prick test to four kinds of spice extractscelery seed, fennel, cumin and coriander-showed strong positive responses. Bronchoprovocation test with celery seed extract (1:10 v/v) showed an early asthmatic response. Specific IgE and IgG4 antibodies to celery seed and the other three spices were detectable by ELISA. IgE-ELISA inhibition test using each spice antigen showed significant inhibitions. In conclusion, IgE-mediated mechanism may be involved in the pathogenesis of curry powder-induced bronchoconstriction in an exposed worker. Further studies will be needed to investigate the role of specific IgG4 in pathogenesis of bronchoconstriction in curry powder-induced asthma.

Bacterial fungal and aflatoxin contamination of medicinal herbs, spices and curry in Bangkok.

Thirty-nine samples of medicinal herbs, thirty-three samples of spices, one hundred and four samples of materials to prepare curry were randomly collected from various markets around Bangkok area during July 1983- June 1985. Fifteen percent of the medicinal herbs contained aflatoxin B1 20 to 150 parts per billion (ppb), and five percent contained aflatoxin G1 20 to 90 ppb. The aflatoxin contaminated medicinal herb samples revealed Aspergillus niger. Aflatoxin B1 contaminated eighteen percent and aflatoxin G1 contaminated twenty-four percent of spices, it amounts 80 to 760 ppb. In the curry group it was found that forty percent of 40 were contaminated by aflatoxin B1 and twenty percent was contaminated with aflatoxin G1 in amounts of 40 to 160 ppb. Culture for fungus A. Niger was predominant; otherwise gram negative bacteria such as Citrobacter sp., Entrerobacter sp. were identified. Aflatoxin B1 and G1 was found in sixty-nine and fifty-four percent of garlic, in amounts between 20 to 130 ppb. Culture for fungus also revealed A. niger. Only one sample from eleven samples of shrimp paste was contaminated with aflatoxin B1 with more than 30 ppb. Ten samples of fish sauce were savey for consumption. Forty percent of pepperoni was contaminated with aflatoxin B1 and also contaminated aflatoxin G1 fifty percent. Amount varical from 10 to 230 ppb. Aflatoxin B1 and G1 contaminated seventy to eight percent of curry. (uncooked), the amount varying from 10 to 270 ppb. Fifty-four samples of Chutni’s pasts (Nam Prix Pao) were contaminated with aflatoxin G1 amanta of 100 to 260 ppb. Twenty-nine to twenty-three percent of curry (canned) was contaminated with aflatoxin B1 and G1 respectively. Furthermore it was easily contaminated with other bacteria such as Staphylococcus aureus, Enterococci, Citrobacter sp. This study also proved that A. Niger can produce aflatoxin both B1 and G1 in glutinous rice and peanuts.