Endophytic Bacillus amyloliquefaciens surfactin possesses anti-inflammatory potential through acetylcholinesterase and lipoxygenase inhibitory activities

Aims@#This study was aimed to investigate the anti-inflammatory and anti-rheumatoid effects of the Bacillus amyloliquefaciens derived surfactin.@*Methodology and results@#Crude and biosurfactant extracts were analyzed using thin-layer chromatography to determine the presence of biosurfactant. Both extracts were evaluated for their inhibitory effects against the acetylcholinesterase and 5-lipoxygenase enzymes. Human synovial cells were induced with TNF-α and IL-1β. The percentages of the cell viability for both normal and induced cells were determined with an MTT assay. Results showed that surfactin was detected in the biosurfactant extract and demonstrated higher inhibitory effects compared to the crude extract against both inhibitory enzymes acetylcholinesterse (IC50=30.60 μg/mL) and lipoxygenase (IC50=110.10 μg/mL). Both crudes showed no cytotoxic effects at the highest concentration used (50 μg/mL) against normal human synovial cells but showed active reactions against the induced cells. The anti-proliferative effects of biosurfactant and crude extracts were in dose-dependent manner.@*Conclusion, significance and impact of study@#Notably, surfactin obtained from B. amyloliquefaciens has shown an inhibitory effect against pro-inflammatory enzymes and cell viability of the induced rheumatoid arthritis cell line. These results highlighted the therapeutic potential of surfactin application as an anti-inflammatory agent for arthritis treatment. Further study is needed to elucidate the mechanisms underlying the anti-inflammatory effect of surfactin.

Comparative study of the characteristics of seed oil and seed nutrient content of three varieties of cucumis sativus l

The physicochemical characteristics of oils and nutrient contents of the seeds of three varieties of Cucumis sativus namely, Shahi-50, Naogaon-5 and Naogaon-Green, have been reported. Profile of fatty acid composition was not wholly similar in all varieties and unsaturated fatty acids were more than 77%, of which linoleic acid was 61.9-62.2%. High degree of unsaturation was indicated with lower peroxide value [3.7-4.2] and FFA [1.1-1.6%]. Triacylglycerols and neutral lipids were the most abounded components recorded as 82.1-83.7% and 92.1-94.0%, respectively. The seeds contained potentially useful amounts of lipid [28.0-31.1%] and protein [14.8-15.9%] and other nutrients